Vegan Black Bean Spaghetti and Red Sauce

Hey guys!

I don’t know about you but pasta is one of my ultimate comfort foods! My mom has always made so many amazing pasta dishes all my life, so it’s no wonder they bring a sense of comfort and familiarity. And most of the time it’s regular pasta under a healthy, veggie heavy red sauce that really makes you feel warm, cozy and full! Her pasta is always such a hit and everyone loves when she makes it!

In the recipe I’m sharing today the red sauce isn’t the only healthy part of the meal, the pasta is too! And no, it’s not just the good ol’ whole wheat pasta that’s going to have the attention here, it’s something a leeeettle more unexpected! It’s black bean spaghetti noodles!! They are so delicious and healthy, I couldn’t love them more! They add such a depth of color and texture to the dish, and they’re so striking against the red sauce.


My mom’s pasta sauces always use fresh veggies and simmers for a while, but in my recipe today I wanted to do something a little different. Using ingredients that you can keep in your kitchen year round, you can make this recipe anytime, fairly quickly but still feel really good about eating it. It uses a combination of organic frozen veggies, fresh onion and garlic, and a bpa-free can of crushed tomatoes. It’s truly a delicious and healthy meal that’s gorgeous to look at and even more wonderful to eat!


What you’ll need:

-olive oil for pan

-one package of organic black bean pasta (I used Explore Asian)

-one 28oz can of crushed tomatoes with basil

-1 1/2 cups chopped red onion

-1 cup frozen (or fresh if you prefer) tri-colored bell peppers

-2 cups frozen (or fresh) mixed mushrooms

-6 cloves chopped garlic

-spices to taste (I used a combo of salt, cracked black pepper, garlic powder, dried oregano, and red pepper flakes)



Cook your pasta according to the package instructions (and always add salt to your pasta water!)




For the sauce heat some olive oil in a pan. Sauté the frozen bell peppers, frozen mushrooms, onion and garlic together until everything is defrosted and getting hot.



Add in salt, pepper, red pepper flakes, garlic powder and oregano to taste. Then pour in the can of crushed tomatoes. Simmer for for a few minutes so all the flavors can blend.



Serve the black bean pasta with the red sauce on top and garnish with some fresh herbs for a nice pop of color!


Thank you guys so much for reading and I hope you love this pasta dish as much as I do! It’s so quick, easy and healthy! A total win win!

Let me know in the comments if your mom was a pasta mom and what your favorite pasta dish is that she makes!! I would love to know!!



4 thoughts on “Vegan Black Bean Spaghetti and Red Sauce

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