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
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
Reviews
My husband recently was diagnosed with high blood sugar, so I'm just learning. I sauted one diced onion for 3 minutes before adding the mushrooms. Cook your pasta "al dente", it takes longer for your body to digest, so the blood sugar doesn't spike. Anytime you use spinach, add a little nutmeg. I used 1 tablespoon of fresh rosemary and a healthy couple of shakes of Lawry's seasoned salt. The pasta absorbed the tomato juice so much that I added a second can of diced tomatoes. I also didn't add the entire amount of pasta that the recipe called for. I probably used 6 ounces, and that seemed like the right amount.
I really liked this dish. When cooking I would recommend adding salt, pepper, and a little bit more garlic and rosemary. Overall, a great recipe and I would highly recommend.
Okay people, after reading your reviews of this recipe and making it, all I can say is: "DUH!" The reason some of you say this recipe is so bland is because it has no salt and pepper. The seasoning is great, it just needs sea salt and freshly ground pepper.
Delicious. I added tomato bullion granules for extra seasoning. I also cut the oil and used chicken stock to saute.
very light. Bland but good if you have digestive problem. healthy mal doe s not take long to make on a hot day. this is the second time I made this dish.
My husband and I loved this! I added black pepper,some fire roasted peppers,used thyme in place of the rosemary. Added shredded parmesan cheese before serving. Definitely will be making again.
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.
I'm dumbfounded by the rave reviews. I followed the recipe exactly and this was so bland.
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.
Not a favorite dish with my teenagers but my husband liked it. Flavors were good. Quick to put together. Satisfying.