Bean Pasta with Vegetarian Tofu Curry

Explore Cuisine bean-powered pasta is not only great in taste and texture; it also provides a good amount of protein and fiber per serving. Their Organic Edamame Spaghetti and Organic Black Bean Spaghetti contain 24 g of protein per 2 oz serving - almost three times more than regular pasta and twice that of chickpea or lentil.

To enjoy the best of both worlds, I used two different spaghetti - Edamame Spaghetti and Black Bean Spaghetti, to create this dish - Edamame and Black Bean Spaghetti with Steamed Vegetables in Vegetarian Tofu Green Curry

Edamame, Black Bean Spaghetti with Vegetables and Tofu Green Curry
1/2 serving Explore Cuisine Organic Edamame Spaghetti, cook according to directions
1/2 serving Explore Cuisine Organic Black Bean Spaghetti, cook according to directions
1 serving of vegetarian tofu green curry (try this easy and delicious Jackfruit Tofu Green Curry)
1 cup finely shredded kale, red cabbage
1 cup thinly sliced zucchini

Directions: Steam the kale, cabbage, and zucchini for 5 minutes. Set aside with the cooked spaghetti, and mix them. Ladle green curry over the vegetables and spaghetti.

Unlike traditional pastas, Explore Cuisine Bean Pastas* are made from 100% organic beans and are loaded with plant-based protein (25 grams per serving!), iron and fiber. Explore Cuisine pastas are all certified gluten-free, vegan, and kosher, making them the perfect option for everyone at the dinner table.

Other recipes made with Explore Cuisine Bean Pasta:
Edamame and Mung Bean Fettuccine Veggie Salad Bowl
Gluten-Free Bean Pasta with (more) Beans and Veggies

*The samples received were complimentary and opinions expressed about the product are my own.

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