Saturday, February 1, 2014

Greens and Beans: Black Bean Pasta with Kale Pesto

So I'm pretty much hooked on Explore Asian Organic's Black Bean Pasta - it's just pasta, made from beans. Doesn't get better than that... They have a few different variates with other beans and noodle shapes, but the black bean variation is my favorite. The texture is chewier than what you would expect from normal flour-based pasta, but I actually like it. If it's your first time using the bean pasta, it might take a little time to get adjusted to the new texture.


For this recipe, I simply sauteed sweet onion, shiitake mushrooms, and lacinato kale together, cooked the bean pasta and added into the veggie pan, then topped with my kale pesto
Super easy.




Greens and Beans: Black Bean Pasta with Kale Pesto
by Sarah Farsh February 1st, 2014
  • 1/2 vidalia onion, diced
  • 1 cup shiitake mushrooms, sliced
  • 2 tbsp Bragg's liquid aminos (or tamari or soy sauce)
  • 2 sun dried tomatoes, diced
  • 1/2 bunch lacinato kale, chiffonade (about 1 heaping cup)
  • juice of one really juicy lemon
  • 1/2 cup kale pesto
  • 1 pack Explore Asian Organic's Black Bean Pasta, cooked
In a large pan, dry saute onions and add mushrooms, kale, sun dried tomatoes, liquid aminos and lemon. Meanwhile, bring water to a boil and cook pasta, drain and add into mushrooms and onions pan immediately, poor Kale Pesto on top and saute gently. Top with nutritional yeast for a nice "cheesey" kick.

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