Best 5 Easy Vegetarian Pasta And Black Beans Recipes

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Embark on a culinary journey with our delightful vegetarian pasta and black beans dish, a symphony of flavors and textures that will tantalize your taste buds. This delectable creation blends the hearty goodness of whole-wheat pasta with the vibrant flavors of black beans, sweet corn, crunchy bell peppers, and a medley of aromatic spices.

Indulge in the creamy richness of our avocado sauce, crafted with ripe avocados, tangy lime juice, and a hint of garlic, adding a velvety smoothness to every bite. For a touch of zesty freshness, our zesty salsa verde, made with chopped fresh cilantro, parsley, and a splash of lemon juice, adds a vibrant burst of flavor.

But that's not all! This versatile dish offers a treasure trove of variations to suit every palate. Swap out the black beans for chickpeas or lentils, adding a different twist to the protein profile. Explore the vibrancy of roasted red peppers or the subtle sweetness of roasted butternut squash, creating a colorful and flavorful medley.

For a cheesy delight, sprinkle a generous helping of shredded mozzarella or cheddar cheese over the pasta, allowing it to melt and create a golden, gooey layer. Experiment with different types of pasta, from classic spaghetti to penne or fusilli, each adding a unique texture to the dish.

Whether you're a vegetarian seeking a hearty and flavorful meal or simply looking for a lighter alternative to traditional pasta dishes, this versatile recipe has something for everyone. So, gather your ingredients, fire up your stove, and let's delve into the culinary adventure that awaits!

Here are our top 5 tried and tested recipes!

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 WITH VEGGIES AND BLACK BEANS



Penne with Veggies and Black Beans image

Chock-full of zucchini, tomatoes, sweet pepper and carrots, this hearty pasta dish puts your garden harvest to good use. For variety, I sometimes add one-half cup of salsa or one-half cup of thickened teriyaki sauce. -Vickie Spoerle, Indianapolis, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 15

3/4 cup uncooked penne pasta
1/3 cup sliced zucchini
1/3 cup sliced fresh carrot
4 medium fresh mushrooms, sliced
1/2 small green pepper, thinly sliced
1/2 small onion, thinly sliced
1 small garlic clove, minced
1/4 teaspoon each dried basil, oregano and thyme
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil, divided
1 cup canned black beans, rinsed and drained
1/4 cup chopped seeded tomato
2 tablespoons shredded Parmesan cheese
2 teaspoons minced fresh parsley

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the zucchini, carrot, mushrooms, green pepper, onion, garlic and seasonings in 1 teaspoon oil until crisp-tender. Stir in the beans., Drain pasta; add to vegetable mixture. Add tomato and remaining olive oil; toss gently. Sprinkle with Parmesan cheese and parsley.

Nutrition Facts : Calories 300 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 643mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 8g fiber), Protein 14g protein.

MEXICAN PASTA AND BLACK BEANS (VEGETARIAN)



Mexican Pasta and Black Beans (Vegetarian) image

This is a tasty Mexican-style tomato-based pasta dish, if you don't want a creamy taste then omit the cream cheese. All ingredient amounts may be adjusted to suit taste. Cooking time does not include cooking pasta. For extra heat add in chili flakes to taste see recipe#76616 or use packaged

Provided by Kittencalrecipezazz

Categories     Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 lb small shell pasta
3 tablespoons oil
2 medium onions, chopped
1 red bell pepper, seeded and chopped (or use green bell pepper)
1 jalapeno pepper, seeded and finely chopped (optional)
1 -2 tablespoon fresh minced garlic (or to taste)
3/4 cup canned corn niblet
1 (14 ounce) can diced tomatoes
3/4 cup salsa (mild or medium)
1/2 cup black olives, sliced
2 tablespoons taco seasoning mix (can use more)
1 (15 ounce) can black beans
1/4 cup softened cream cheese (can use more to taste)
salt and black pepper (to taste)
1 1/2 cups grated cheddar cheese (optional)

Steps:

  • Cook the pasta in a large pot of boiling salted water until al dente; drain and set aside.
  • In a large skillet heat oil over medium heat; add in onions, red or green bell pepper and jalapeno pepper; saute for about 3-4 minutes.
  • Add in garlic and saute for 2 minutes.
  • Add in corn, diced tomatoes (with juice) salsa, olives and taco seasoning; simmer uncovered for about 30-35 minutes (you can simmer longer if desired) stirring occasionally.
  • Add in cream cheese, stir until heat through and combined.
  • Add in black beans and cooked pasta, stir until combined and heated through.
  • Season with salt and black pepper to taste.
  • Top with grated cheddar cheese if desired.

Nutrition Facts : Calories 374.8, Fat 12.7, SaturatedFat 3.2, Cholesterol 10.6, Sodium 382.4, Carbohydrate 55.1, Fiber 8.8, Sugar 7, Protein 12.5

EASY VEGETARIAN PASTA AND BLACK BEANS



Easy Vegetarian Pasta and Black Beans image

I was boiling pasta and had a craving for black beans. I very rarely ever make up my own recipe. It turned out great! What I like about this is the raw garlic and onions and it is so easy.

Provided by tofulove

Categories     Black Beans

Time 8m

Yield 4 serving(s)

Number Of Ingredients 10

14 1/2 ounces whole wheat pasta
1 (15 ounce) can black beans (rinsed)
1/4 cup olive oil
1/2 red onion, diced
1 garlic clove, minced (or as much as desired)
1/2 lemon
sea salt
cayenne pepper
onion powder
garlic powder

Steps:

  • While boiling the pasta (I used elbow), mix together all ingredients except beans. When pasta is done, drain and stir in sauce and beans. I topped with shredded cheddar/mozerella.

Nutrition Facts : Calories 589.8, Fat 15.4, SaturatedFat 2.2, Sodium 10.2, Carbohydrate 98.8, Fiber 7.5, Sugar 0.6, Protein 22.2

SPINACH AND BLACK BEAN PASTA



Spinach and Black Bean Pasta image

This is a very tasty and easy vegetarian pasta dish. It takes minimal time to prepare and has amazing flavor! It's also great served with brown rice!

Provided by Christine Wise Stroop

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 45m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package whole wheat rotini pasta
1 ½ cups vegetable broth
2 ½ cups chopped fresh spinach
½ cup chopped red onion
1 clove garlic, chopped
½ teaspoon cayenne pepper
salt and pepper to taste
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen chopped broccoli
1 cup diced tomatoes
2 ounces freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add rotini, and cook for 8 to 10 minutes, or until al dente; drain.
  • In a large saucepan over medium heat, bring the vegetable broth to a boil. Reduce heat, and mix in spinach, onion, garlic, cayenne pepper, salt, and pepper. Stir in the black beans and broccoli. Continue to cook and stir 5 to 10 minutes.
  • Stir the tomatoes into the saucepan, and continue cooking 10 minutes, or until all vegetables are tender. Serve over the cooked pasta. Garnish with Parmesan cheese.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 51.1 g, Cholesterol 6.2 mg, Fat 3.2 g, Fiber 9.1 g, Protein 14.9 g, SaturatedFat 1.4 g, Sodium 463 mg, Sugar 3.3 g

Tips:

  • Use High-Quality Pasta: Choose a good quality pasta made with durum wheat for a better texture and flavor.
  • Cook Pasta Al Dente: Cook the pasta al dente (slightly firm to the bite) to maintain its shape and texture.
  • Reserve Pasta Water: Reserve some of the pasta cooking water to add to the sauce for a richer flavor and creaminess.
  • Sauté Vegetables: Sauté the vegetables until tender-crisp to retain their texture and nutrients.
  • Use Fresh Herbs: Incorporate fresh herbs like basil, oregano, or thyme for an aromatic and flavorful sauce.
  • Add Cheese or Vegan Alternatives: Enhance the sauce with grated Parmesan cheese or vegan alternatives like nutritional yeast or cashew parmesan for a creamy and savory touch.
  • Season to Taste: Adjust the seasoning with salt, pepper, and other spices according to your preference.

Conclusion:

This easy vegetarian pasta and black beans recipe is a delicious, nutritious, and versatile dish perfect for busy weeknight meals, potlucks, or casual gatherings. With simple ingredients and minimal preparation, you can whip up a flavorful and satisfying pasta dish that's packed with plant-based protein, fiber, and vibrant vegetables. Whether you're a vegetarian, looking for meatless options, or simply seeking a healthy and tasty meal, this recipe delivers on all fronts. Enjoy the comforting embrace of this pasta and black beans symphony, knowing that you're nourishing your body and taste buds simultaneously!

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