This Black Bean Rotini with Mushrooms is a high-protein, plant-based twist on traditional pasta dishes. Using black bean rotini brings a unique, mild sweet bean flavor, along with a hearty dose of fiber and protein, making it a fantastic choice for a healthy and satisfying meal. With a delicious vegan bolognese sauce, sautéed leeks, and earthy mushrooms, this dish is simple yet packed with nutrients and flavor.
Why You’ll Love This
This black bean rotini recipe is quick, flavorful, and loaded with plant-based protein from the pasta and fiber-rich vegetables. It’s gluten-free and perfect for those who want a hearty, nutritious meal without traditional pasta. The bolognese sauce brings a rich, tomato-forward flavor that pairs beautifully with the al dente texture of the black bean pasta and the earthy taste of portobello mushrooms.
Ingredients
- Black Bean Rotini – High in protein and fiber, this gluten-free pasta adds a slightly nutty flavor to the dish.
- Vegan Bolognese Sauce – A tomato-based sauce that enhances the richness of the dish; choose your favorite jarred version for convenience.
- Leeks – Mild and slightly sweet, they add a gentle onion flavor that pairs well with mushrooms.
- Mushrooms – Use portobello mushrooms or any variety of fresh mushrooms; they bring an earthy, savory depth to the pasta.
Steps
- Cook the Black Bean Rotini: Bring a large pot of water to a boil and cook the black bean rotini according to package directions until it reaches an al dente texture. Reserve a cup of pasta water, then drain.
- Sauté the Leeks: In a large frying pan, heat a bit of olive oil over medium heat. Add the leeks and sauté until softened and slightly caramelized, about 5 minutes.
- Cook the Mushrooms: Add the sliced mushrooms to the pan with the leeks, stirring occasionally. Sauté until the mushrooms are golden brown and have released their juices, about 7-8 minutes. Sprinkle with a pinch of salt.
- Add the Sauce: Pour the vegan bolognese sauce into the pan with the mushrooms and leeks. Stir to combine and bring to a gentle simmer over medium heat.
- Combine and Serve: Add the cooked black bean rotini to the pan, along with a splash of the reserved pasta water if needed to loosen the sauce. Toss to coat the pasta evenly with the sauce. Adjust salt and pepper to taste, and serve garnished with fresh herbs if desired.
Variations
- Add Veggies: Enhance the dish with more veggies like red bell peppers, cherry tomatoes, or green onions.
- Make it Creamy: Stir in a bit of coconut milk or vegan sour cream for extra creaminess.
- Spice it Up: Add a sprinkle of red chili flakes or chili powder for a bit of heat.
Substitutions
- Black Bean Rotini: Substitute with other high-protein pasta varieties like edamame spaghetti or chickpea pasta.
- Vegan Bolognese: Use a homemade marinara sauce or even a tomato paste base if you prefer.
- Mushrooms: Swap with button mushrooms, chanterelle mushrooms, or even baby bellas for different flavor profiles.
FAQ
Q: Can I store leftovers?
A: Yes, place any leftovers in an airtight container and refrigerate for up to 3 days.
Q: Is black bean rotini gluten-free?
A: Absolutely! Black bean rotini is a gluten-free pasta option, ideal for those avoiding traditional pasta.
Q: What’s the best way to reheat this dish?
A: Gently reheat in a pan over low heat, adding a splash of water or plant milk to keep the sauce creamy.
Top Tip
To enhance the flavor, use a bit of the reserved pasta water when combining the pasta and sauce. The starchy water helps the sauce cling to the pasta for a smoother, more cohesive dish.
Hint
For the best texture, cook the black bean rotini just until al dente. Overcooking can lead to mushy pasta, especially with gluten-free varieties.
This Black Bean Rotini with Mushrooms is a nourishing, protein-packed meal that's as delicious as it is easy to make. With just a few ingredients and minimal effort, you’ll have a satisfying pasta dish that’s sure to please!
Black Bean Rotini with Mushrooms Recipe
Ingredients
- 8 oz Black Bean Rotini – High-protein pasta with a mild bean-y flavor
- 1 jar 24 oz Vegan Bolognese Sauce – Rich tomato-based sauce for depth and flavor
- 1 large leek chopped – Provides a mild, onion-like flavor
- 8 oz mushrooms sliced (portobello or cremini work well) – Earthy, umami flavor
- 1 tablespoon olive oil – For sautéing
- Salt and pepper – To taste
- Fresh parsley or thyme optional – For garnish
Instructions
Cook the Pasta
- Bring a large pot of water to a boil, then cook the black bean rotini according to package directions until it’s al dente. Reserve ½ cup pasta water and drain the rest.
Sauté the Leeks
- In a large frying pan, heat 1 tablespoon olive oil over medium heat. Add the chopped leeks and sauté for about 5 minutes until they become soft and translucent.
Cook the Mushrooms
- Add the sliced mushrooms to the pan with the leeks, stirring occasionally. Sauté for about 7-8 minutes until the mushrooms are golden brown and have released their juices. Season with a pinch of salt and pepper.
Add the Sauce
- Pour the vegan bolognese sauce into the pan with the leeks and mushrooms, and stir to combine. Allow it to simmer over medium heat for about 5 minutes.
Combine and Serve
- Add the cooked black bean rotini to the sauce, along with a splash of the reserved pasta water to reach your desired consistency. Toss to coat the pasta evenly with the sauce. Taste and adjust seasoning as needed. Serve garnished with fresh parsley or thyme, if desired.
