Today, I tried edamame and mung bean fettuccine. I saw it at the store a few weeks ago and grabbed it on a whim. It's been sitting around waiting to be tried since then. I have to say, I regret waiting so long! To prepare it, I followed the cooking instructions and tossed in diced tomatoes sauteed in olive oil and minced garlic. I also seasoned it with salt and pepper. I served it with roasted cauliflower (which I prepared on the off chance I wouldn't like the pasta). To prepare the cauliflower, I tossed it with avocado oil and Himalayan sea salt and popped it in the oven for 30 minutes at 400 degrees. I like my roasted veggies pretty brown (looooooove the buttery flavored crunchy bits). You can cook it for a little less depending on your preferences.
The end result was delicious. I didn't need the cauliflower but I loved it. I enjoyed every bite and will be making this pasta part of my pantry favorites in 2015. It fills my pasta craving while still allowing me to eat clean. Win! Cheers!