Best 3 Fettuccine With Black Bean Sauce Recipes
Indulge in a symphony of flavors with our exquisite Fettuccine with Black Bean Sauce, a culinary masterpiece that combines the richness of black beans with the delicate texture of fettuccine pasta. This delectable dish is a harmonious blend of savory, sweet, and slightly spicy notes, offering a unique and unforgettable taste experience. Accompany your main course with our equally tantalizing side dishes: Caprese Skewers, packed with the freshness of cherry tomatoes, mozzarella, and basil; and a refreshing Peach, Avocado, and Arugula Salad, bursting with vibrant colors and flavors. To satisfy your sweet cravings, treat yourself to our decadent Flourless Chocolate Torte, a gluten-free delight that will leave you craving for more. Each recipe is carefully crafted to complement the main course, creating a well-rounded and satisfying meal that will impress even the most discerning palate.
Check out the recipes below so you can choose the best recipe for yourself!
FETTUCCINI WITH VANILLA BEAN LOBSTER SAUCE
Steps:
- Place lobster tails in a saucepan of well-salted water, cover and bring to a boil. As soon as the pan comes to a boil, turn off the heat and allow lobster tails to sit in hot water for 5 minutes. Bring a large pot of salted water to boil for pasta. Drain lobster tails and let cool, just until they are cool enough to handle. Remove lobster meat from tails by gently cracking apart the underside of the shell, or carefully cut through shell with a pair of sharp kitchen scissors. Cut lobster tails on an angle into 1/2" slices and set aside.
- With the tip of a pairing knife slice open vanilla bean and scrape out seeds. Add pasta to boiling water and cook according to package directions until al dente. While pasta is cooking heat a large skillet on medium high. Add butter to skillet and when it foams add vanilla bean seeds and pod and shallots and reduce heat to medium low. Cook, stirring for 1 munute. Add lobster pieces and continue cooking and stirring until lobster is cooked through and coated with butter mixture. Reduce heat to low and drain pasta, reserving about 1/2 cup of pasta cooking water.
- Add hot pasta to skillet along with 1/4 cup of pasta cooking water, increase heat to medium and continue tossing mixture until sauce thickens slightly, adding a bit more cooking water if needed to nicely glaze pasta. Season to taste with salt and pepper and arrange pasta on serving plates. Sprinkle with parsley and finishing salt.
PASTA WITH TOMATOES AND BEANS
This pasta is one reason I always keep a few cans of tomatoes and cannellinis in my pantry. Beans contribute protein to this pasta, which makes a great vegan dish if you serve it without the cheese.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, sauces and gravies, main course
Time 30m
Yield Serves four
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil.
- Meanwhile, heat the olive oil over medium heat in a large skillet or saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir together until fragrant, about 30 seconds. Add the tomatoes with juice and a pinch of sugar. Raise the heat slightly, and cook, stirring, until the tomatoes are bubbling vigorously. Lower the heat to medium-low, and cook gently, stirring and mashing the tomatoes often with the back of your spoon until they have cooked down into a thick, fragrant sauce, 15 to 20 minutes. Stir in the beans and the herbs, and season to taste with salt and pepper. Keep warm.
- When the pasta water comes to a boil, salt generously and add the pasta. Cook al dente, following the recommendations on the package but checking about a minute before the indicated time. When the pasta is just about done, check to see if the tomato sauce seems dry. If so, add up to 1/4 cup of the pasta water to the pan and stir. Drain the pasta, toss with the sauce and serve, passing the cheese for sprinkling.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 7 grams, Carbohydrate 92 grams, Fat 9 grams, Fiber 10 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 738 milligrams, Sugar 6 grams
PENNE PASTA WITH BLACK BEANS
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
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
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your fettuccine with black bean sauce. Look for ripe vegetables, firm tofu, and a good quality black bean sauce.
- Don't be afraid to adjust the recipe to your taste: This recipe is a great starting point, but feel free to adjust the ingredients and seasoning to suit your own preferences. For example, if you like a spicier sauce, you could add a pinch of red pepper flakes. Or, if you prefer a milder sauce, you could use less black bean sauce and more vegetable broth.
- Garnish your dish before serving: A few simple garnishes can make your fettuccine with black bean sauce look and taste even more appealing. Try sprinkling some chopped green onions, cilantro, or sesame seeds on top of the dish. You could also serve it with a side of steamed vegetables.
Conclusion:
Fettuccine with black bean sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that the whole family will enjoy.
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