Okay I have a new obsession... Edamame pasta! With 42 grams of protein (equivalent of 6 eggs!) and 19 grams of fibre per serve, it is the perfect low GI pasta substitute (a good choice for my #cystas out there suffering with a few breakouts and wanting to stabilise blood sugar). Remember, fibre also feeds our gut bugs and is great for gut health. See below for one of my fav lunch recipes!
Edamame or Mung Bean fettuccini (I bought mine from IGA!)
1 carrot (grated)
1 can organic coconut cream
1/4 cup nutritional yeast (available at Coles & health food stores)
Garlic infused olive oil (or 1 clove of garlic, crushed, and olive oil)
Pinch of salt
1 tsp smoked paprika
optional: you could add an additional source of protein like tofu, chicken or blended chickpeas
Boil a saucepan of water and add edamame pasta (cook as per instructions).
In a saucepan, saute carrot in garlic infused olive oil for 2-3 mins.
Add nutritional yeast, paprika and coconut cream - combine and simmer on low heat for 5-10 mins.
Add cooked edamame pasta to saucepan of sauce. Mix sauce through pasta and serve! Garnish with your choice of fresh herbs and salt & pepper.