A Unique Pasta Made of Black Beans – Gluten-Free, Lower-Carb

Black Bean Spaghetti
with
Butternut Squash, Mushrooms, Kale, Cabbage
Parmesan and Chives
in a
Savory Garlic Sauce

This spaghetti is made from 92% black beans and 8% water and has 25 grams of protein and 12 grams of fiber in every serving. I discovered it at my local Whole Foods Market in 2013 and have been a fan ever since.

The flavor is definitely reminiscent of beans, and the tooth is chewy in a pleasant way. It turns out that this gluten-free pasta substitute is actually good. Really good. I love the creamy black color, al dente texture, mild sweet bean-y flavor, and earthy aroma. Generally, dried pastas have 5 to 7 grams of protein and 2 to 3 grams of fiber per serving, so, not only is this black bean spaghetti quite tasty, it is more nutritious as well. Where beans replace flour, it is naturally lower in carbohydrates, with 17 grams of carbs per serving.

I pair this black pasta with bright colorful vegetables – butternut squash, mushrooms, kale, and cabbage – and a super savory garlic sauce. Finished with freshly grated parmesan and a sprinkling of chives – this dish has broad appeal – even if one is not looking for a gluten-free and low-carb pasta substitute.

 Black Bean Spaghetti Recipe

Savory Garlic Sauce

• 2 T. butter

• 2 T. olive oil

• 1 ½ T. garlic, minced

• 1 T. soy sauce, low-sodium

• 1 T. fish sauce

• 1 T. brown sugar

• fresh ground black pepper

Heat butter and oil in a small saucepan over medium heat. When butter bubbles, add garlic and cook for 1 minute. Add soy sauce, fish sauce, and sugar. Cook briefly, stirring, until the sugar is melted. Finish with several grinds of pepper.

Noodles 

• 1 package black bean spaghetti, cooked and drained

• 1 c. butternut squash, diced

• 1 c. mushrooms, sliced

• 1 c. kale, rough chopped

• 1 c. cabbage (red or green), shredded

• olive oil

• ½ c. parmesan (save some for garnish)

• 1 T. chives, finely sliced

Toss squash with olive oil, season with salt and pepper, roast in a 400° oven until tender. Sauté mushrooms, kale and cabbage separately – in a bit of olive oil, season with salt and pepper.

Toss noodles with sauce. Add cheese and vegetables, toss again. Divide among 4 plates. Garnish with cheese and chives.

More Bean Pasta

Edamame Spaghetti
with
Kale Cilantro Pesto
Carrot Ribbons, Toasted Coconut, Fried Ginger

If you are intrigued by Black Bean Spaghetti, you might also like Edamame Spaghetti made with green soybeans – read all about it and get that recipe here.

Food Network

featuring

Pasta

Comfort Food Feast is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite comfort foods. Be sure to check out our Pinterest Board with over 250,000 followers called Let’s Pull Up A Chair!

And if my Black Bean Spaghetti got you in the mood for more pasta, you might enjoy taking a peek at other noodle recipes from some fabulous bloggers below…

Feed Me Phoebe: Sesame Soba Noodle Salad with Cabbage Slaw
The Mom 100: Creamy Goat Cheese and Spinach Linguine
The Cultural Dish: Homemade Pasta and Top 3 Light and Easy Pasta Recipes
Taste with the Eyes: A Unique Pasta Made of Black Beans – Gluten-Free, Lower-Carb
Napa Farmhouse 1885: Ravioli with Asparagus, Green Pea Sauce & Sauteed Scallops
Red or Green: Pasta Cacio e Pepe (pasta with pecorino & black pepper)
In Jennie’s Kitchen: Spaghetti Limone
Dishin & Dishes: The Best Homemade Ravioli Ever
FN Dish: 5 Back-Pocket Pastas That Always Have Your Back

Cheers to Bean Pastas!

Black Bean Spaghetti and Edamame Spaghetti
can be purchased from my friends at
Explore Asian online here.