Pasta with carrots and mung beans

Pasta with carrots and mung beans

This is a delicious vegan pasta recipe with some slightly unusual ingredients. The less common ingredients in this recipe are doenjang, a Korean-style soybean paste and tobanjan, a broad bean chilly paste, and mung dal ,skinned yellow split mung beans that are common in Indian cuisine.

     • 750 kcal per person  


For two people:

  • Fresh ingredients & groceries
    • 400 g carrots, chopped fine
    • 100 g celery, chopped fine
    • half a courgette (100 g), chopped fine (*)
    • mung dal (150 g or 2/3 cup)
    • garlic (to taste; I use one or two cloves)
    • ginger (at least 1 cm, chopped fine)
    • herbes de Provence (handful)
    • doubanjiang, Chinese fermented chili bean paste (to taste; I use less than a teaspoon)
    • doenjang, Korean soybean paste (to taste; I use less than a teaspoon)
  • From the store cupboard
    • 1 can of chopped tomatoes (400 g)
    • dried porcini mushrooms (handful) (*)
    • dried tomatoes (2 small or 1 large, cut in strips) (*)
    • 200 g pasta (I use linguine)

Ingredients with (*) are optional. Sometimes I use fresh mushrooms instead of dried porcini, and the courgette is optional, it depends on what you have available. I’ve even added parsnips instead.


  • If you use them, soak the dried mushrooms and dried tomatoes in hot water for about half an hour.
  • I make this in the microwave.
  • First cook the carrots, celery, ginger and garlic for about 6-7 minutes on full power (900W).
  • Then add the dal, the mushrooms and tomatoes with their liquid, the canned tomatoes and some boiling water.
  • Cook for a further 3-4 minutes at 900W.
  • Then add the herbs, doubanjiang and doenjang.
  • Cook for 15-20 minutes at reduced power (360W), stir occasionally.
  • Meanwhile, cook the pasta on the hob as usual.
  • I like to top this with walnut pieces.

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Fuss-free food