Black Bean Spaghetti with Garlicky Diced Tomato Sauce
Quick, simple garlicky tomato sauce with bursts of diced tomato and fresh basil tossed with protein packed, gluten free black bean spaghetti. Get a delicious, plant-based meal on the table in 20 minutes!
Servings 4 to 6 servings
Calories 336kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves sliced thin on a mandolin
- 1 shallot halved and sliced in half moons
- 1 cup white wine
- 2 cans diced tomatoes with sauce
- 1 teaspoon kosher salt
- ¼ teaspoon red pepper flake
- ½ cup fresh cut basil
- 8- ounce package black bean spaghetti
Instructions
- Set water to bowl in a large sauce pot. Once water comes to a rapid bowl, add pasta and cook 7 to 8 minutes until al dente.¹
- Using a mandolin, or carefully with a knife, slice garlic cloves thinly.
- Heat olive oil in a sauté pan over medium high heat, add garlic and sauté 1 to 2 minutes until slightly translucent. Add shallots to the pan and cook an additional 2 minutes, stirring frequently so the garlic doesn't burn.
- Carefully pour white wine into the pan. Add canned diced tomatoes with sauce, salt, red pepper, and fresh basil to the pan. Let simmer for 5 minutes on high until reduced.
- Drain pasta well and sauté pasta with the sauce.
Notes
¹If pasta is done before the sauce is complete, drain and let sit in the colander. Run hot water over the spaghetti before adding to the sauce.
Nutrition
Calories: 336kcal | Carbohydrates: 31g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Sodium: 614mg | Potassium: 1573mg | Fiber: 13g | Sugar: 9g | Vitamin A: 436IU | Vitamin C: 21mg | Calcium: 203mg | Iron: 7mg