Just a quick and easy lunch. Black bean pasta is a favorite of mine to change up the regular spagetti-game, making it a bit more healthier and it fills you up for a longer time. Here in Sweden both Risenta and A la Eko makes relly good ones but I know it can be found in Asian-stores as well. If you can’t find it regular pasta or whole grain-pasta works just fine.Ingredients
100 g of button mushrooms
1 clove garlic
1/2 green chili
1/2 yellow onion
1 handfull of mache salad
5 tbsp heavy cream
1/2 cube veg stock
(1 portion) 80 g black bean pasta (or substitues)


How to make it
Slice the mushrooms and the onion and finely chop the garlic and chili, add them into a pan with some butter to start softening them. At the same time start cooking your pasta. When the mushrooms and onion got some color, add in the cream and vegetable stock cube. Let it reduce and when the pasta is al dente, drain it and put it into the mushroom sauce. Let it cook together for a minute or so. Turn off the heat and toss in the mache salad, just warming it trough without cooking it. Plate up and enjoy.

7 Comments Add yours

  1. This pasta looks so good! I haven’t tried black bean pasta yet but it seems to be about time πŸ™‚


    1. Oh its amazing! I can’t eat regular pasta without some serious stomach-pain so this have saved me a lot of trouble πŸ™‚


  2. Jam says:

    This looks delicious and surprisingly light! I’ve never heard of black bean pasta before! πŸ™‚


    1. Oh, it’s really good and looks great on the plate as well πŸ™‚

      Liked by 1 person

  3. Sabrina says:

    This pasta looks wonderful!


    1. Thank you, have a lovely weekend!


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