Black Bean Spaghetti Recipe
Do you want to try a healthier version of your favorite spaghetti? If so, I have a simple recipe for you – black bean spaghetti with vegetables. This meal is quick to prepare, fresh, light and a little spicy.
Walking down the isle at my local Costco, I stumbled upon these black bean spaghetti, which I’ve wanted to try forever. That was the first time I saw Costco selling them, but if you want to get a pack, you can find them on Amazon –Explore Asia Organic Black Bean Spaghetti. They are organic and gluten free, sodium free, rich in iron and contain only 17 g of carbs per serving. Black bean spaghetti cook al dente, they are high in protein and high in fiber. Surprisingly they only contain organic black beans and water.
These cook very quickly, just bring a pot of water to a boil, add spaghetti, reduce heat to low and simmer gently for 7-8 minutes. The water does turn black, while they are being cooked. The texture of these black bean spaghetti is kind of hard to describe, a little harder than regular semolina pasta, but you can still easily bite through them. Honestly, everyone who tasted this meal liked it. They do not smell like black beans at all. I’m surprised with the taste of and I’ll definitely experiment and use them in other recipes. A great alternative to the regular flour/semolina pasta and perfect for people with gluten allergies. A nice way to add more protein and fiber to your diet and try something new.
You can serve the organic black bean spaghetti with your favorite sauce, sautéed vegetables or some fresh veggies. You can also add cheese to them, but this time I decided not to. A great thing about this recipe is that, while your spaghetti are cooking, you can sauté your vegetables and then mix them together. For this recipe, I pretty much used what I had – bell peppers, zucchini, mushrooms and onions. And also some sun dried tomatoes. Cayenne pepper made this fresh and light meal extra spicy. It takes less than 30 minutes to prepare it. I decided to drizzle some lime mayo (which I made myself) on top, for extra creaminess and extra flavor.
I also found a nice recipe for black bean spaghetti on snixykitchen.com, which I might try in the future. Check it out if interested.
- 1/2 lb (250 gr) black bean spaghetti
- 1 tbsp olive oil
- 1/2 yellow onion diced
- 1 garlic clove pressed
- 2 cups chopped bell peppers (can use different colors, I used mini bell peppers)
- 2 cups sliced white mushrooms
- 1 cup (1 medium) diced zucchini
- 8 small sun dried tomatoes sliced lengthwise
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp ground cumin
- 1/8 tsp cayenne pepper ( can omit or use less)
- 2 tbsp chopped green onions
- lime juice for drizzling
- Lime mayo:
- 1 cup light mayonnaise
- 1/2 tsp salt
- 1/4 tsp black pepper
- juice from 1 lime
- zest from 1 lime
- splash of Tabasco
- Prepare lime mayo by mixing 1 cup mayonnaise, zest and juice from 1 lime, 1/2 tsp salt, 1/4 tsp black pepper and a splash of tabasco. You can pour mixture in a squeeze bottle, if you’d like.
- Bring a pot of water to a boil and add spaghetti. Reduce heat to low and simmer for 7-8 minutes, then drain water.
- Heat the olive oil in a medium skillet on medium heat and add onion. Sauté for 2-3 minutes, until translucent.
- Add peppers and cook for 2 minutes, them add mushrooms and zucchini and cook until mushrooms begin to sweat. Them add garlic.
- Add paprika, cumin, salt, pepper, cayenne, oregano and stir. Add sun dried tomatoes and cook for 4-5 minutes, until vegetables are cooked.
- Divide spaghetti between 4 plates and top with vegetables. Drizzle some lime mayo on top. Sprinkle green onions and squeeze some lime juice on top.