Today, I’m doing a different post format. There wasn’t much to photograph, my breakfast was a slice of ratatouille. Dinner was some fish sticks, because I’ve been obsessing over fried chicken (and you guys said it’s cool to eat fish).
Lunch however was pretty interesting. I got black bean noodles. I wasn’t sure what to expect, this was our first time. I cooked them for 6 minutes, and they were perfectly stretchy! I have no idea how they are so pliable considering they only have beans in them. A bonus is they are high in protein, and are gluten free.
I wanted to keep it simple, and nutritious, so I spiralized a carrot and squash. To make the dish, I sauteed alot of garlic in olive oil, then add the vegetable noodles and some tomatoe. Add the cooked bean noodles at the end, sprinkle some fresh basil on there and a squirt of lemon or dressing. Super easy, and refreshing.
This was an interesting take on vegetable pasta, as it seemed that the pasta itself was all the vegetables 😀
I did have some difficulty deciding what to sauce the pasta with, I didn’t want to overwhelm the vegetable flavors. What kind of sauce would you use for this?
