A delicious dish from Kamalaya’s detox menu, our Mung Bean Pasta is a gluten free and low GI vegan noodle delight that energizes with a rich load of healthy plant protein.
Noodles and vegetables are tossed in Thai pesto containing herbs like Thai basil and shiso (Asian mint), which are both brimming with health promoting phytonutrients and have anti-inflammatory as well as antibacterial properties.
Ingredients Mung Bean Pasta:
• Mung bean sheets • Broccoli • Cauliflower • Carrot • Pumpkin • Pesto • Salt and pepper • Vegetable stock • Tamarind sauce • Sesame seeds • Coriander
Ingredients Thai Pesto:
• Garlic • Sweet basil • Shiso • Olive oil • Sea salt and black pepper • Pumpkin seed • Sunflower seed
Method Mung Bean Pasta:
1. Mung bean sheets are made of green mung bean starch. As soon as they hit boiling water they roll into a beautiful noodle shape, similar to penne rigate. Boil the sheets for about three minutes and immediately put in ice water to chill and remain in shape. 2. Cut the vegetables – broccoli, carrots and pumpkin – into 1 centimeter pieces. 3. Using the pan, poach the veggies in vegetable stock until they become tender. 4. Mix the mung bean pasta into the vegetables. 5. Add the pesto and reduce the liquid until the sauce sticks to the pasta. 6. Season with salt and pepper. 7. The pasta can be served on a plate garnished with swirls of tamarind sauce sprinkled with sesame seeds. Place the pasta in the centre and crown with fresh coriander leave.
Method Mung Bean Pasta with Thai Pesto:
1. Blanch the basil, shiso and chill in ice water, squeeze excess water out of the herbs. 2. Then place all the ingredients in a blender and puree until it becomes completely smooth. 3. Store in refrigerator.