Vegetarian Black Bean Pasta Recipes

VEGETARIAN BLACK BEAN PASTA

Vegetarian Black Bean Pasta image

This 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

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

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

Steps:

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., 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.

Nutrition Facts : Calories 255 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 230mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 9g fiber), Protein 12g protein. Diabetic Exchanges

MEXICAN PASTA AND BLACK BEANS (VEGETARIAN)

Mexican Pasta and Black Beans (Vegetarian) image

This is a tasty Mexican-style tomato-based pasta dish, if you don't want a creamy taste then omit the cream cheese. All ingredient amounts may be adjusted to suit taste. Cooking time does not include cooking pasta. For extra heat add in chili flakes to taste see recipe#76616 or use packaged

Provided by Kittencalrecipezazz

Categories Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb small shell pasta
3 tablespoons oil
2 medium onions, chopped
1 red bell pepper, seeded and chopped (or use green bell pepper)
1 jalapeno pepper, seeded and finely chopped (optional)
1 -2 tablespoon fresh minced garlic (or to taste)
3/4 cup canned corn niblet
1 (14 ounce) can diced tomatoes
3/4 cup salsa (mild or medium)
1/2 cup black olives, sliced
2 tablespoons taco seasoning mix (can use more)
1 (15 ounce) can black beans
1/4 cup softened cream cheese (can use more to taste)
salt and black pepper (to taste)
1 1/2 cups grated cheddar cheese (optional)

Steps:

Cook the pasta in a large pot of boiling salted water until al dente; drain and set aside.
In a large skillet heat oil over medium heat; add in onions, red or green bell pepper and jalapeno pepper; saute for about 3-4 minutes.
Add in garlic and saute for 2 minutes.
Add in corn, diced tomatoes (with juice) salsa, olives and taco seasoning; simmer uncovered for about 30-35 minutes (you can simmer longer if desired) stirring occasionally.
Add in cream cheese, stir until heat through and combined.
Add in black beans and cooked pasta, stir until combined and heated through.
Season with salt and black pepper to taste.
Top with grated cheddar cheese if desired.

Nutrition Facts : Calories 374.8, Fat 12.7, SaturatedFat 3.2, Cholesterol 10.6, Sodium 382.4, Carbohydrate 55.1, Fiber 8.8, Sugar 7, Protein 12.5

EASY VEGETARIAN PASTA AND BLACK BEANS

Easy Vegetarian Pasta and Black Beans image

I was boiling pasta and had a craving for black beans. I very rarely ever make up my own recipe. It turned out great! What I like about this is the raw garlic and onions and it is so easy.

Provided by tofulove

Categories Black Beans

Time 8m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

14 1/2 ounces whole wheat pasta
1 (15 ounce) can black beans (rinsed)
1/4 cup olive oil
1/2 red onion, diced
1 garlic clove, minced (or as much as desired)
1/2 lemon
sea salt
cayenne pepper
onion powder
garlic powder

Steps:

While boiling the pasta (I used elbow), mix together all ingredients except beans. When pasta is done, drain and stir in sauce and beans. I topped with shredded cheddar/mozerella.

Nutrition Facts : Calories 589.8, Fat 15.4, SaturatedFat 2.2, Sodium 10.2, Carbohydrate 98.8, Fiber 7.5, Sugar 0.6, Protein 22.2

VEGETARIAN BEAN PASTA

Vegetarian Bean Pasta image

Hearty vegetarian/vegan sauce has wonderful blend whether you use fresh or dry/canned ingredients. This adaptability makes for nice summer garden or winter canned applications with respect to ingredients on hand. For vegan, leave off cheese and add salt. Even college kids can cook this!

Provided by indiana mac

Categories One Dish Meal

Time 11m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces dry linguine
28 ounces canned tomatoes or 28 ounces fresh tomatoes
1 (15 ounce) can great northern beans
3 tablespoons extra virgin olive oil
2 -3 cloves garlic
1/2 cup fresh parsley or 3 tablespoons dried parsley
1 teaspoon oregano
1/4 cup green olives or 1/4 cup kalamata olive
feta or Fontina cheese, as garnish (optional)
salt
course black pepper

Steps:

Start water in large pot to boil noodles.
Heat oil in a wide/deep skillet (or pot large enough for all ingredients except noodles),blade crush and mince garlic, add when oil is hot.
Dice fresh tomatoes or open cans quickly so the garlic doesn't burn; slightly brown is fine, but garlic needs only a brief period to release aroma.
Add tomatoes, parsley, oregano, and I add pepper now too if coarse black pepper is available; if not, just add some fine black to taste when serving.
When tomato mixture begins to bubble, cover and reduce heat to simmer (about 3 min).
Now is a good time to drain noodles if you haven't already.
Make sure you drain off all excess water, and please don't add oil to noodles.
Time to add beans and olives to tomatoes, cook 1 minute.
Serve as common noodles by pour over or mixing, sprinkle with cheese or salt/pepper to taste.
If you used fresh parsley and have any left over you can sprinkle that on top, how versatile.

Nutrition Facts : Calories 562.1, Fat 14, SaturatedFat 2, Sodium 393.8, Carbohydrate 98.4, Fiber 18.2, Sugar 5.2, Protein 15.7

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