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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
  • 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

Directions

  • 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; add to bean mixture and toss to combine.
Nutrition Facts
1-1/4 cups: 255 calories, 3g fat (0 saturated fat), 0 cholesterol, 230mg sodium, 45g carbohydrate (4g sugars, 9g fiber), 12g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1/2 fat.

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Reviews

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Average Rating:
  • Jy
    Feb 23, 2020

    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.

  • Briar
    Apr 19, 2019

    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.

  • Megan Noel
    Apr 8, 2019

    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.

  • Danielle
    Jan 21, 2019

    Delicious. I added tomato bullion granules for extra seasoning. I also cut the oil and used chicken stock to saute.

  • Catherine
    May 27, 2018

    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.

  • jobarmus2
    Aug 18, 2016

    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.

  • mlworden
    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.

  • veggiemama
    Apr 12, 2016

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

  • Sashacat954
    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.

  • robbrd
    Mar 12, 2016

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