Black Bean Penne with Tofu, Green Beans and Sesame Seeds
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Servings
2
Servings
2
Black Bean Penne with Tofu, Green Beans and Sesame Seeds
Print Recipe
Servings
2
Servings
2
Instructions
  1. Add the Black Bean Penne pasta to a large pan of boiling water. Reduce to a simmer. Stir occasionally. Cook for 4-5 minutes maximum. Drain well, flash under cold water for a few seconds to stop cooking. Toss in a little olive oil to taste. Set aside.
  2. Slice the tofu into cubes and add to a wok. Add in the garlic clove, red chilli and sesame seeds. Sauté. Add in the shredded carrot, green beans, red cabbage and soy sauce. Sauté at a medium temperature for 5-10 minutes and then lower the heat.
  3. Mix the tofu and vegetable medley into the Black Bean Penne Pasta and serve.
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Creamy Avocado Spinach Mung Bean Fusilli
Print Recipe
Servings Prep Time
2 people 5
Cook Time
5
Servings Prep Time
2 people 5
Cook Time
5
Creamy Avocado Spinach Mung Bean Fusilli
Print Recipe
Servings Prep Time
2 people 5
Cook Time
5
Servings Prep Time
2 people 5
Cook Time
5
Instructions
  1. Cook the Mung Bean Fusilli pasta for 4-5 minutes in a large pan of boiling water. Reduce to a simmer. Cook for 4-5 minutes maximum. Drain well, flash under cold water. Toss in a little olive oil to taste. Set aside.
  2. Add the rest of the ingredients to the blender and pulse until it turns into a smooth sauce. Start with ¾ cup of pasta water and add more as needed to get the consistency you want.
  3. Toss the Mung Bean Fusilli pasta with the sauce into a bowl and serve immediately. The sauce is best served the day it is made.
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