My walnut vegan pasta sauce with mung bean noodles is one of my favourite recipes from the current season of GCBC. If you haven’t heard of mung bean noodles, they are commonly made from mung bean starch and are naturally gluten-free while also being a good source of plant-based fibre and protein. Paired with my walnut sauce rich in healthy fats and antioxidants, this recipe is a healthy twist on traditional spaghetti bolognese!
1 packet mung bean noodles
1 cup walnuts
1x 400g tinned chopped tomatoes
6 Roma tomatoes, skin removed and finely chopped
1 onion, finely chopped
3 garlic cloves, crushed
1 tbsp. extra virgin olive oil
2 tsp. fresh chilli
1 tsp. oregano, finely chopped
¼ cup fresh basil, finely chopped
¼ cup fresh parsley, finely chopped
1 tsp. lemon zest
Sea salt and pepper to taste
Place walnuts in a food processor and pulse until just crumbled.
In a large saucepan add a little olive oil, and saute onions, chilli and garlic. Add the fresh tomatoes, tinned tomato, lemon zest, herbs and seasonings. Bring to a boil and then reduce heat to a simmer, cook for 10-15 minutes. Add walnuts to the tomato sauce.
Cook mung bean noodles according to packet directions.
Serve mung bean noodles with walnut pasta sauce spooned over and fresh basil.