Time: 30 mins
1 packet mung bean fettuccine
1 cup MyOrganics walnuts
1 x 400g tinned chopped tomatoes
6 Roma tomatoes, skin removed and finely chopped
1 onion, finely chopped
3 garlic cloves, crushed
1 tbsp extra virgin olive oil
2 tsp fresh chilli
1 tsp oregano, finely chopped
¼ cup fresh basil, finely chopped
¼ cup fresh parsley, finely chopped
1 tsp lemon zest
Sea salt and pepper to taste
Place walnuts in a food processor and pulse until just crumbled.
In a large saucepan add a little olive oil, and saute onions, chilli and garlic. Add the fresh tomatoes, tinned tomato, lemon zest, herbs and seasonings. Bring to a boil and then reduce heat to a simmer, cook for 10-15 minutes. Add walnuts to the tomato sauce.
Cook mung bean pasta according to packet directions.
Serve mung bean noodles with walnut pasta sauce spooned over and fresh basil.