Mung Bean Fettuchini with Truffle Butter and Cheese

I eat everything, so I like to mix it up and try to cook with ingredients I’ve never used. This time I experimented with organic mung bean fettuchini in place of my usual whole wheat pasta. I grew up eating mung beans so I thought why not give it a try. It’s made of only mung beans and water which give the pasta a pretty olive hue. They’re high in fiber and gluten-free for people who suffer from Celiac Disease or wheat allergies. The taste and texture may not appeal to some people as it has an obvious bean flavor and a bit of a chewy bite.

The special ingredient in this dish is truffle oil and butter (the more truffle flavor the merrier!). And if you’re weary of the mung bean pasta, substitute with regular wheat pasta. But I say try everything once (or twice) and if you don’t like it at least you gave it a shot!

Mung Bean Fettuchini Recipe

  • 1 package organic mung bean fettuchini or regular long pasta
  • 1 egg
  • 1/4 cup heavy cream
  • 1/2 cup pecorino romano cheese, grated
  • 3 teaspoons truffle oil
  • 3 teaspoons white pepper
  • 2 teaspoon salt
  • 1 tablespoon truffle butter

Cook pasta according to package instructions. Drain and reserve 1/4 cup of the cooking water.

In a bowl whisk the egg, heavy cream, cheese, white truffle oil, salt and white pepper. Add pasta back into the pan you cooked it in, then add the truffle butter and cooking water. Stir to mix. Stir in the egg mixture. Taste to see if it needs more truffle oil. Top with more cheese and serve.

Total Time: 20 minutes
Yield: 4 servings

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