About this recipe:An easy vegetarian pasta dish that's perfect for a quick midweek supper. A hearty and delicious tomato, spinach and black bean sauce is served over whole wheat pasta. It's also great served with brown rice, and you can substitute tinned borlotti beans for the black beans.
1 (500g) packet whole wheat fusilli pasta
350ml (12 fl oz) vegetable stock
100g (4 oz) fresh spinach, chopped
1 medium red onion, chopped
1 clove garlic, chopped
1/2 teaspoon cayenne pepper
salt and freshly ground black pepper to taste
1 (400g) tin black beans, drained and rinsed
150g (5 oz) frozen broccoli
3 small tomatoes, diced
4 tablespoons freshly grated Parmesan (optional)
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Method Prep:10min › Cook:25min › Ready in:35min
Cook pasta according to packet instructions; drain and set aside.
In a large saucepan over medium heat, bring the vegetable stock 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 if desired (skip it to keep the dish vegan).
Black turtle beans, or simply 'black beans' for short, are especially common in Latin American cuisine. High in fibre and packed with nutrients, they're a healthy addition to any dish. If you can't find tinned black beans, use dried.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
This was fun to make and delicious! I added an extra garlic clove and some tomato purée as well as a smidgeon of flour to thicken it up! The sauce alone could be made as a soup. The family loved it!! - 04 Nov 2010