Friday, August 23, 2013

Black Bean Spaghetti + Garlicky Balsamic Peppers

School is back in session (ugh), so time is short in my little kitchen. I am trying to learn to throw together quick meals and not fall back into the easy habits of processed food. I am also trying my best to not go to the store for just one single thing. Pantry cooking rules! I promise, with a well-stocked one, you can do it too. Here's something I pulled together late last night that is packed with flavor and protein. Black bean spaghetti has a whopping 80g of protein for the entire bag. So next time someone asks you where you get your protein from and you're vegan, just shove a bag of that pasta in their face. Deal? :)



Black Bean Spaghetti & Garlicky Balsamic Peppers
  • 1 bag of black bean spaghetti or regular GF pasta
  • olive oil
  • salt
  • dried thyme, red pepper flakes + dried oregano
  • 5-6 baby sweet peppers or 1-2 large bell peppers, cut into thin strips
  • 1/2 C mushrooms, chopped (optional)
  • 3-4 small tomatoes or 1/2 cherry tomatoes, sliced (do not de-seed)
  • 2-4 garlic cloves, minced
  • balsamic vinegar (note: I eyeballed the measurements for the vinegar, so they aren't accurate) 
  • red wine vinegar (or red wine) 
  • fresh basil

  1. Bring a pot of water to boil for your pasta and cook according to package directions (note: black bean spaghetti cooks on simmer not boil). Heat a skillet over medium high, add about 1 T oil. Add mushrooms, peppers, a few pinches of dried thyme and a pinch of salt to help release water. Saute until almost softened, 3-4 minutes.
  2. Add the tomatoes and garlic. Cook 2-3 minutes, being careful not to burn the garlic. Add dried oregano and red pepper flakes, and more salt if desired. Stir and turn up to high.
  3. Add about 2 T red wine vinegar to the pan and 1/4 C or more of balsamic vinegar. The fumes will be very "acidic" and could be unpleasant to the eyes, so be careful. Bring to a quick boil, then turn down to simmer. Cook, stirring occasionally 3-4 minutes, until the "sauce" has reduced in half. 
  4. Plate your spaghetti and top with sauce. Add more red pepper flakes and fresh chiffonaded basil on top. Voila! 

1 comment:

  1. This was just delicious! We're not vegan, and I served it with fresh grated Parmesan reggiano.

    ReplyDelete

Thank you for your comments! :)