Black Bean Tomato Pasta
Ingredients
Metric
150 g pasta, penne
240 g ~ 1 can cooked black beans
400 g ~ 1 can chopped tomatoes
1 tsp agave syrup
1 tsp apple cider vinegar
Salt & Spices:
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp ground cumin
Optional Topping:
2 tbsp cashew parmesan
US
2 cups pasta, penne
8 oz ~ 1 can cooked black beans
13 oz ~ 1 can chopped tomatoes
1 tsp agave syrup
1 tsp apple cider vinegar
Salt & Spices:
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp ground cumin
Optional Topping:
2 tbsp cashew parmesan
MAKES2 portions
PREP TIME5 minutes
COOKING TIME20 minutes
TOTAL TIME25 minutes
Steps
1Fill a wide cooking pot (26 cm ~ 10 inch) with water ~ 2 lt. Bring to a boil. Add pasta to the pot and stir.
2Reduce heat to low and simmer the pasta, uncovered, for 12 minutes - or according to the time given in the packaging instructions. Taste the pasta to make sure it’s soft and cooked through. Drain and set aside.
3In the meantime, drain and rinse black beans. Add rinsed beans to a medium-size saucepan (20 cm ~ 8 inch) and mash them with a fork.
4Add chopped tomatoes, syrup, vinegar, salt and spices.
5Mix to combine and bring to a simmer. Reduce heat to very low, cover with a lid and simmer for 10 minutes, stirring occasionally.
6Add the sauce to the pasta.
7Mix to combine and cook over very low heat for another 5 minutes, stirring occasionally.
8Transfer to plates.
9Sprinkle with cashew parmesan - or any other cheese.
Nutritional Info
Makes 2 portions
370 Calories per portion
19g protein
67g carbohydrates
15g fiber
6g fat
370 Calories per portion
19g protein
67g carbohydrates
15g fiber
6g fat
High in Vitamins B1, B2, B3, B5, B6, Folate
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
