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Sesame Pumpkin Cannellini Bean Soba Noodles

If you’ve been following my recipes for a while, you’ll know that I absolutely LOVE my legumes : ) They’re incredibly nutrient dense – think fibre, plant based, a great way to boost your daily veg, delicious, easy to cook, versatile (yes, you can put beans in sweet treats too – how rad is that!), extremely convenient sitting in the pantry (singing eat me, eat me, eat meeeeee) and a wonderfully economical way to up your nutrient intake in no time. You’ll also notice if you’ve been around here a little that I love Japanese flavours too, soooooooooo may I introduce you to one of my ultimate ways to team the two together with a truly scrumptious and oh so simple meal – SESAME PUMPKIN CARROT CANNELLINI BEAN SOBA NOODLES using Macro Certified Organic Cannellini Beans, only at WOOLWORTHS. My friends, this truly is such a great dish you can whip together quickly and easily and feel confident you’re getting a wonderful balance of nutrients into your meal. The recipe is now live on the blog – link just below! Jacq xoxox 

+ This is a partnered post with Woolworths Pty Ltd, all thoughts and opinions expressed are the authors own.

 

SESAME PUMPKIN CARROT CANNELLINI BEAN SOBA NOODLES

Serves 4

Dairy Free : Vegan

Prep time: 10 minutes

Cook time: 20 minutes

600g butternut pumpkin, peeled and cut into 2cm dice

300g carrots, cut into 2cm dice

1 bunch (200g) broccolini, trimmed and cut in half

3 tablespoons coconut or extra virgin olive oil

1x 400g tin Woolworths Macro Organic Tinned Cannellini Beans

270g packet buckwheat soba

3-4 tablespoons sesame seeds, toasted

3 asian shallots, finely sliced

sea salt and black pepper

Dressing:

4 tablespoons extra virgin olive oil

2 1/2 tablespoons tamari or gluten free soy sauce

4 tablespoons maple syrup

1 tablespoon water

1 tablespoon lemon juice

Heat oven to 180C and line a large baking tray with greaseproof paper.

Spread pumpkin, carrots and cauliflower fioretto or broccolini over tray, drizzle with oil, season with salt and black pepper and bake for 20 minutes.

Whilst veggies are baking, rinse and drain the tinned cannellini beans and set aside then boil a large pot of water and cook buckwheat soba according to packet instructions.

Whisk together ingredients for dressing in a small bowl.

Once vegetables and soba are cooked, toss all ingredients together with dressing and serve warm.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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