Black Bean Spaghetti is interesting twist to the usual spaghetti; it is high in protein, has no refined carbs and makes a great textured pasta to any plant-based dish. Mix in your favorite vegetables and spices and toss through salads, soups or a spaghetti-like dish.
With grains-based pastas if you eat more than 1-2 servings, you could easily exceed your target carbohydrate servings for that meal or the day; with these products, eating more than 1-2 servings would make you exceed your protein servings!
Just 3/4 cup of this product, black bean spaghetti or mung bean fettuccine, provides all the protein for the meal. Plus its bean are loaded with resistant starch, meaning it doesn’t even get digested as calories. This is important to remember when you compare price. The bean-based pastas will look slightly more expensive than the grain-based, but because they also provide protein and many other micronutrients they are actually much less expensive in the longer run when you are not spending your time trying to lose weight or deal with health complications.
BLACK BEAN SPAGHETTI [PLANT-BASED, GLUTEN-FREE]
- 1/2 packet of black bean spaghetti
- 1/2 avocado, small cubes
- 1/2 cup of string beans
- 1/2 cup of peas
- 1/2 cup of corn
- 1/2 cup of mushrooms
- 2 small red onions or 1/2 of big onion
- 2 cloves of garlic
- 3 tbps of tahini
- 1 tsp of paprika
- 1 tsp of chili powder
- 1 tsp of sunflower seeds or cashews
1- Boil the spaghetti until al dente.
2- Stir fry the onion, garlic,mushrooms, peas, corns, string beans and spices in coconut oil or low sodium vegetable broth until golden brown.
3- Work this mixture in with the spaghetti and add tahini. Stir well.
4- Sprinkle with cubed avocados and sunflower seeds or cashews if you have any.