Tofu Edamame Butterbean Fettuccine
It’s been so beautifully bright and sunny these past few days which is so deceptive and its absolutely freezing!
Autumn is officially here which means plenty of delicious, hearty, warm comforting dinners ❤ my favourite!
I’m one of those people who makes huge batches too so I never have to worry about dinners for the rest of the week, plus you save so much time- i’ve got loads of stews, pastas and baked planned to share with you all in the next few weeks 🙂
I threw this together as I really fancied something thick and garlicky to have with my fettuccine, it was so quick and easy, i’ll definitely be making it regularly 🙂
It turned out vegan too but you can mix it up and add different protein sources to your taste. And ofcourse, I had to use my absolute favourite gluten free pasta- Rizopia!
100g Rizopia Fettuccine
120g Tinned butter beans
100ml Coconut milk (I use Blue Dragon)
100g Shiitake Mushrooms
50g Edamame (I use frozen)
150g Tofu (I use Blue Dragon)
1 Garlic clove
Coconut oil (I use The good stuff organic)
1.Drain the tinned butterbeans then blend them with the coconut milk
2.Add to a saucepan with some garlic, mixed herbs, ginger and allow to reduce and thicken slightly then place to one side
3.Add your pasta and edamame beans to boiling water then start cooking the tofu and mushrooms
4.Pan fry the Tofu in coconut oil on a very high heat till they turn golden and crisp slightly, then add some mixed herbs and spring onions. Add your mushrooms then fry for a further few minutes
5.Drain your pasta and edamame and throw into the pan with the butterbean sauce to warm together- you may add salt and pepper to taste
6.Serve up with some fresh spring onion
Simple as that! Incredibly healthy, delicious and comforting on a cold evening.
Hope you enjoy this recipe 🙂