Spicy Sprouted Beans Pasta

Sprouted Beans PastaSprouting beans and lentils is a good way to get the most out of them in terms of digestibility and nutrients. I often add sprouted beans to Chinese meals and salads, but little one loves his pasta so thought it would be a nice combination to try.

This recipe is vegan and gluten free as I used a brown rice pasta, although you can use any type of pasta – I found some amazing  sprouted pastas the other day at the local health food shop which I may have to try. It is full of protein from the beans as well as three portions of vegetables. A great quick meal for work nights, and the sauce can be frozen up to make for an even quicker meal.

Ingredients for Spicy Sprouted Beans Pasta:

  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic
  • 8-10 spring onions, finely chopped
  • 1 large yellow pepper
  • 250g sprouted beans and lentils (this is about 100g dry beans, sprouted for 4-5 days – I use the Bio-Snacky Sprouting Jar)
  • 1 400g tin chopped tomatoes
  • 100ml vegetable stock
  • 1/2tsp ground chili flakes
  • 500g brown rice pasta (or any pasta you choose)
  • Salt to taste


Method for Spicy Sprouted Beans Pasta:

  1. Add the pasta to a large saucepan of boiling salted water and cook for 8-10 minutes, then drain and set aside (or cook alongside the sauce);
  2. Pour the oil into a heavy based pan and add the spring onions and garlic and gently fry for 2 minutes;
  3. Next add in the chili flakes, sprouted beans, and yellow pepper and fry for a further 2 minutes;
  4. Add both the chopped tomatoes and vegetable stock as well as the salt and simmer for 10 minutes;
  5. Pour the sauce over the drained pasta and return to the heat for a further 2 minutes.

This can be served with grated cheese on it, but is delicious just as it comes.


Posted in All Recipes, Bean, Pulses and Rice Recipes, General Recipes, Vegetarian Recipes

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