PRODUCT OPTIONS
Bean Pastas: Organic adzuki bean spaghetti, organic black bean spaghetti, organic edamame and mung bean fettuccine, organic edamame spaghetti, organic soybean spaghetti.
Product Spotlight: Organic black bean spaghetti
Per 2 ounce dry serving:
215 calories
2g fat
23g carbohydrates
1267mg potassium
12g dietary fiber
4g sugar (natural)
25g protein
32% daily iron (based on 2000 calorie diet)
15% daily calcium (based on 2000 calorie diet)
Black Bean spaghetti with kale cilantro pesto
1 cup kale
1 cup cilantro
1/3 cup chopped almonds, toasted
1 garlic clove
1 small sweet banana pepper
2 tbsp lime juice
Pinch of salt
½ cup parmesan cheese
½ cup olive oil
1 box (8 ounce) Explore Cuisine Black Bean Spaghetti
1. Blend first 7 ingredients in food processor. Add cheese and slowly pour in olive oil.
2. Boil 8 cups of water and pour in Organic Black Bean Spaghetti. Cook for 8 minutes and drain.
3. Top spaghetti with pesto.
(recipe adapted from Explore Cuisine website)
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Pulse pastas: Organic chickpea fusilli, organic chickpea spaghetti, organic green lentil lasagna, organic green lentil penne, organic red lentil penne, organic red lentil spaghetti.
Product Spotlight: Organic Chickpea fusilli
Per 2 ounce dry serving:
200 calories
2.5g fat
35g carbohydrates
5g fiber
11g protein
15% iron
4% calcium
Pulse pastas: Organic chickpea fusilli, organic chickpea spaghetti, organic green lentil lasagna, organic green lentil penne, organic red lentil penne, organic red lentil spaghetti.
Product Spotlight: Organic Chickpea fusilli
Per 2 ounce dry serving:
200 calories
2.5g fat
35g carbohydrates
5g fiber
11g protein
15% iron
4% calcium
Organic Red Lentil Penne Mac n’ Cheese
2 tbsp olive oil
1 cup onion (finely chopped)
2 tbsp butter
3 tbsp all-purpose flour
1.5 cups 1 or 2% milk
2 cups shredded cheese (sharp cheddar)
1/3 cup Parmigiano-Reggiano cheese
¼ tsp pepper
Pinch of salt
8 ounce organic red lentil penne (cooked)
1. Heat deep skillet over medium heat. Add 1 tbsp oil and onion and sauté until golden brown. Remove to plate on side.
2. In skillet, add butter and 1 tbsp olive oil. When butter melts, add flour and stir to combine with heat-resistant whisk until smooth (about 3-4 minutes).
3. Slowly add milk while whisking.
4. Bring milk to a bubble while stirring so that milk can thicken. Then stir in sharp shredded cheese, one handful at a time. Keep stirring. Add pepper and a pinch of salt.
5. Add cooked penne to the sauce and coat completely by turning over and over into the sauce with a spatula.
6. Transfer penne and cheese mix to a baking dish and top with parmigiana cheese.
7. Place baking dish under hot broiler and brown the cheese.
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Product Spotlight: Organic Red Lentil
Penne
Per 2 ounce dry serving:
190 calories
1g fat
35g carbohydrates
3g fiber
11g protein
15% iron
2% calcium
Per 2 ounce dry serving:
190 calories
1g fat
35g carbohydrates
3g fiber
11g protein
15% iron
2% calcium
Baby tomato, peptias
and goat cheese chickpea fusilli
2 tbsp olive oil
2 cups chopped baby tomatoes
1 cup chopped white onion
1 large garlic cloves (finely chopped)
8 ounce package sliced mushrooms
½ cup dry roasted pepitas
½ cup chopped basil
Pinch of salt
2 cups baby spinach
1 tbsp lemon juice
8 ounce Organic chickpea fusilli (cooked)
½ cup goat cheese (soft, crumbled)
1. In medium skillet, heat to medium heat and add olive oil chopped tomatoes,
onion and mushrooms. Gently toss until soft and lightly brown (around 6-8 minutes).
2. Add garlic, salt, pepitas, basil, lemon juice and spinach. Gently toss and
cook for 2 minutes. Turn off heat.
3. Add cooked pasta to veggie mix.
4. Top with goat cheese.
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Explore Cuisine is committed to fair trade and sustainable living. Two
percent of all Explore Cuisine worldwide proceeds go directly to the Food To
Thrive Foundation, providing education, empowerment and advancement in farming
programs to every Explore Cuisine team member.