Black Bean and Veggie Noodles

 

Black Bean and Veggie Pasta

Even before I eliminated gluten from my diet I preferred to eat quinoa pasta.  I love the taste, texture, and high protein content.  I often recommend it to clients looking to upgrade the nutritional value of their dishes (or get their toddlers to eat something healthier!).  I’m still a committed quinoa pasta fan, but black bean pasta is making a run for my heart.

It is so seriously good!  I used this Black Bean Pasta and loved the clean ingredients (only black beans and water), springy texture, and fast cook time.  Plus it is just such a fun alternative to traditional pasta.  Not only does it look beautiful, but it has a slightly earthy flavor that combines really well with Asian flavors.  I got right to work whipping up a huge bowl!

Black Bean and Veggie Noodles

Black Bean and Veggie Noodles
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Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ package black bean noodles
  • 2 cups chopped mushrooms (shiitake are great in this!)
  • 1 red pepper, chopped
  • 3 cups chopped kale
  • 5 - 6 scallions, chopped
  • 4 cloves garlic, minced
  • ¼ inch fresh ginger, peeled and minced
  • 1+ tablespoon toasted sesame oil
  • 1+ tablespoon Bragg's liquid aminos, or tamari/soy sauce
  • 1 bunch fresh cilantro, chopped
Instructions
  1. Start a pot of water for the pasta.
  2. Chop and wash all the veggies for the sauté.
  3. Combine the minced garlic, ginger, and toasted sesame oil over medium/high heat. Sauté for 3 minutes and then add the mushrooms and peppers and cook for another 5 minutes.
  4. Add the kale and scallions and cook for a final 3 minutes, or until everything is cooked through, but not mushy.
  5. Pull the sauté off the heat while you cook the pasta. Add the black bean pasta to the boiling water and cook according to package instructions.
  6. Drain the pasta, combine with the sautéed veggies and top with fresh cilantro. Add an additional drizzle of toasted sesame oil and Bragg's if desired.

Black Bean and Veggie Noodles

I love the versatility of recipes like this (and the Rice Noodle + Veggie Bowl).  You can use basically whatever fresh veggies you have on hand.  For me, kale, mushrooms, peppers, and scallions are part of my weekly shopping list, so I always have them in the fridge.  But you could easily substitute in carrots, celery, arugula, collards, cabbage, radishes, zucchini, tomatoes etc.  Go wild with experimentation!  I have a feeling this will quickly become a staple dish in your kitchen.

Black Bean and Veggie Noodles

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