Bean Sprout Pasta

By November 2, 2012Italian, pasta, vegetarian

TESTIMONY OF THE DAY

“Maria, I have to thank you for your recipes, I’ve been following the guidelines in the 30 day plan and have tried the dutch babies, and protein buns, super salad dressing and have been making my own mayonnaise! and love them. It has made life SOOOOO much easier being able to take a bun, my salad dressing and own mayo with me when traveling to see my daughter. It is so much less messy using a bun for a burger than just wrapping in lettuce. PLUS I’m finally over a 2 month period of NO weight loss. so thank you” – Tammy

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BEAN SPROUT “PASTA”

2 cups of bean sprouts (optional, tidy them up by removing the roots)
1 cup of mushrooms, sliced
A clove of garlic
Salt and pepper to taste
No-sugar added marinara sauce (Alfredo or pesto)

Bring water in pot to the boil and put the bean sprouts in. I blanch them by putting them in and taking them out of the boiling water immediately. Remove the sprouts and run cold tap water over them. Drain thoroughly. (I stir fried the sprouts this time).
Heat some oil in a pan and add the garlic. Brown the garlic and sauté the mushrooms until softened. Cook everything together for about a minute. Top with your favorite sauce and Protein garlic bread.  Makes 2 servings.

NUTRITIONAL COMPARISON:
White Pasta = 246 calories, 43 carbs, 0 fiber
Bean Sprouts = 31 calories, 6 carbs, 2 fiber

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