Made from black beans, black bean pasta is a nutritional powerhouse. One serving typically contains 15 to 22 grams protein and 6 to 8 grams fiber, not to mention a healthful dose of calcium, vitamins and minerals–and it’s gluten-free. Pairing the pasta with tomatillos gives it a zesty, almost lemony taste and adding avocados makes it creamy good. It’s the perfect match.
Black Bean Pasta with Tomatillo Sauce
1 Tbs. olive oil
1 cup chopped white onion
2 cups vegetable broth
3 cups tomatillos, husks removed, washed and chopped (about 12)
1/2 cup chopped green bell pepper
1 jalapeño pepper, minced
1/2 tsp. salt
1 large avocado, peeled, pitted and chopped
1/2 cup chopped fresh cilantro
1 Tbs. minced garlic
12 ounces black bean pasta, spaghetti shape
- In a large pot, heat oil. Saute onion in oil until it’s translucent and tender, about 5 minutes. Add the broth, tomatillos, bell pepper, jalapeño and salt. Bring to a boil then cook on high for 10 minutes, or until vegetable soften, tomatillos have turned olive green and the sauce starts to thicken. Remove from heat and add avocado, cilantro and garlic. Using an immersion blender or blender, blend the sauce mixture to desired texture (TIP: It’s ideal to leave some texture, similar to a chunky marinara sauce).
- While the sauce is cooking, in a separate pot, cook black bean pasta according to package directions. Serve sauce over noodles. If desired, top with crumbled queso fresco.
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