Ingredients

4 ozs Brown Rice Fettuccine
2 tbsp Tamari
1 1/2 tsp Maple Syrup
1 tbsp Lime Juice
1 Garlic (clove, minced)
1/4 cup Water
1/2 Red Bell Pepper (sliced)
1/3 cup Frozen Edamame (thawed)
2 tbsp Raw Peanuts (chopped)
1/4 cup Cilantro (chopped, optional)

Instructions

Cook the pasta according to the directions on the package. Once the pasta is
cooked and strained, run cold water over the pasta to prevent from overcooking. Add back to the pot. While the pasta cooks, in a small pot over medium-low heat add the tamari, maple syrup, lime juice, garlic and water. Bring to a low boil. Add the pepper and edamame and cook for 3 to 5 minutes, until cooked through. Pour the sauce and edamame mixture over the pasta and toss to combine. Serve with chopped peanuts and cilantro on top. Enjoy!

Notes

Leftovers, Refrigerate in an airtight container for up to five days.
Nut-Free, Omit the peanuts.
More Flavor, Add chilli flakes.
Additional Toppings, Add additional vegetables such as broccoli, snap peas or mushrooms

Gwen Cottingham, Registered Holistic Nutritionist & Certified Life Coach Sign up for more nutritional solutions that are simple, fun and sustainable
You can also follow us on various social Platforms
(Insert Icons with links to her account her for Facebook, LinkedIn, instagram, Twitter & GoogleMyBusiness..you can get this directly from her account in our accounts section)
If you would like to contact me to discuss your needs email me 
(email me will be a link to email gwen@gwencottingham.com)

0
Your Cart