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Vegetarian Black Bean Pasta

This was something I created as a teenager, back when I was a vegetarian. Now that my daughter doesn't eat meat, she asks for this dinner several times a week. —Ashlynn Azar, Beaverton, Oregon
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 9 ounces uncooked whole wheat fettuccine
  • 1 tablespoon olive oil
  • 1-3/4 cups sliced baby portobello mushrooms
  • 1 garlic clove, minced
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried oregano
  • 2 cups fresh baby spinach


  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer.
  • Stir in black beans, tomatoes, rosemary and oregano; heat through. Stir in spinach until wilted. Drain fettuccine; add to bean mixture and toss to combine.
Nutrition Facts
1-1/4 cups: 255 calories, 3g fat (0 saturated fat), 0 cholesterol, 230mg sodium, 45g carbohydrate (4g sugars, 9g fiber), 12g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1/2 fat.

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Average Rating:
  • Joleen018
    Jan 7, 2021

    Easy to make! Family loved it! Will need to add salt for flavor.

  • pattibrowning
    Oct 28, 2020

    I made this for dinner last night, we both loved it! I do agree with additional salt being needed, but other than that, it's a keepr!

  • Irene
    Oct 11, 2020

    No comment left

  • Allison
    Sep 17, 2020

    Cut larger, 3/4” slices of portabello mushrooms. Added ground flax seed with the tomatoes and beans. Really enjoyed this recipe and a break from meat!

  • Talons
    Sep 10, 2020

    This is suppose to be low sodium. Why does everyone keep saying to add salt. And adding seasoning salt. It already has 230mg of sodium in it. And another is adding chicken broth, more sodium. Wow is all I can say. The recipe is fine just the way it is. Let others add salt at the table.

  • Jy
    Feb 23, 2020

    My husband recently was diagnosed with high blood sugar, so I'm just learning. I sauted one diced onion for 3 minutes before adding the mushrooms. Cook your pasta "al dente", it takes longer for your body to digest, so the blood sugar doesn't spike. Anytime you use spinach, add a little nutmeg. I used 1 tablespoon of fresh rosemary and a healthy couple of shakes of Lawry's seasoned salt. The pasta absorbed the tomato juice so much that I added a second can of diced tomatoes. I also didn't add the entire amount of pasta that the recipe called for. I probably used 6 ounces, and that seemed like the right amount.

  • Briar
    Apr 19, 2019

    I really liked this dish. When cooking I would recommend adding salt, pepper, and a little bit more garlic and rosemary. Overall, a great recipe and I would highly recommend.

  • Megan Noel
    Apr 8, 2019

    Okay people, after reading your reviews of this recipe and making it, all I can say is: "DUH!" The reason some of you say this recipe is so bland is because it has no salt and pepper. The seasoning is great, it just needs sea salt and freshly ground pepper.

  • Danielle
    Jan 21, 2019

    Delicious. I added tomato bullion granules for extra seasoning. I also cut the oil and used chicken stock to saute.

  • Catherine
    May 27, 2018

    very light. Bland but good if you have digestive problem. healthy mal doe s not take long to make on a hot day. this is the second time I made this dish.