Serves 8 – 10
Ever since I discovered black bean pasta, it has become a staple in my Shabbat meal repertoire. I love this recipe because I can prepare it exactly how I would regular pasta, but it is so much more nutritious and naturally gluten free. The black bean pasta is high in protein and low in carbs, but you would never know from the delicious flavor. When combined with the sauteed veggies and tossed in olive oil, you have yourself a highly nutritious and satisfying dish with good fats, proteins, vitamins and minerals. For a more substantial meal option, stir-fry some tofu or chicken chunks and throw it into the pasta.
1 package of black bean pasta cooked according to package directions.
1 tablespoon olive oil
1/2 teaspoon sea salt
1 yellow onion, diced
2 cloves garlic, diced
1 red pepper, diced
1/2 cup sun-dried tomatoes, diced
While pasta is hot, toss it with 1 tbsp olive oil and 1/2 tsp sea salt.
In a separate pan, heat 2 tbsp olive oil. Saute onions and garlic until onions are translucent. Add red pepper, and sun-dried tomatoes and saute for 5 minutes. Pour the sauteed vegetable mix into the pasta and mix all together. Serve warm or cold.