Fettuccine With Black Bean Sauce Recipes

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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

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

PENNE PASTA WITH BLACK BEANS



Penne Pasta With Black Beans image

This is from America's Test Kitchen's book all about Pasta. I used Pepper Jack cheese instead of the Monterrey Jack and it was yummy. The meal gets a little heat from the Chipotle pepper so if you're not a fan of heat, use the cheese called for. Chipotle peppers are sold in a can in the Mexican aisle of most grocery stores. You only need one pepper/chile for this recipe so line a cookie sheet with waxed paper and spread out the rest of the peppers on it and freeze them. When they're frozen, put them in a ziploc bag and you'll have a chipotle pepper when you need it.

Provided by Twiggyann

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can black beans, drained and rinsed
12 ounces penne pasta, cooked
1 chipotle chile, finely chopped
1 medium onion, diced
2 medium garlic cloves, minced
2 tablespoons olive oil
salt, to taste
1 cup monterey jack cheese
2 tablespoons cilantro, chopped

Steps:

  • Heat oil in a large frying pan and cook the onion until tender, about 5 minutes.
  • Add the garlic and chipotle chili and cook for about 1 minute more.
  • Add tomatoes and cook for 5 to 7 minutes until it thickens a bit.
  • Add the beans and warm through.
  • Salt to taste.
  • When penne is cooked, drain it and return it to its pan.
  • Add the sauce, cheese, and cilantro to the pasta and stir.

Nutrition Facts : Calories 608, Fat 17.8, SaturatedFat 6.7, Cholesterol 25.1, Sodium 162.6, Carbohydrate 94.2, Fiber 18, Sugar 4.6, Protein 21.6

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