Vegetarian Black Bean Pasta

Taste of Home

Ready in: 25 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6
Dairy Free

Ingredients

  • 1-3/4 cups sliced baby portobello mushrooms
    Produce
  • 2 cups fresh baby spinach
    Produce
  • 1 can (15 ounces) black beans, rinsed and drained
    Canned and Jarred
  • 1 can (14-1/2 ounces) diced tomatoes
    Canned and Jarred
  • 1 teaspoon dried rosemary, crushed
    Spices and Seasonings
  • 9 ounces uncooked whole wheat fettuccine
    Pasta and Rice
  • 1 garlic clove, minced
    Produce
  • 1 tablespoon olive oil
    Oil, Vinegar, Salad Dressing
  • 1/2 teaspoon dried oregano
    Produce;Spices and Seasonings

Steps

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil until tender.
  • Add garlic; cook 1 minute longer.
  • Stir in the black beans, tomatoes, rosemary and oregano. Cook and stir until heated through. Stir in spinach until wilted.
  • Drain fettuccine.
  • Serve with bean mixture.

Nutrition

  • Calories: 275.76  cal  (13.79%)
  • Fat: 4.68  g  (7.19%)
  • Saturated Fat: 0.92  g  (5.72%)
  • Carbohydrates: 48.04  g  (16.01%)
  • Sugar: 3.97  g  (4.41%)
  • Cholesterol: 35.72  mg  (11.91%)
  • Sodium: 377.2  mg  (16.4%)
  • Protein: 12.01  g  (24.03%)
  • Selenium: 38.13  µg  (54.47%)
  • Vitamin K: 54.46  µg  (51.86%)
  • Manganese: 0.77  mg  (38.67%)
  • Fiber: 7.93  g  (31.72%)
  • Copper: 0.46  mg  (22.95%)
  • Vitamin A: 1112.52  IU  (22.25%)
  • Phosphorus: 220.52  mg  (22.05%)
  • Folate: 87.03  µg  (21.76%)
  • Iron: 3.42  mg  (19.01%)
  • Magnesium: 72.29  mg  (18.07%)
  • Potassium: 629.71  mg  (17.99%)
  • Vitamin B1: 0.24  mg  (16.11%)
  • Vitamin B2: 0.24  mg  (13.94%)
  • Vitamin B6: 0.27  mg  (13.55%)
  • Vitamin B3: 2.68  mg  (13.4%)
  • Vitamin C: 10.98  mg  (13.31%)
  • Zinc: 1.57  mg  (10.49%)
  • Vitamin E: 1.55  mg  (10.36%)
  • Vitamin B5: 0.89  mg  (8.93%)
  • Calcium: 78.04  mg  (7.8%)
  • Vitamin B12: 0.14  µg  (2.26%)

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