Black Bean Spaghetti with Vegan Ricotta

This easy black bean spaghetti recipe is satisfying, tasty, and filling. It is an easy, healthy dinner that can be on the table in under 30 minutes! Gluten-Free, Dairy-Free & Vegan.

Pefect for busy weeknights this plant-based dinner is healthy comfort food that can be put on the dinner table quickly. The kids will love it too!

Key Ingredients

This easy spaghetti dinner contains only a few simple fresh ingredients with a Mediterranean flair.

Spinach, basil, tomatoes, olives, and walnuts make a delicious combination with the spaghetti and the creamy dairy-free ricotta brings this meal together nicely.

• Black bean spaghetti - I have used organic black bean spaghetti made from organic black bean flour. There is something about this spaghetti that is so satisfying. It is high in protein and fibre, so you will stay full after eating this!
• Baby spinach leaves - I prefer to use baby spinach, in my opinion it tastes better fresh but normal spinach leaves could be used or rocket/arugula leaves.
• Tomatoes - Fresh cherry tomatoes work the best, but any tomatoes will work.
• Walnuts - Taste best lightly toasted, pinenuts, pumpkin or sunflower seeds would also work well.
• Dairy-Free/Vegan Ricotta - If making dairy-free ricotta seems like too much work I urge you to give it a go, it only takes 5 minutes! The creamy ricotta is the perfect addition to the spaghetti. Alternatively you can of course use standard store bought ricotta or feta cheese.
• Olives - Pitted kalamata olives work well with the other flavours, but you can easily replace with another type.
• Basil - Freshly torn basil is my favourite herb to use in this spaghetti. Parsley or oregano could also be used.

Additional Recipe Notes

• This black bean spaghetti is more filling than your standard spaghetti due to the protein content, it contains approx 22 grams of protein per serve.
• This recipe will serve 4-6 people,the nutritional calculations are approximate only and are based on a serving of 4 people.

Other Vegan recipes:

• Full of fresh, healthy ingredients this Mediterranean Chickpea Salad is perfect for a potluck, side or easy lunch.
• Using eggplant as its base with dollops of cashew cream this Vegan Eggplant Bruschetta makes a delicious starter or main with a side.
• Dairy-Free and Gluten-Free this Vegan Raspberry Cheesecake makes a delicious fruity dessert.
• Easy dairy-free risotto with Tomatoes, Zucchini and Basil makes a healthy Vegan and Vegetarian dinner for the whole family.

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If you make this black bean spaghetti recipe, I’d love for you to give it a star rating ★ below and let please let me know how you get on! You can also tag me #lovefoodnourish on Instagram – I love seeing your creations!

Have a lovely week!

Hope

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Black Bean Spaghetti Recipe with Vegan Ricotta

Yield: Serves 4-6 people

Prep Time: 10 minutes

Cook Time: 8 minutes

Additional Time: 5 minutes

Total Time: 23 minutes

This delicious black bean spaghetti makes a quick and easy plant-based meal that the whole family can enjoy. Gluten-Free, Dairy-Free, Vegan.

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Ingredients

• 200gm/ 7oz black bean spaghetti, organic
• 2 cups of baby spinach leaves
• 1 cup cherry tomatoes, halved and quartered
• 1 cup basil leaves or roughly 1 large handful.
• ½ cup walnuts
• 2 Tbs black olives, pitted and sliced
• 1 teaspoon olive oil
• ¾ cup dairy free/vegan ricotta
• salt and pepper to taste

Instructions

1. In a large saucepan bring 8 cups (2 litres) of water to a boil.
2. Add the black bean spaghetti, reduce heat and simmer for 4-6 minutes - or follow directions on the packet.
3. Rinse the spaghetti, drain and set aside.
4. Bring a small frying pan to a medium heat, add olive oil then the walnuts to the pan. Gently cook until walnuts are brown for 1-2 minutes. Remove and set aside.
5. In a large bowl add the black bean spaghetti, roughly torn spinach and basil leaves, tomatoes and toss.
6. Add the tossed spaghetti into separate bowls for serving if desired and add a dollop of tofu ricotta, a sprinkle of walnuts and olives. Stir the ricotta through the pasta and serve. Add salt and pepper if desired.

Notes

• The 10 minutes of prep time includes 5 minutes for making the tofu ricotta.
• You can use standard store bought ricotta or feta cheese if dairy-free ricotta is not your thing! This will reduce the prep time to 5 minutes.
• This black bean spaghetti is more filling than your standard spaghetti due to the protein content, it contains approx 22 grams of protein per serve.
• This recipe will serve 4-6 people,the nutritional calculations are approximate only and are based on a serving of 4 people.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 474Total Fat 29gSaturated Fat 4.7gTrans Fat 0gUnsaturated Fat 23.6gSodium 443mgCarbohydrates 32gNet Carbohydrates 21gFiber 11.4gSugar 3.4gProtein 22g