This scrumptious pasta with black beans uses everyday ingredients and turns your canned black beans into a terrific vegan bolognese sauce. It's healthy, inexpensive, full of flavors and nutrients.
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Main Course, pasta
Cuisine: Italian, vegan
Keyword: Pasta with black beans
Servings: 4
Calories: 409kcal
Author: Katia
Ingredients
1Tbspolive oil
1red onion, peeled and diced
1carrot, peeled and diced
1celery rib, diced
2garlic cloves, minced
1tsporegano
¼ or ½tspchili flakes, according to taste
1Rosemary sprig
2bay leaves
1TbspTomato paste
1 can(14oz/400 grams)black beans, drained
1 can(14oz/400 grams)diced tomatoes
1/3cupred wine
½ scanttspfine salt, or according to taste
¼tspground black pepper, plus more to serve
chopped parsley and grated parmesan cheese, to serve (optional)
Pasta
½ lb(220 grams)pasta (penne, linguine, fusilli, ecc...)
Instructions
In large pot heat the olive oil over medium heat. Add the soffritto mix (diced onion, carrots, and celery) and cook gently for about 5-7 minutes, stirring often.
The add garlic, oregano, chili flakes, herbs and cook for a further couple of minutes.
Add beans, tomato paste, and red wine, stir and cook for 1 minute until the alcohol smell evaporates.
Then add the rest of the ingredients, stir, bring to a simmer and cook for 20 minutes (with lid). Stir occasionally and try to smash the beans with a the back of a wooden spoon or a potato masher.
Turn the heat off, taste and adjust the seasoning according to your taste.
Pasta
Meanwhile, cook pasta until al dente according to packet directions.
Drain pasta reserving a bit of cooking water (it might help to loosen up the sauce).
Add pasta into the black bean sauce and toss well over medium heat for about 30 seconds. Add a touch of reserved pasta cooking water to loosen up the sauce if needed.
Divide between plates and serve with parmesan cheese, black pepper, a drizzle of extra virgin olive oil, and chopped parsley if you wish.
Notes
Onion: any color is fine.Herbs: you can replace fresh herbs with dried Italian herbs, 1 ½ tsp is fine.Wine: you can replace red wine with white wine, it's ok.Canned tomatoes: go for high quality Italian diced tomatoes if possible, they're less sour than average canned tomatoes. Storage: the black bean sauce keeps well in the fridge for up to 3 days and it's freezable.Quantities: the recipe yields 4 medium-sized servingsNutrition: please note, the nutritional values are estimates only and are calculated for 1 serving.