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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

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

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; add to bean mixture and toss to combine. 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.

Reviews for Vegetarian Black Bean Pasta

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MY REVIEW
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."

MY REVIEW
Reviewed Sep. 15, 2015

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

MY REVIEW
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!"

MY REVIEW
Reviewed Jul. 15, 2015

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

MY REVIEW
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..."

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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Wine Pairings

Light-Bodied Red Wine

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