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Vegetarian Black Bean Pasta Recipe

Vegetarian Black Bean Pasta Recipe

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. YIELD:6 servings


  • 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


  • 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; add to bean mixture and toss to combine. Yield: 6 servings.

Nutritional Facts

1-1/4 cups: 255 calories, 3g fat (trace saturated fat), 0mg cholesterol, 230mg sodium, 45g carbohydrate (4g sugars, 9g fiber), 12g protein Diabetic Exchanges:3 starch, 1 lean meat, 1/2 fat

Reviews for Vegetarian Black Bean Pasta

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Reviewed Jun. 25, 2016

"I followed the recipe as written and as another reviewer stated, it was kind of bland. I added sea salt, fresh ground pepper, and a little crushed red pepper to liven up the flavor. I believe the recipe would taste great with cannelini beans substituted for the black beans."

Reviewed Apr. 12, 2016

"I'm dumbfounded by the rave reviews. I followed the recipe exactly and this was so bland."

Reviewed Mar. 26, 2016

"Easy to prepare and even easier to eat! I used black beans that I had soaked and cooked the day before and fresh tomatoes in order to lower the sodium a bit. This meal was very well received by my husband and teenaged son."

Reviewed Mar. 12, 2016

"Not a favorite dish with my teenagers but my husband liked it. Flavors were good. Quick to put together. Satisfying."

Reviewed Oct. 7, 2015

"Made this for the first time last night. Just before serving I added a bit of feta cheese.Yummy! have some leftovers so tonight I will add some smoked sausage. I will definitely be making this again."

Reviewed Sep. 15, 2015

"Perfect dish for Meatless Monday. I added grated parmesan right before serving. Will definitely be making this again."

Reviewed Jul. 16, 2015

"This was one of the recipes at our Simple & Delicious porch party. I substituted rotini pasta for the fettuccine. I served it with some freshly grated Parmesan and used fresh rosemary instead of dried. Yummy!"

Reviewed Jul. 15, 2015

"Made this for friends, everyone loved it! Made for a yummy lunch the next day too."

Reviewed Mar. 11, 2015

"If i don't put black beans in eat will it taste just as good or should I substitute with something else? Looks really yummy! I just don't like beans..."

Reviewed May. 20, 2014

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

Reviewed Sep. 20, 2010

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

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."

Reviewed Apr. 13, 2010

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

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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Wine Pairings

Light-Bodied Red Wine

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