Low Carb Puttanesca Over Mung Bean Sprouts. I’m going out on a limb with this recipe but as I have eaten and cooked with mung bean sprouts, I realize what a truly versatile vegetable it is. It has virtually no flavor of its own so it takes on the flavor of whatever it is cooked with and of course we see this time and again in Asian cuisine. Why not use it as your “noodle” or pasta for pretty much anything and with this recipe, it is exactly what I have done. I am pairing it with a zesty Puttanesca Sauce and in one word it is delicious. If you have your own favorite tomato based marinara sauce then by all means use it but Puttanesca is not just any normal red sauce. As far as I’m concerned, mung bean sprouts could replace pasta in many, many other dishes. Not all but again, many. Other sprouts recipes include Mung Bean Sprouts Salad, Stir Fried Mung Bean Sprouts, Chicken Parmesan, and they play a small role in the Vietnamese Shrimp Bowl.
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- 1 Lb Mung Bean Sprouts
- 2 T Olive Oil
- 1 Medium Yellow Onion Small Chopped
- One Can Anchovies Packed In Oil
- 2 T Crushed Garlic
- 2 T Tomato Paste
- 2 16 Oz Cans Diced Or Crushed Tomatoes
- ¼ C Drained Capers
- ½ C Rough Chopped Kalamata Olives
- ½ t Crushed Red Peppers Flakes
- 2 T Fresh Chopped Basil
- Parmesan Cheese (Omit For Paleo)
- Salt & Pepper To Taste
- Simmer sprout 4-5 minutes or until just beginning to turn translucent, and drain well.
- Put olive oil in a sauce pan over medium heat, add onions, stir occasionally, and cook until soft.
- Add anchovies & garlic cooking and stirring until the anchovies disintegrate.
- Stir in tomato paste, add the tomatoes, capers, olives, & red pepper flakes.
- Cover pan, turn down heat, simmer gently, and cook, stirring occasionally, until thick and saucy.
- Blend in basil, taste, and adjust flavors to your liking.
- Serve over whatever you choose. I have always used spaghetti squash but the mung sprouts are terrific and fewer carbs.
- 6 Servings
- 129 Calories, 3.7g Protein, 19.2g Fat, 8.9g Carbs, 1.4g Fiber, 7.5g Net Carbs
- 4 Servings
- 193 Calories, 5.6g Protein, 13.8g Fat, 13.3g Carbs, 2.2g Fiber, 11.1g Net Carbs