Grain-Free Asparagus Pesto Pasta

Staff Writer
Grain-Free Asparagus Pesto Pasta
Can-Do Candida

Mung Bean Fettuccine

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.

 

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2
Servings
655
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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. 

Asparagus Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Asparagus Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
42g
64%
Sugar
8g
N/A
Saturated Fat
8g
39%
Cholesterol
15mg
5%
Protein
19g
38%
Carbs
55g
18%
Vitamin A
279µg
31%
Vitamin B6
0.5mg
24.6%
Vitamin C
25mg
42%
Vitamin E
7mg
33%
Vitamin K
380µg
100%
Calcium
278mg
28%
Fiber
6g
25%
Folate (food)
128µg
N/A
Folate equivalent (total)
128µg
32%
Iron
6mg
35%
Magnesium
126mg
31%
Monounsaturated
25g
N/A
Niacin (B3)
4mg
22%
Phosphorus
347mg
50%
Polyunsaturated
7g
N/A
Potassium
793mg
23%
Riboflavin (B2)
0.4mg
22.4%
Sodium
820mg
34%
Thiamin (B1)
0.3mg
19.9%
Zinc
3mg
20%

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