The key to making this grain-free pasta recipe taste just like the real thing is the mung bean fettuccine. Full of protein, these noodles will keep you fuller for longer, and with their mild taste and tender texture they are a dead ringer for wheat pasta. Goat cheese adds the perfect creamy base to this dish made with seasonal asparagus and fresh basil pesto for an easy to make dinner that will fit both a gluten-free diet and the candida diet.
- Pinch of salt
- Half 7-ounce package mung bean fettucine, preferably organic, such as Explore Asian
- Olive oil, to taste
- 1 white onion, chopped
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 1 small bunch asparagus, stemmed, stalks cut horizontally into thirds
- 3/4 Cups chicken stock, preferably organic
- 1 Tablespoon goat cheese
- 1/4 Cup basil pesto
Bring a pot of salted water to a boil over high heat. Parboil the pasta, about 5-7 minutes, and drain.
Coat a skillet with olive oil and place over medium heat. When hot, add the onion and garlic to the pan. Season with salt and pepper, to taste. Cook until the onions start to appear translucent and the garlic is browned lightly.
Add the asparagus and sauté for 2-3 minutes. Then, deglaze the pan with the chicken stock and add the pasta. Reduce the heat to medium, and simmer until much of the liquid cooks out and begins to thicken to a sauce.
Once most of the liquid has cooked down, crumble in the goat cheese. Remove the pan from the heat and add the pesto. Stir the pasta to incorporate the pesto throughout. Allow the flavors to meld for about 2-3 minutes, then serve.