Black Bean Rotini with Mushrooms Recipe
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.
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.