This black bean pasta 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
Black Beans and Pasta
You can make this pasta and black beans recipe fast if you have pasta, spinach, black beans and a few go-to spices
This easy weeknight dinner requires only 25 minutes total. That’s to prep and boil the pasta.
Black beans are an excellent source of protein for vegetarians although meat eaters also like this heart-healthy (and hearty!) pasta recipe. Because each serving is only 255 calories (no, that’s not a typo!) you’ll definitely want to make enough for seconds.
What adds color to this pasta and black beans recipe are diced tomatoes and fresh baby spinach leaves. These bursts of colors not only look great on the table but they are also good for you. Spinach and tomatoes are both rich in vitamin C and potassium.
Ingredients for Black Beans and Pasta
- Whole Wheat Fettuccine: This healthier form of pasta does not contain refined flour.
- Olive Oil: Choose extra-virgin olive oil, if possible. It is cold-pressed and not processed with chemicals.
- Baby Portobello Mushrooms: This fabulous variety of fungi is a petite version of portobello mushrooms where each mushroom is the same size as a button mushroom, the most standard variety.
- Garlic: For this recipe, the garlic clove should be minced.
- Black Beans: Black beans are high in fiber, protein and antioxidants.
- Diced Tomatoes: A can of diced tomatoes for the recipe saves a lot of chopping time if you were to use fresh tomatoes.
- Rosemary: Dried, crushed rosemary is what you need. It can be found in the spice section at grocery stores.
- Oregano: Similar to rosemary, choose a dried version of this spice.
- Baby Spinach: Called “baby spinach” because the leaf sizes are smaller. This means less chopping compared to larger spinach leaves.
Directions
Step 1: Cook the pasta
Cook the fettuccine according to the package directions.
Step 2: Saute some veggies
Meanwhile, in a large skillet, heat oil over medium-high heat. Add the chopped mushrooms; cook and stir 4-6 minutes or until tender. Add the minced garlic, then cook for 1 minute longer.
Step 3: Finish the dish
Stir in the black beans, tomatoes, rosemary and oregano. Heat all the way through. Stir in the spinach until wilted. Drain the fettuccine and add it to the bean mixture and toss to combine.
Editor’s Tip: The liquid from the can(s) of beans helps thicken the mixture in some recipes that feature canned beans, like in stews and soups. In this pasta recipe, it’s important to drain and rinse the beans so the flavors of the other ingredients shine through. Draining and rinsing canned beans also decreases the amount of sodium in the recipe.
Black Beans and Pasta Variations
- Make a vegan Bolognese sauce: If you want to mimic Bolognese sauce, all you have to do is make a sofrito and stir this into the pasta. The ingredients in this Bolognese base are diced onions, celeries and carrots. We walk you through the steps in our Beef Bolognese with Linguine recipe. Just disregard the beef.
- Swap the fettucine for black bean spaghetti: If you really want to lean into the black bean flavors, use black bean spaghetti. It is made out of black soybeans.
How to Store Black Beans and Pasta
This recipe is very easy to store so you can enjoy the rest at another time. In fact, allowing the flavors to marinate makes it taste even more delicious!
Can you freeze black beans and pasta?
The short answer is yes but the long answer is that you want to make sure the pasta doesn’t freeze into one messy clump. To avoid this, freeze single-serve portions on a baking sheet. After 15 minutes or until it’s hard enough to pick up, move them into separate resealable freezer bags. The pasta should skeep for three months in the freezer.
How long does Black Beans and Pasta last?
If leftover black bean pasta is stored in an airtight container in the refrigerator, it will keep for two to three days.
Can you make black beans and pasta ahead of time?
To save time you could boil the pasta ahead of time and then finish the recipe on the day you plan to enjoy it. It’s also possible to complete the recipe the day before eating and then store in a covered container in the fridge.
How do you reheat black beans and pasta?
All you have to do is pop a serving of this pasta into the microwave for about a minute on a high setting.
Black Beans and Pasta Tips
What toppings should I add?
Top your black bean pasta recipe with fresh basil, sliced cherry tomatoes, chopped green onions, capers or sliced ripe olives. Add one of the best vegan cheeses. Vegan cheese can also be paired with some of our other vegetarian pasta recipes.
Can I use gluten-free pasta instead?
Whole-wheat fettuccine contains gluten. You can use gluten-free fettuccine through a few major pasta brands.
How can I make this spicy?
If you’re the kind of person who craves some heat, all you have to do is add a teaspoon of red chili pepper flakes along with the other spices toward the end of the recipe.
Dek: Looking for a vegetarian pasta recipe everyone will like? This black bean pasta dish is a crowd favorite and also heart-healthy!
Meta Description: Pasta and black beans are an easy weeknight recipe that even the meat lovers will enjoy, with vegetables tossed in for flair and color.
Vegetarian Black Bean Pasta
Prep Time
15 min
Cook Time
10 min
Yield
6 servings
Ingredients
- 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
Directions
- 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
1-1/4 cups: 255 calories, 3g fat (0 saturated fat), 0 cholesterol, 230mg sodium, 45g carbohydrate (4g sugars, 9g fiber), 12g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1/2 fat.
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This black bean pasta 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
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