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Black Beans And Pasta

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B3
MineralsZinc, Copper, Chromium, Calcium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Sauce

  2. 1 1/2 cups 355ml Low-sodium ketchup

  3. 1 cup 237ml Water

  4. 1/2 cup 118ml Tomato puree

  5. 2 teaspoons 10ml Dijon mustard

  6. 1 teaspoon 5ml Paprika

  7. 1 tablespoon 15ml Minced garlic

  8. 1 tablespoon 15ml Minced fresh oregano

  9. 1 teaspoon 5ml Minced fresh thyme

  10. 1/2 teaspoon 2 1/2ml Ground cumin

  11. 1/4 teaspoon 1 1/3ml Grated nutmeg

  12. 1/4 teaspoon 1 1/3ml Ground white pepper

  13. 2 cups 320g / 11oz Cooked black beans - drained

  14. Pasta and Vegetables

  15. 1 cup 146g / 5.1oz Chopped sweet red peppers

  16. 1 cup 146g / 5.1oz Chopped yellow peppers

  17. 1 cup 146g / 5.1oz Small broccoli florets

  18. 1/2 cup 31g / 1.1oz Diced onions

  19. 8 oz 227g Fettuccine or tagliatelle

Instructions Jump to Ingredients ↑

  1. TO MAKE THE SAUCE: In a 2 quart saucepan over medium heat, simmer the ketchup, water, puree, mustard, paprika, garlic, oregano, thyme, cumin, nutmeg and pepper for 15 minutes. (May be made ahead up to this point. Reheat before continuing.) Add the beans. Keep warm over low heat.

  2. TO MAKE THE PASTA AND VEGETABLES: Steam the red and yellow peppers for about 3 minutes; set aside and keep warm. Steam the broccoli and onions for 4 to 5 minutes, or until crisp-tender; set aside and keep warm.

  3. While the vegetables are steaming, cook the pasta in a large pot of boiling water until just tender, about 8 minutes. Drain and transfer to a large platter. Top with the sauce. Top with the vegetables.

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