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.
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Makes 5 servings
- 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).