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Rustic Black Bean & Mushroom Whole Wheat Spaghetti

Name: Rustic Black Bean & Mushroom Whole Wheat Spaghetti
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 can black beans, rinsed and drained; 1 tablespoon olive oil; 1 teaspoon crushed dried rosemary; 2 tablespoons tomato paste; 8 ounces whole wheat spaghetti pasta; 3 cloves of garlic, finely chopped; 1/4 cup grated Parmesan cheese; 1 cup sliced shiitake mushrooms; 1/2 teaspoon dried oregano; 1 cup sliced cremini mushrooms; 2 cups fresh baby spinach, roughly chopped

Rich, hearty, and packed with robust flavors, this Rustic Black Bean & Mushroom Whole Wheat Spaghetti makes an ideal meal for those who love a healthy spin on classic Italian pasta dishes. It's a family favorite that offers convenience and tasteful elegance. Nutrient-dense black beans, an array of f...

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35 min

TOTAL TIME

676

CALORIES

$2.76

PER SERVING

Rustic Black Bean & Mushroom Whole Wheat Spaghetti

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Ingredients

11 INGREDIENTS

4 SERVINGS

1 can canned black beans

rinsed and drained

1 tbsp olive oil

1 tsp crushed dried rosemary

2 tbsp tomato paste

8 oz whole wheat spaghetti pasta

3 cloves garlic

finely chopped

1/4 cup grated parmesan cheese

1 cup shiitake mushrooms

sliced

1/2 tsp dried oregano

1 cup sliced cremini mushrooms

2 cups fresh baby spinach

roughly chopped

Directions

9 STEPS

15 min

PREP TIME

20 min

COOK TIME

35 min

TOTAL TIME

Bring a large pot of salted water to boil. Add the whole wheat spaghetti and cook as per the package instructions until al dente.

While pasta is cooking, heat olive oil in a large frying pan on medium-high heat.

Add in the sliced cremini and shiitake mushrooms, sauté until they release their moisture and begin to brown, typically around 5-7 minutes.

Then, add the finely chopped garlic and sauté for another 30 seconds until fragrant.

Stir in the black beans, tomato paste, crushed dried rosemary, and dried oregano, then reduce the heat to medium and let it simmer to heat through and combine the flavors.

Toss in the roughly chopped baby spinach and stir until just wilted.

When the pasta is ready, drain it, reserve a cup of pasta water. Add the cooked pasta to the skillet with the black bean mushroom mixture and toss to combine. Add pasta water as needed to create a sauce that coats the pasta.

Sprinkle over the grated Parmesan cheese just before serving and stir for an extra creamy touch.

Serve hot, garnishing each dish with a little more Parmesan cheese if desired.