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Black Bean and Vegetable Pasta
An easy vegetarian pasta dish that's perfect for a quick weeknight 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.
Ready in 35 mins
Ingredients
- 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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Preparation method
Prep: 10 mins | Cook: 25 minsBlack 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 cheeseParmesan 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.
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