Cheesy Garlic Mung Bean Pasta (Vegan Recipe)
Cheesy Garlic Mung Bean Pasta is a great alternative to traditional pasta. Super tasty, naturally protein rich, gluten free, nut free, soy free, and super easy to make! As a bonus, it’s amazing hot or cold.
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It’s perfect as a healthy lunch or dinner, and a great idea to bring to a picnic since it’s tasty even when cold! It’s super nutritious; and you’d never guess you’re eating mung beans!
So yummy!
Vegan Cheesy Garlic Mung Bean Pasta
Mung bean pasta is the best legume pasta in my opinion, it stays yummy and soft even when it’s cold. I love this recipe because it’s:
Simple.
Super quick and easy to make.
Extremely delicious.
Packed with protein.
Ingredients
Garlic cloves
Olive oil
Mung bean pasta
Grape tomatoes
Fresh basil
Nutritional yeast
Fresh lemon juice
Salt
Pepper
Don’t worry, you don’t even taste the beans. Mung beans have a sort of neutral flavor. Instead, you taste the amazing mix of garlic, fresh basil, fresh tomatoes, and cheesy flavor!
Nutritional yeast: I know it’s hard to get it in some countries, replace it with any vegan cheese available where you live, ideally a vegan parmesan cheese.
How to Make Cheesy Garlic Mung Bean Pasta?
You just need a couple of pots for this recipe.
Boil the mung beans and set aside.
In a saucepan, sauté the garlic and then add the rest of the ingredients.
Enjoy it hot or cold!
This Cheesy Garlic Mung Bean Pasta Is
Gluten free
Egg-free
Nut free
Dairy-free (without butter)
Packed with protein
Soy free
Easy to make
Please let me know if you make it!! Rate it and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.
Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation and #veggielation because I would love to see your take on this recipe!
Thanks!!!
Cheesy Garlic Mung Bean Pasta
Cheesy Garlic Mung Bean Pasta is a great alternative to traditional pasta. Super tasty, naturally protein rich, gluten free, nut free, soy free, and super easy to make! As a bonus, it’s amazing hot or cold.
Ingredients (US Customary)
- 8-10 garlic cloves
- 1 tbsp olive oil
- 8 oz mung bean pasta
- 1 ish cup grape tomatoes
- 1/4 cup fresh basil leaves (I used leaves from 5 small stems)
- 1 tbsp nutritional yeast
- 2 tbsp fresh lemon juice
- 1/2 tsp salt
- Pepper to taste
Ingredients (Metric)
- 8-10 garlic cloves
- 1 tbsp olive oil
- 227 grs organic mung bean pasta
- 225 grs grape tomatoes
- 7 grs fresh basil leaves (I used leaves from 5 small stems)
- 1 tbsp nutritional yeast
- 2 tbsp fresh lemon juice
- 1/2 tsp salt
- Pepper to taste
Instructions
- Cook the mung bean pasta according to instructions and set aside.
- Crush the garlic with a mortar and pestle, or chop it in tiny pieces.
- Sauté the garlic in 1 tbsp olive oil for 3 minutes.
- Add the tomatoes, fresh basil, salt and pepper and cook for another 3 minutes while stirring a few times.
- Add the cooked mung bean pasta, lemon juice and nutritional yeast, stir and give it another 1-2 minutes until pasta is warm enough.
- Add some extra fresh basil and pepper on top, and serve!
Notes
Garlic: one of my Italian friends would use 20 garlic cloves in here... if you are a garlic nut, add more.
Mung bean pasta: I use organic mung bean pasta from Whole Foods and I cook it for 9 minutes. This pasta has one ingredient: organic mung bean flour, that’s it. It's my favorite legume pasta because it doesn't get hard when it cools down. Perfect texture.
Visit VeggiElation.com for more plant-based recipes that are both healthy and tasty!
Nutrition Facts
Serving Size: 1
Servings: 3
| Amount Per Serving | ||
|---|---|---|
| Calories 342 | ||
| % Daily Value* | ||
| Total Fat 6g | 10% | |
| Saturated Fat 0.9g | 5% | |
| Total Carbohydrates 56g | 22% | |
| Fiber 14g | 50% | |
| Sugar 40g | 18% | |
| Protein 20g | 25% | |
*Values are based on a 2000 calorie diet.
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