Vegetarian Black Bean Pasta

Total Time

Prep/Total Time: 25 min.


6 servings

Updated: Jun. 30, 2023
This black bean pasta 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
Vegetarian Black Bean Pasta Recipe photo by Taste of Home


  • 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.
Black Bean Pasta Tips

Should you rinse the black beans before adding them to the pasta?

In some recipes that feature canned beans, the liquid from the can(s) of beans is used to help thicken the mixture, like in stews and soups. In this pasta recipe, it's important to drain and rinse the beans so the flavors of the other ingredients shine through. Draining and rinsing canned beans also decreases the amount of sodium they add to the recipe.

What toppings can you put on black bean pasta?

Top your black bean pasta with fresh basil, sliced cherry tomatoes, chopped green onions, capers or sliced ripe olives. Or, add one of the best vegan cheeses. Vegan cheese can also be paired with some of our other vegetarian pasta recipes.

How should you store leftover black bean pasta?

Store leftover black bean pasta in an airtight container in the refrigerator for 2-3 days.

Peggy Woodward, Taste of Home Senior Food Editor

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.