Mung Bean Fettuccine Pasta "Ingredients: Mung Beans"





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Published on Jul 9, 2013

http://www.therawfoodworld.com/index.... Mung Bean Fettuccine and Black Bean Spaghetti are here! Each of these products only have two ingredients! Organic Mung Beans and Water or Organic Black Beans and Water! As you will see in the video, Angela says that if you've ever been to Italy and had the best "al dente" pasta in the world, then you'll surely d!scover with delight that these new pastas totally compare. She doesn't even think a person would know the difference between traditional Italian wheat pasta vs. this new Mung Bean Fettuccine: it could be fed to family members as a healthy alternative without them even knowing! Everyone who is trying these new pastas is in love with them!

The beauty is you can either cook these pastas if you like, or literally just soak them in water for 24 - 36 hours. When Angela experimented with it in the video futher below, she soaked it in water for 36 hours.

If you are interested in ordering these amazing Organic Bean Pastas, click the link below:


Here's the sauce recipe

Raw Creamy Fresh Herb Tomato Sauce

2 medium/large fresh tomatoes (or equivalent)
1 small clove garlic (or asfoetida/hing powder)
1tsp pink Himalayan salt (or to taste)
1 tbsp lime juice (or lemon juice)
2 tbsp hemp oil (or oil of choice)
small handful sun-dried tomatoes
handful fresh basil and rosemary
1/2 cup sunflower seeds
1/2 cup cashews

Blend all the ingredients except the cashews, sunflower seeds and hemp oil, until smooth. Makes about 12oz liquid. Then add sunflower seeds and cashews and blend again: makes around 2 cups sauce. Add hemp oil and blend again for a short time. Serve over mung bean pasta, kelp noodles, as a salad dressing, with crudites, flax seeds or as you like - enjoy!


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