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Creamy Avocado Spinach Mung Bean Fusilli

Yields1 Serving
 1 x 250g (8.82oz) packet of Mung Bean Fusilli Pasta
 1 garlic clove
 1 avocado
 1 cup fresh spinach
 1 cup pecans
 1 cup basil
 1 tbsp fresh lemon juice
 1 tbsp extra virgin olive oil
 1 cup pasta water
 1 Sea salt and pepper, to taste
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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Ingredients

 1 x 250g (8.82oz) packet of Mung Bean Fusilli Pasta
 1 garlic clove
 1 avocado
 1 cup fresh spinach
 1 cup pecans
 1 cup basil
 1 tbsp fresh lemon juice
 1 tbsp extra virgin olive oil
 1 cup pasta water
 1 Sea salt and pepper, to taste

Directions

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.

Creamy Avocado Spinach Mung Bean Fusilli

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