Are you always looking for a filling and flavorful dish that not a major carbohydrate overload? I think that this is that dish.
Black bean rotini is a pasta that has extra protein from the black beans, not all the carbs that you will find in standard flour based pasta.
One serving contains 14 grams of protein and 15 grams of fiber!
That is so healthy, it almost seems like it couldn't possibly be pasta. I took this black bean pasta recipe and added vegetables, artichokes, peppers, kale and leeks and a basic red sauce to give it some yummy and topped with Trader Joe's vegan mozzarella cheese.
I love this recipe because it uses high quality legumes to add fiber and protein, which means it doesn't need meat. This lets us cut down on our meat consumption, which is great for reducing our environmental footprint.
If you don't need this be vegan, you can use our homemade mozzarella recipe.
Seriously, ready in less than 30 minutes, it was better than I could have imagined.
This recipe is full of wholesome, nutritious vegetables including:
- black beans (pasta)
- red peppers
- artichoke hearts
- baby kale
You can include almost any variation of vegetables in here by adding them to the stir fry. I'd try things like:
- snow peas
- green beans
- green peppers
- baby corn
Black Bean Rotini Pasta
- 12 oz black bean pasta Trader Joes
- 1 cup red peppers sliced
- ½ leek sliced
- 6 oz artichoke hearts cooked, sliced
- 1 cup baby kale fresh
- 1 tbsp olive oil
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tbsp granulated garlic
- 1 cup vegan mozzarella cheese shredded
- 12 oz red sauce organic
- herbs basil, rosemary, onions
- Cook pasta according to package directions--do not overcook.
- Stirfry vegetables in olive oil. Add seasoning.
- Mix vegetables, red sauce into the cooked pasta. Spread mixture into 9x13 pan.
- Top with shredded cheese.
- Bake at 375 for 20 minutes to melt and brown cheese. Top with herbs.
This is vegan, gluten free and dairy free.