Wednesday, September 17, 2008

Mung Bean Fettuccine

Psychgrad of Equal Opportunity Kitchen is hosting this edition of Presto Pasta Night and I've found another one of those unusual pastas

mung bean fettuccine© by Haalo

These olive green rippled fettuccine are in made from mung beans and come from the same people that make the black bean spaghetti I featured a few weeks back. As these are just made with green mung beans and water they are gluten free.

If you are interested here is a link to this product.

I'm going to keep the sauce very simple and focus on bringing in a bit of colour contrast. Using a base of sage and burnt butter sauce I've incorporated tender cubes of butternut pumpkin and topped it all with flakes of parmesan.

Mung Bean Fettuccine with Pumpkin© by Haalo

Mung Bean Fettuccine with Pumpkin & Sage Burnt Butter Sauce

Mung Bean Fettuccine
fresh sage leaves
diced butternut pumpkin, steamed until just tender
salt and pepper

Place a generous knob of butter and sage leaves into a skillet and allow to melt under a gentle heat. When the butter is starting to separate and colour, add in the diced pumpkin - season with a little freshly ground salt and pepper. Gently toss it to ensure it is well coated in the sage infused butter and keep it on a low heat until you see the pumpkin just starting to colour.

Remove from the heat and add in the cooked fettucine, carefully folding them through the sauce.

Place the pasta into serving bowls and finish off with a sprinkling of flaked parmesan.

Mung Bean Fettuccine with Pumpkin© by Haalo

That sweet nutty character of the pumpkin and sage burnt butter sauce worked well with the more austere nature of this type of pasta.


  1. Neat pasta! Definitely have not seen that before. Looks like a great dish for Autumn. Thanks for a great submission to this week's Presto Pasta Nights!

  2. By "austere" do you mean that these noodles don't taste like anything?

  3. V. cool looking pasta. I'm asing the same q as nat-n-annie...what do you mean by austere?


  4. You do find the most interesting pastas. The flavour combinations are classic. . .interesting foil to a "modern" pasta.

  5. Thanks Psychgrad!

    Jasmine & Nate & Annie -
    By austere I mean that it needs a rich sauce or strong flavours to extract the best out of it. Because it is simply made with mung beans and water it doesn't have the body that say a traditional egg based pasta would have. It would be great with a rich ragu but wouldn't work that well with fish.

    Thanks JS - indeed, this is a very modern pasta!

  6. Delicious. Most unusual pasta but you've put it with gorgeous ingredients and flavors.

  7. WOW! I love pumpkin, sage and burnt butter! What interesting pasta...
    And I love the way the colors work!

  8. Thanks Tanna!

    Thanks Katie - the colour is just an extra treat!

  9. Very pretty pasta! I love the look of them raw, and love what you did with them, cooked, as well :)

  10. Thanks Y - they look like finely sliced beans.

  11. this looks wonderful. I just tried the mung bean fettuccini and love it. I sauted swiss chard and zuchini in olive oil and garlic and pine nuts and sprinkled it with sesame seeds. very good! I like the simplicity of it!


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