Description
A quick and nutritious black bean pasta recipe that combines whole wheat pasta with a flavorful, protein-packed black bean and tomato sauce seasoned with cumin, smoked paprika, and fresh cilantro. Perfect for a wholesome, meatless meal ready in just 20 minutes.
Ingredients
Scale
Pasta
- 12 oz whole wheat pasta (penne or rigatoni)
Sauce
- 2 cans (15 oz each) black beans, drained and rinsed
- 3 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1/2 cup crumbled queso fresco or feta cheese
Instructions
- Get the Pasta Started: Bring a large pot of salted water to a rolling boil. Add the whole wheat pasta and cook according to package directions until al dente. Make sure to generously salt the water to season the pasta itself, aiming for a taste similar to mild seawater.
- Build Your Flavor Base: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent and fragrant. Then add the chopped red bell pepper and cook for an additional 2 minutes until it softens.
- Add the Aromatics: Stir in minced garlic, ground cumin, smoked paprika, and dried oregano. Cook for 30 seconds until the spices bloom and release their aroma, being careful not to let the garlic brown to prevent bitterness.
- Create the Sauce: Add diced tomatoes with their juice, drained black beans, and a pinch of salt and black pepper. Let the mixture simmer for 3-4 minutes, stirring occasionally to allow the tomatoes to break down and form a light sauce.
- Bring It All Together: Reserve 1/2 cup of pasta cooking water, then drain the pasta. Add the drained pasta to the skillet with the sauce and toss everything together. Gradually add the reserved pasta water, a little at a time, until the sauce achieves a silky consistency that coats each piece of pasta nicely.
- Finish with Fresh Flavors: Remove the skillet from heat. Stir in fresh lime juice and chopped cilantro to brighten and freshen the dish. Taste and adjust seasoning as needed. Finally, sprinkle with crumbled queso fresco or feta cheese before serving.
Notes
- Generously salting the pasta water is essential for flavorful pasta.
- Do not brown the garlic to avoid bitterness—cook just until fragrant.
- Adjust cayenne pepper amount according to spice preference or omit for mild flavor.
- Reserved pasta water helps create a silky sauce texture—add gradually.
- Queso fresco or feta can be substituted with vegan cheese for a dairy-free version.
