Edamame and Mung Bean Fettuccini with Shallot Bean Sauce

Looking to cut back on your carbs but not on taste? Try this protein packed, guilt free, gluten free, vegan, organic dish that is ready on less than 30 minutes!


  • 1 package Edamame and Mung Bean Fettuccine
  • 1 can black beans (drained)
  • 1 can small white beans (drained)
  • 4 large shallots (chopped)
  • Extra Virgin Olive Oil
  • salt & pepper (to taste)


  • Bring 8 cups of water to a boil and add the bean fettuccine.
  • Cook for 7 minutes (stirring occasionally).
  • Drain and set aside.
  • Place chopped shallots in a medium frying pan, coat with extra virgin olive oil and saute until soft (but not caramelized).
  • Add the beans, season with salt & pepper and cook until heated through.
  • Place the bean & shallot mixture in a blender or food processor and puree.
  • Add all of the fettuccine into the frying pan, add the puree and mix gently.
  • Serve hot and enjoy!



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