Beans and Red Greens

Quick, easy, single-ingredient, healthy and hearty plant-forward play on pasta and red sauce. I used Explore Asia's Fettuccine that's made out of just TWO ingredient: edamame and mung beans. So your pasta in this dish is really beans, and we pack in as much greens as we can into the sauce for ample nutrients and flavor. This sauce is also delicious on top of spaghetti squash. Enjoy! 

Video on how to make this posted HERE

Beans and Red Greens

by Sarah Farsh, April 7th 2019

• 1 sweet onion, diced
• 4 cloves fresh garlic, peeled
• 2 tsp turmeric
• 1 tsp garlic powder
• 1 tsp Celtic Sea Salt
• 1 tsp fresh black pepper
• splash of good red wine (to deglaze pan and flavor)
• 1 can pure, unsalted crushed tomatoes
• 1 tsp pure tomato paste (ingredients should only say "tomato")
• 1-2 cups wild mushrooms of choice (grocery store only had basic on shelves for this photo, I'd suggest using Maitake Mushrooms)
• boiling hot water (to thin out sauce to liking, less water for thicker sauce, more water for thinner sauce)
• 1 bag fresh organic baby spinach
• Explore Asia, Organic Edamame and Mung Bean Fettuccine

In large pot, dry sauté onions, add splash of wine as needed. Add mushrooms, garlic, turmeric, garlic powder, salt, black pepper, crushed tomatoes, tomato paste and mix well on medium/low heat. Simmer and add hot water to get sauce to consistency of your liking. 3min before you're ready to eat, add fresh spinach on top and cover so spinach steams down (but doesn't over cook). Prepare your pasta following package directions (or use a roasted spaghetti squash) and poor sauce over pasta. Optional toppings: nutritional yeast, chili flakes, vegan parmesan, fresh basil.