My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

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Tuesday
Mar082011

unexpected deliciousness

Don’t you love when unplanned meals turn out to be amazing??  After seeing Angela’s delicious looking olive oil + red pepper pasta dish the other day, I knew I needed to make it.  I made some adjustments, to use ingredients I had on hand, and I was 100% pleased with the outcome!

I gave the dish a bit of a Mexican flare.  The second I threw ground cumin in, it was either going to be delicious, or a disaster.

Luckily, it turned out delicious! 

(4 of 6)

I used mung beans, instead of lentils.  If you don’t like mung beans or can’t find them, lentils will work great, like in Angela’s recipe.  They are both packed with protein + fiber.  The mung beans have a nice crunchy texture, which I absolutely loved.

There are walnuts mixed into this recipe as well, which I was a little apprehensive about at first, but for some reason it works!

You could definitely cook up some tempeh or tofu to throw in this as well!  I used brown rice pasta and it worked perfectly.  Some brown rice pasta becomes sticky/gummy after cooking, but I’ve had the best success with Lundberg Brown Rice Penne Pasta.  The texture + flavor are great!

(5 of 6)

Mexican Spiced Veggie Pasta [serves 4-5] inspired by Angela's pasta recipe

  • 4 servings cooked pasta [cook to package directions]
  • 1c chopped walnuts, toasted
  • 3c broccoli
  • 1.5c cooked mung beans [or green lentils]
  • 1 chopped bell pepper
  • 1/4c nutritional yeast
  • 1.5c marinara sauce
  • 3T olive oil + 1T olive oil
  • 1 large garlic clove, minced
  • 1.5t cumin
  • 1-2T chipotle/adobo sauce [optional - or sub cayenne for heat]
  • 1T mild chili powder
  • 1T tomato paste
  • 2-4T water/veggie broth
  1. In separate pots, cook pasta and mung beans according to package directions. 
  2. Drain, rinse with cold water, drain and set aside.  They should take roughly the same time to cook.
  3. In a large pan set to medium heat, toast chopped walnuts, stirring frequently. 
  4. Cook until golden brown, about 5-8min, watching closely.
  5. As walnuts are browning, sauté broccoli over medium heat with 1T olive oil, covered [in another pan] for about 6-7min, until slightly softened.
  6. Add in chopped pepper, and cook another 2-3min, until the pepper is just starting to soften.
  7. When walnuts have browned, add minced garlic to the pan and stir for 30sec.
  8. Add in marinara, nutritional yeast, olive oil, cumin, adobo sauce [if using], chili powder, tomato paste and 2T water, to the walnut + garlic mixture.
  9. Stir and bring to a simmer for 3-5min. 
  10. Add in broccoli, peppers, mung beans + pasta and cook until heated through, stirring every minute or so. *If the sauce is too thick add another 2T of water or veggie broth, until it’s to your desired consistency.

Dish up!

The textures in this were awesome!!  Loved the crunch from the mung beans and walnuts, especially.  The nutritional yeast made the sauce creamy + thick.  The bold flavors were delicious and this was such a fun twist on pasta.  I originally planned to just throw marinara over pasta with broccoli for dinner.  Boring!  This took a little longer, but was totally worth it. 

It was up + ready in 30min!  Thanks for the inspiration, Ang!! :)

(6 of 6)

The wood floors are now sanded and look AMAZING.  It made such a huge difference!!!  Can’t wait to see what they look like with the color put on.  We went with a fairly light, nutmeg stain, which will really help keep the natural look of the wood.  It will show a lot of the character from the natural grain.  I’m super excited!  Going with a lighter stain will also make the house feel bigger.  We decided to get water based top coats put on because of the toxic fumes off-gassed from the polyurethane finishes.  The VOC [volatile organic compounds] of the water based is sealer is about 100.  For the polyurethane it’s 750!!  For typical paint, the VOC count is around 250-380.  We’re using all non-VOC and low-VOC paint and wanted to do the same for the floors.  It will be so nice working in the house, not breathing in all of those heavy fumes for the next month or so.  It’s also a bit kinder to the environment!

The floors will be done tomorrow!   

Back to IKEA ordering…

Ashley

Reader Comments (27)

At LAST, a recipe that uses mung beans! I have a bag of them and zero idea what to do with them - until now....:p

I love mung beans -- I use them to make a lovely cleansing ayurvedic soup called kitcheri. Sounds like kitchen, so you know it's good stuff!

I totally approve of the spice level in this dish!

March 8, 2011 | Unregistered Commenterlauren @ spiced plate

I loved Angela's recipe and your variation looks great. I need to make one (or both) of these recipes soon!

My comment got eaten! Hmph :(
I love this recipe - At LAST something with mung beans! I've been wondering what to do with the giant stack I have...no more :)

Yum! What a nutritious lunch. I definitely get giddy when I don't have a plan, but then things come together beautifully.

That pasta looks amazing!! Cant wait to try. :)
Glad the renos are coming along nicely!

Fumes have always been my biggest complaint about renos. I insist on low/non-VOC paints because they make me feel physically sick to breathe in. That is so great there is an option for flooring too!!! I didnt know that.

March 8, 2011 | Unregistered CommenterAngela (Oh She Glows)

I had never had them before. They were delicious...loved the crunch!

March 8, 2011 | Unregistered CommenterAshley

that looks awesome! Those always seem to be the best meals!

I have never had mung beans before, but am definitely intrigued! Looks delicious!

March 8, 2011 | Unregistered CommenterJess (Sweet Potato)

Beautiful photos!

Wow, do I remember when we renovated a house and how crazy motivating it was once we got the hardwood floors redone! It was amazing how much a difference it made. Hope it continues to inspire you! : )

Lunch looks delicious! I've never just cooked mung beans like a bean. I've always just sprouted them. I need to try them in different ways since I like crunch. I can't wait to see what you do to the floors! Have fun shopping!

I'm officially sitting at my office desk and drooling. Your job is done! lol. Seriously though that looks amazing! I love when a recipe comes out delicious, especially when I'm a little apprehensive about it.

March 8, 2011 | Unregistered CommenterChristina

mung beans, hmmm, interesting.

March 8, 2011 | Unregistered CommenterLaura (Starloz)

I never thought to put walnuts into this type of mix! How interesting! I always love your posts! I made a delicious Apple Pecan Flax bread that I think you may love Ashley! Check it out! I'm going to be making another homemade pizza of yours soon using groats and millet flour! Love those!

March 8, 2011 | Unregistered CommenterAngie

I've never had lentils before. The pasta dish looks amazing :D

March 8, 2011 | Unregistered CommenterJenny

what a fun twist on mexican! i've never had mung beans....should probably try them soon :)

I love the texture and crunch walnuts add to pasta dishes!!

This does look delicious!

March 8, 2011 | Unregistered CommenterLauren

Your version of Angela's recipe looks great. I have never tried mung beans but you make them sound delicious so I am going to have to look for some next time I'm at the store.

Wow this recipe sounds so interesting! I'm looking for some new meat-free meals for us and I love the flavors in this dish, I'm going to have to try this!

That looks so good!

Where can you find nutritional yeast!? I've been lookin errywhere!

March 8, 2011 | Unregistered CommenterLee @ Fit Foodie Finds

Do you have a whole foods in your area? It was actually in the supplement area. I've never seen it at a typical grocery store..just health food type stores. Maybe check online?? iherb or amazon :)

March 9, 2011 | Unregistered CommenterAshley

They have a different flavor for sure. I didn't think it was too strong, but the huz wasn't a huge fan. What I loved most was the crunchy texture!

March 9, 2011 | Unregistered CommenterAshley

That sounds awesome Angie...yum!!!!

March 9, 2011 | Unregistered CommenterAshley

[...] them in casseroles (this is a good recipe to try if a casserole fancies [...]

[...] Right now I’m way into recipes from Ashley over at Edible Perspective, so I tried her Mexican Spiced Veggie Pasta. Other than cooking the beans a little bit too long, it turned out great, and now I have enough [...]

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