Black Bean Pasta with lots of Veggies

The bff had been telling me about these bean/lentil pastas that she’s started feeding baby. They’re great because one serving basically gives you 22g of protein, which I recently discovered how important protein is to your diet. There were a lot of things that I did not pay attention to whether I was eating meat or went vegetarian by default, as long as I was full and got some veggies and fruits in there, whatever. I was wrong.

So I tried the Tolerant brand and it tasted exactly as I thought it would – like black beans. They weren’t bad though, it was just different from what I’m used to.

This was a really easy meal to make, great for those days when you’re short on time!


Black Bean Pasta with lots of Veggies
makes about 2-4 servings; takes about an hour or less to prep and cook

black bean pasta (or whatever pasta you want to use)
1 zucchini
1 large tomato
1/2 lbs of mushroom (I used brown button mushrooms)
1 bunch broccolini
garlic (as much or as little as you want)
1 jar pasta sauce
olive oil
salt and pepper to taste

Add salt and half your garlic to water for the pasta and cook black bean pasta as per instructions.

While you’re cooking pasta, chop up the zucchini, tomatoes, mushrooms, and broccolini to bite sized pieces.

Add olive oil to the pan and when the oil is hot enough, add the rest of your garlic and let it cook a little until fragrant. Add zucchini and broccolini. Cook until almost done and add mushrooms.

Add pasta sauce and tomatoes.

Depending on how you like them, add pasta into the sauce. Or spoon pasta onto plate and add sauce on top.


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