Organic/Gluten Free Black Bean Spaghetti w/ Peppers

bcf7683

So I discovered black bean spaghetti a couple weeks ago while surfing around my favorite health food website (netrition.com) and I decided to order some- I've tried shirataki noodles before...... I just can't, no way, no how.
I figured these couldn't be so bad, they consist of only water and black beans. For 2 oz it's 180 cals, 2g fat, 4mg sodium, 17g carbs w/ 12g being fiber, and *25g of protein*<---that part struck my interest. I eat regular wheat pasta once in awhile, but I couldn't pass up a pasta that actually had nutritional value without being full of carbs (plus it's organic, gluten free and not crazy expensive.)

While I'm not totally all about the gluten-free, organic, vegetarian train, but I'll partake when I can.... So here's a recipe that's on the back of the package that turned out AWESOME [I tweaked it a bit, it's supposed to be served cold as pasta salad, but I cooked it all together to be a side dish for chicken breast w/ dinner] : (Serves 4)

Ingredients:

1 Package of Explore Asian Black Bean Spaghetti
3 bell peppers of different colors
1/2 cup of finely chopped scallions (or spring onions)
1/3 cup olive oil + 1/2 tablespoon
1/4 cup white wine vinegar (I used red, it's all I had. Still good)
1 tablespoon balsamic vinegar
Garlic, salt and pepper, to taste

Directions:

Cook the spaghetti by boiling 8 cups of water. Add spaghetti to the boiling water, then simmer gently for 6-8 minutes until cooked through. Immediately rinse under running water and set aside.

Cut the peppers into thin strips and add to the finely chopped scallions. Place in large skillet with 1/2 T olive oil and saute until tender.

Mix the sauce ingredients together in a separate bowl: the olive oil, the white wine vinegar and the balsamic vinegar.

Add the rinsed pasta to the olive oil & peppers, toss.

Mix the sauce mixure together with the pasta and season, to taste, with the garlic, salt and pepper. Keep over low heat until warm.

I added a little crumbled feta and sliced black olives to mine to give it a Greek feel. YUM!

Nutrition (w/o feta & olives):
cals- 368
carbs- 26
fat- 19 (all good fats!)
protein- 26 (and that's without any meat!)
sat fat- 3

[I entered this recipe in the database, just type in the exact title of this post and it should come up!]

Enjoy! :drinker:

jjj1988

bump!

jeda1231

that sounds awesome! I am gluten free and will definitely be checking out this website! thanks for posting

bcf7683

that sounds awesome! I am gluten free and will definitely be checking out this website! thanks for posting

I think they have whole gluten free and organic sections. Vitacost.com does also- if you want a $10 off coupon for Vitacost message me and I can send you a code!

knucklesammie

i cannot wait to try this!! thanks for sharing!

FlaxMilk

They also make soybean pasta. Very high in protein. I'm giving them both a try a few more times before I decide if this can truly sub brown rice pasta.

bcf7683

They also make soybean pasta. Very high in protein. I'm giving them both a try a few more times before I decide if this can truly sub brown rice pasta.

I'm in LOVE with the black bean pasta. I've had it about 3 times a week since I've tried it. I've made it so many different ways and it tastes awesome with everything. And at 25g of protein a serving I don't feel bad at all about eating it all the freakin time!
....I didn't know they made soybean pasta- I don't eat soy, but if you do I'm sure it wouldn't be a bad alternative to regular pasta. I haven't tried the mung bean fettuccine I bought yet- mainly because I'm addicted to the black bean kind, but it sure looks good.

thefewsteps

I've heard of this too -- Black bean, mung bean, and soy bean spaghetti! Where can I buy it, other than netrition.com? I see amazon has 6 packs but idk if I want to spend that much on something idk if i'll like! So much iron too!