This is delicious, spicy, and easy! Go make it now :)
- 1 box (approx 12oz) pasta – I used Barilla Veggie Penne Pasta
- 1 can (approx 15oz) black beans (don’t drain!)
- 3 Tbsp Tahini
- 3 Tbsp Sriracha
- 2 Tbsp low sodium soy sauce
- 1 Tbsp lime juice
- 1 tsp Agave (or any sweetener)
- 4 scallions, chopped
- 1 Tbsp sesame seeds
- Cook pasta according to package directions
- Put the black beans, tahini, sriracha, soy sauce, lime juice, and Agave in a food processor and blend until creamy
- Transfer the black bean “sauce” to a large bowl and add the scallions.
- Drain the cooked pasta, pour it into the bowl with everything else, and mix it all together. Then top with the sesame seeds.
- Serve and enjoy!
I got 5 servings out of this. I didn’t measure but approx 1.5 cups per serving:
Per serving – 414 Calories, 7g fat, 70g carbs (7g fiber, 5g sugar), and 17g protein
9 thoughts on “Meatless Monday – Black Bean and Sriracha Pasta”
[…] from the week, and then spent a few hours in the kitchen, making a couple of my regular recipes (Black Bean and Sriracha Pasta, and BBQ Black Bean and Quinoa burgers), and testing out a couple new ones. One was just […]
[…] for food today, I had my Black Bean Sriracha Pasta with some roasted Brussels sprouts and red peppers. Because I’m kind of sick I’m not […]
[…] the treadmill and ran 1 mile, followed by a 3.5 mile walk (while watching Doctor Who). Dinner was Black Bean Sriracha Pasta (with fire-roasted red peppers), and now I’m back in bed deciding what to watch next. So […]
[…] Black Bean Sriracha pasta with roasted red peppers and 2 tbsp jarred […]
[…] Black bean Sriracha Pasta (+ roasted red […]
[…] Black Bean Sriracha Pasta with roasted red peppers and […]
[…] recipe for the Taco Bake is HERE, and the BB (Black bean) Sriracha sauce is HERE. Instead of making it with the veggie pasta (like on the recipe link), I’ve just been eating […]
Laura, My entire family loves Siracha, so this is definitely going on the menu for our next get-together. Is it 15oz of black beans, including the can’s water or of just the beans themselves? I usually soak my own black beans and would like to make sure I get the beans to water ratio accurate. Thank you for sharing this great idea!
It’s a 15 ounce can plus the liquid. If you’re using your own beans just add about 1.5 to 2 cups vegetable broth. Hope you like it!!