Black Bean Spaghetti
Elevate your pasta night with this nutrient-packed Black Bean Spaghetti recipe, a wholesome and gluten-free twist on traditional noodles. Made from protein-rich black bean pasta, this dish combines the bold flavors of creamy garlic-tahini sauce with the vibrant freshness of sautéed cherry tomatoes and tender baby spinach. It’s seasoned to perfection with a touch of citrusy lemon juice, a generous drizzle of olive oil, and optional red chili flakes for a subtle kick. Ready in just 30 minutes, this quick and healthy recipe is perfect for weeknight dinners or meal prep. Serve it warm and garnish with fresh herbs or nutritional yeast for an extra burst of flavor. Packed with plant-based protein and fiber, this dish is as satisfying as it is delicious. Perfect for those searching for gluten-free pasta recipes, vegan dinner ideas, or high-protein vegetarian meals.
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Recipe Information
Ingredients
- 200 g Black bean spaghetti
- 2 tbsp Olive oil
- 3 cloves Garlic
- 3 tbsp Tahini
- 2 tbsp Lemon juice
- 3 tbsp Water
- 150 g Cherry tomatoes
- 100 g Baby spinach leaves
- 1 tsp Salt
- 1 tsp Black pepper
- 0.5 tsp Red chili flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the black bean spaghetti according to package instructions (typically 6-8 minutes). Drain and set aside.
While the spaghetti cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Mince the garlic and sauté until fragrant, about 1-2 minutes.
In a small bowl, whisk together tahini, lemon juice, water, and a pinch of salt to create the garlic-tahini sauce. Adjust the consistency by adding more water, one teaspoon at a time, if needed.
Halve the cherry tomatoes. Add the remaining olive oil to the skillet and sauté the cherry tomatoes until they begin to soften and release their juices, about 3-4 minutes.
Add the baby spinach to the skillet and cook until wilted, about 2 minutes. Season with salt, black pepper, and red chili flakes, if using.
Add the cooked black bean spaghetti to the skillet. Toss gently to combine with the sautéed vegetables.
Pour the garlic-tahini sauce over the spaghetti mixture. Toss to distribute evenly and warm the sauce, about 1 minute.
Divide the spaghetti into bowls and serve immediately. Optionally, garnish with fresh parsley or a sprinkle of nutritional yeast for added flavor.
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1049 mg | 46% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 11.4 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2109 mg | 162% | |
| Iron | 8058.0 mg | 44767% | |
| Potassium | 2233 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
