Goodbye Wheat, Hello Low Carb Pasta - Our Favourite Recipes
Here at Pink Harvest Farms, as lovers of all things pasta, we often find ourselves in a constant dilemma - to eat that pasta or not to eat? (The correct answer is always of course: to eat!). That’s why we are happy to bring you our Single Ingredient Spaghetti - Noodles made using No Rice Flour / No Maida! With 21g of vegan protein per serving and oodles of digestive fibre, this might just be the healthiest pasta ever!
If you’re not sure which to try, our Variety Bundle was meant for you. With one box of every flavour of our organic spaghetti, get ready to whip up a storm in the kitchen.The best part is that the Spaghetti- Noodles are super versatile and are the perfect addition to both Italian and Asian dishes. We have recommended our favourite prep combinations, but feel free to use any box from your bundle with any cuisine or prep you like!
Looking for some recipe inspiration? Check out some of our simplest recipes below for some super quick, super delicious Spaghetti - Noodle dinners.
1. Ginger Garlic Moong & Edamame Noodle Soup
The perfect thing to warm your soul, this Ginger Garlic Moong & Edamame Noodle Soup from @bowledoverbykari is simple, easy and oh so tasty!
- 1 tbsp olive oil
- 1 onion finely diced
- 1 bunch spring onions - chopped, green and white divided
- 4 cloves garlic - minced
- 2 tbsp ginger - fresh, minced
- 5 cups of vegetable stock
- 1 star anise
- 2 tbsp- soya sauce
- 1 big cup of mushrooms (button, shitake and shimeji) optional
- 1 broccoli - cut into florets
- Tofu - 1/2 packet cut into cubes
- 100g Pink Harvest Farms Moong & Edamame Noodles - cooked. To cook, bring water to boil. Add salt and noodles. Boil for 8 minutes. Drain and cool.
- 6/8 pieces of baby pak choy - cleaned and separated
- Salt to taste
- Mung sprouts blanched and crisp
- Sesame seeds and spring onions to garnish.
- Heat the olive oil in a pot
- Sauté the onions till they are translucent and soft.
- Add the white part of green onion, garlic and ginger to the pot and cook for 5 minutes
- Add the mushrooms and salt so that the mushrooms start giving out its water and cook for another 5 minutes
- Pour the vegetable stock and the bring to a boil. Add the star anise and soy sauce.
- Add the baby pak choy and cook for another 5 minutes. Till the pak choy is soft and tender.
- Add in the tofu cubes towards the end
- Serve the soup in bowls and add the separately cooked noodles to it
- Garnish with mung sprouts, spring onions and sesame seeds. Serve hot.
2. Edamame Spaghetti in Creamy Mushroom Sauce
Rich in Edamame nutrition, our spaghetti has no hidden carbs or flours and 21g of vegan protein per serving. With a total of 4G Net Carbs, this variation is also the perfect addition to the diet of anyone trying Keto. Give your spaghetti the Italian treatment with this delicious Mushroom Sauce recipe below!
- 70g Pink Harvest Farms 100% Edamame Spaghetti
- 2 tablespoons butter .
- 1 tablespoon oil.
- 5-6 cloves garlic, finely chopped
- 200g fresh mushroom, sliced .
- 1 tablespoon whole wheat flour .
- 3/4 cup whole milk
- Salt and pepper to taste
- 1/2 bunch parsley, finely chopped .
- 1 onion, finely sliced .
- 1 pinch oregano and chilly flakes .
- Parmesan cheese, grated for garnish (optional)
- Put a pot of water to boil. Add some salt, once boiling, add the spaghetti. Boil partially covered for 8 mins. Then strain and set aside.
- Meanwhile, add oil in a saucepan over medium heat. Add the garlic and onion and sauté until cooked. Add the mushrooms and some salt. Once soft and cooked, remove the mixture from the pan and set aside in a small bowl.
- Using the same pan, add the butter and melt over medium heat. Add the flour and stir it to cook out the flour taste. Then add the milk slowly, whisking to incorporate. Let this mixture simmer until thickened. Season with salt, pepper, oregano and chilly flakes.
- Now add the mushroom mixture and toss the spaghetti in until warm. If the sauce is too thick, thin down with a few spoons of water or milk.
- Stir in the parsley, garnish with freshly grated Parmesan cheese and serve immediately.
3. Green Dal & Edamame Noodles in Burmese Khow Suey
Our Green Dal & Edamame Spaghetti Noodles are a versatile dream and a wonderful addition to your curries!
- 300 grams vegetables cut to bite-size pieces
- 200 grams Pink Harvest Farms Chickpea & Soybean Noodles (serves 4)
- 1/2 cup shallots thinly sliced
- 1/4 cup garlic thinly sliced
- 3 small red chilies Optional. You can use all green chillies.
- 2 green chilies slit lengthwise
- 1 inch ginger grated
- 500 ml coconut milk
- 1/2 teaspoon turmeric powder
- 1 tablespoon besan
- 2 sprigs cilantro (coriander leaves)
- 2 sprigs curry leaves
- 1 spring onions (preferably scallions/green onions)
- 1 lime wedges
- salt to taste
- 4 boiled eggs peeled and sliced into halves (optional)
- Heat some oil in a pan. When the oil is hot enough, reduce the flame and fry HALF of the thinly sliced garlic
- As soon as they start turning brown, scoop them out onto a paper towel to soak up the oil.
- Now fry HALF of the thinly sliced shallots. Keep them along with the fried garlic. Leave the oil in the pan.
- Add vegetable pieces to the pan and start frying them. Add more oil if you have to.
- Once the veggies start turning brown, add the curry leaves, grated ginger, and the remaining chopped garlic and sliced shallots.
- Fry this for 5 minutes while stirring occasionally.
- Add the besan, turmeric powder, and salt.
- Thinly slice the chillies. I added two green chillies and one red chilli to this mix. Cook for another 5 minutes.
- Cook the noodles following the instructions on the package.
- Drain the noodles, and wash them in cold water. Leave it on a colander to drain the water.
- Your curried veggies should be cooked by now. Add the coconut milk, stir well, and bring to a simmer.
- Cook in medium heat. If the temperature goes high, the coconut milk will curdle.
- Add salt if required. Switch off.
4. Chickpea & Soybean Spaghetti in Avocado Pesto
Pesto and our chickpea & soybean noodles = a match made in heaven! The softness of the spaghetti absorbs the moisture of the pesto perfectly to create an oh so soft and oh so delicious meal!
- 70g Pink Harvest Farms Chickpea & Soybean Noodles
- ½ Avocado
- ½ cup veggies (your favourite ones, diced and chopped)
For the Pesto:
- 2 cups basil – or other (tasty) blitzable leafy greens
- 1/4 cup pinenuts/ walnuts – or other nuts (chopped).
- 1/2 cup parmesan
- 6 tbsp extra virgin olive oil!
- 1 garlic clove
- Salt and pepper
- Cook spaghetti as per instructions on the box
- Take all the ingredients for the pesto and blitz them in a food processor until smooth.
- Remove the amount you wish to use for your spaghetti sauce and add in ½ an Avocado to the mix to make it creamy
- In a pan, take a tablespoon of oil and saute the vegetables until cooked through. Add the noodles and creamy avocado mixture to the saucepan and toss thoroughly.
Excited to try the recipe? Leave us your comments or questions below! Tried it already?
Tag us @pinkharvestfarms in your creations on Instagram! We would love to share them with the world :)