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Vegetarian Black Bean Pasta

 Vegetarian Black Bean Pasta
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
6 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • Stir in black beans, tomatoes, rosemary and oregano; heat through.
  • Stir in spinach until wilted. Drain fettuccine; serve with bean
  • mixture. Yield: 6 servings.
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.

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Vegetarian Black Bean Pasta (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.