Vegetarian Black Bean Pasta Recipe
Vegetarian Black Bean Pasta Recipe photo by Taste of Home

Vegetarian Black Bean Pasta Recipe

Publisher Photo
This was something I created as a teenager, back when I was a vegetarian. Now that my daughter doesn't eat meat, she asks for this dinner several times a week. —Ashlynn Azar, Beaverton, Oregon
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 9 ounces uncooked whole wheat fettuccine
  • 1 tablespoon olive oil
  • 1-3/4 cups sliced baby portobello mushrooms
  • 1 garlic clove, minced
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried oregano
  • 2 cups fresh baby spinach

Nutritional Facts

2/3 cup bean mixture with 2/3 cup pasta equals 255 calories, 3 g fat (trace saturated fat), 0 cholesterol, 230 mg sodium, 45 g carbohydrate, 9 g fiber, 12 g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1/2 fat.

Directions

  1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer.
  2. Stir in black beans, tomatoes, rosemary and oregano; heat through. Stir in spinach until wilted. Drain fettuccine; serve with bean mixture. Yield: 6 servings.
Originally published as Black Bean Pasta in Healthy Cooking April/May 2010, p60

Nutritional Facts

2/3 cup bean mixture with 2/3 cup pasta equals 255 calories, 3 g fat (trace saturated fat), 0 cholesterol, 230 mg sodium, 45 g carbohydrate, 9 g fiber, 12 g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1/2 fat.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Vegetarian Black Bean Pasta

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed May. 20, 2014

"Very easy and was even better when you add crab"

MY REVIEW
Reviewed Sep. 20, 2010

"Super fast and excellent dish! Even my husband likes this!! It's a keeper!"

MY REVIEW
Reviewed Jul. 21, 2010

"This was very quick and easy to make...I measured all ingrediants and servings and I only got 4.5 servings."

MY REVIEW
Reviewed Apr. 13, 2010

"Great flavor, quick and easy. I served it over brown rice (rather than pasta) for a gluten free meal."

MY REVIEW
Reviewed Mar. 30, 2010

"VERY good flavor and super easy to make! This is a new staple in my house for a quick and nutritious dinner!"

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