Take nutrition to the extreme with this vegetable-packed pasta.
This high-protein pasta is made with a combination of edamame and mung bean. But you can also use whole-grain pasta or legume-based pastas in your local grocery store.
If you’re in a rush, prepare the spicy sweet potato sauce ahead of time. And if you’re looking for a higher protein vegetarian alternative, swap out the shrimp for tofu.
Nutrition information (per 1 cup serving):
Calories: 358; total fat: 11g; saturated fat: 4g; protein: 31g; carbohydrates: 30g; sugar: 7g; fiber: 10g; cholesterol: 114mg; sodium: 561mg
Recipe and photo by Mandy Unanski Enright, MS, RDN, RYT of Nutrition Nuptials.
1 tbsp olive oil
1 pound shrimp, peeled and deveined
2 sweet potatoes, baked with skin removed
1 can (15 oz) light coconut milk
¼ cup cilantro, packed
1 tsp red pepper flakes
¼ tsp ground ginger
1 box (8 oz) edamame and mung bean fettucine (I like Explore Cuisine)
Sliced scallions, for garnish (optional)
How to make it
Mix shrimp with olive oil, and place on grill pan or broil for 2 minutes per side.
Prepare fettuccini to package directions, drain, and set aside while sauce is prepared.
Combine sweet potatoes, coconut milk, cilantro, red pepper flakes, and ground ginger into a food processor or blender.
Blend until mixture is completely smooth. Add additional red pepper or ground ginger depending on spice preferences.
Combine sauce, pasta, and shrimp on a pan over medium heat, and stir to combine until heated through, approximately 5 minutes.
Top with scallion slices and additional red pepper flakes (optional).