Recently, I’ve been trying to come up with recipes that up my veg intake and decrease my meat consumption whilst;

a) Being filling and yummy – not making me feel as though there’s a big chunk of ‘protein’ missing from my plate.

b) Trying to make sure it’s not just a plate full of carbohydrate and sugar, because that is more often than not, the easy meat-free option.

I’m going to be posting a blog on Friday about why I’m trying to cut down my meat consumption, so I’ll leave that for then!

In the mean time, say hello to a dish that is quickly becoming my new ‘hearty’ favourite, AKA, the bowlful of healthy stodge that hits the sweet spot every time! I found an edamame fettuccini whilst I was in the UK and was in a real rush to eat, so I bought a jar of tomato pasta sauce and roasted the veg you’re seeing below.

I did not expect it to taste so damn good! The edamame fettuccini has a natural sweetness to it and dare I say, I’d choose it over a classic wheat fettuccini for taste factor every time.

Everything you see on the chopping board is all you need for this recipe … it’s simple, healthy, satiating and an all-round crowd pleaser!

It’s just a case of roasting the veg, (and I’ve created the recipe using just one pan to make your life even easier) and then boiling the pasta for a few minutes until mixing all the goodness together.

This recipe is also vegan-friendly, so I’m calling everyone to give it go, meat-eater or otherwise!

The roasted cherry tomatoes become your sweet, warm sauce, along with a drizzle of olive oil. You can of course do the same as me originally, and buy a jar of tomato sauce if you like your pasta super sauce rich … I just prefer to use natural cherry tomatoes to avoid the added sugar found in most pasta sauces.

It really is a little dream and so easy to make. I topped mine off with a tsp of both hummus and pesto but it’s also just as enjoyable on it’s own as my hubby will gladly advocate! (Which is saying quite a lot from a gym going, meat-eating man!)

Give me a shout below if you have any questions about the recipe and please let me know if you like it (or don’t – although I’m sure these will be few and far between ;).

Happy cooking!

LLG x

5.0 from 1 reviews

Edamame Fettuccine with roasted vegetables

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Author: Lean Living Girl

Serves: 2 hearty servings

Ingredients

• 120g edamame fettuccine
• 1 large green courgette, sliced into quarters lengthways and horizontally.
• 3 Stems of kale leaves
• 2 garlic cloves, crushed.
• ½ white onion, cut into chunks.
• 250g Cherry tomatoes
• A healthy glug of extra virgin olive oil
• A good pinch of; sea salt, black pepper and smoked paprika.

Instructions

1. Pre-heat the oven to 200°C
2. Add the sliced courgette, white onion and crushed garlic to a roasting pan with a drizzle of olive oil, the smoked paprika, salt and pepper, and roast for 15 minutes.
3. Whilst the courgette and onion are roasting, prepare the kale and tomatoes.
4. Tear off the leaves from the kale stems and roughly chop with a knife. Slice the cherry tomatoes in half.
5. Add these to the same baking tray, mixing everything up and leave to bake for a further 8-10 minutes until the kale is crispy and tomatoes are softened. (The kale can burn quickly so keep your eyes on it!)
6. minutes before the kale is ready, start cooking the pasta. (Please note time does vary depending on the brand you chose so check pasta packet for instructions).
7. Drain the cooked pasta and mix it with the roasted vegetables.
8. Serve hot and enjoy!

3.5.3226