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.
Course: Main Course, pasta
Cuisine: Italian, vegan
Keyword: Pasta with black beans
1red onion, peeled and diced
1carrot, peeled and diced
1celery rib, diced
2garlic cloves, minced
¼ or ½tspchili flakes, according to taste
1 can(14oz/400 grams)black beans
1 can(14oz/400 grams)diced tomatoes
½ scanttspfine salt, or according to taste
¼tspground black pepper, plus more to serve
chopped parsley and grated parmesan cheese, to serve (optional)
½ lb(220 grams)pasta (penne, linguine, fusilli, ecc...)
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.
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.
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.