Vegetarian Black Bean Pasta Food

VEGETARIAN BLACK BEAN PASTA

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.

MEXICAN PASTA AND BLACK BEANS (VEGETARIAN)

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.

EASY VEGETARIAN PASTA AND BLACK BEANS

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.

LOW-FAT BLACK BEAN-PASTA SALAD (VEGAN)

Steps:

• Cook the pasta according to the package directions. Drain and rinse with cold water.
• In a large bowl, mix the pasta, beans, and veggies.
• Toss with salsa and lemon pepper. This can be served immediately, but the flavor is better if it is refrigerated for a few hours or overnight.

VEGETARIAN BEAN PASTA

Steps:

• Start water in large pot to boil noodles.
• Heat oil in a wide/deep skillet (or pot large enough for all ingredients except noodles),blade crush and mince garlic, add when oil is hot.
• Dice fresh tomatoes or open cans quickly so the garlic doesn't burn; slightly brown is fine, but garlic needs only a brief period to release aroma.
• Add tomatoes, parsley, oregano, and I add pepper now too if coarse black pepper is available; if not, just add some fine black to taste when serving.
• When tomato mixture begins to bubble, cover and reduce heat to simmer (about 3 min).
• Now is a good time to drain noodles if you haven't already.
• Make sure you drain off all excess water, and please don't add oil to noodles.
• Time to add beans and olives to tomatoes, cook 1 minute.
• Serve as common noodles by pour over or mixing, sprinkle with cheese or salt/pepper to taste.
• If you used fresh parsley and have any left over you can sprinkle that on top, how versatile.