Gluten Free Black Bean Pasta with Tomatillo Sauce

My kids would eat pasta most days of the week if given the opportunity. Given the simplicity of the dish, it is the meal I resort to when I’m short on time (or ingredients). A simple homemade tomato sauce and a protein complete the meal. And while this really is my kids’ favorite dinner dish, I often find the need to change up the pasta recipe to break up the monotony. If you are unable to tolerate gluten or are looking to limit your carbohydrate intake, you will love this easy Black Bean Pasta with Tomatillo Sauce.

Black Bean Pasta

Whether you are vegetarian and looking to increase the protein in your diet, limiting your carb intake, or intolerant of gluten, black bean pasta is rich in nutrients. Each serving contributes a significant amount of protein (15-22 grams), fiber (6-8 grams), calcium and other vitamins/minerals.

Black Bean Pasta With Tomatillo Sauce

In this recipe, black bean pasta is paired with tomatillos for a zesty, lemony flavor. Avocado help make the dish creamy.

Black Bean Pasta with Tomatillo Sauce

Ingredients

1 tbsp olive oil
1 cup white onion chopped
2 cups vegetable broth
3 cups tomatillos husks removed, washed and chopped (approximately 12)
1/2 cup green bell pepper chopped
1 jalapeño pepper minced
1/2 tsp salt
1 large avocado peeled, pitted and chopped
1/2 cup fresh cilantro chopped
1 tbsp garlic minced
12 ounces black bean pasta spaghetti shape

Instructions

In a large pot, heat oil. Saute onion in oil until it's translucent and tender, about 5 minutes.
Add the broth, tomatillos, bell pepper, jalapeño and salt. Bring to a boil then cook on high for 10 minutes, or until vegetable soften, tomatillos have turned olive green and the sauce starts to thicken.
Remove from heat and add avocado, cilantro and garlic. Using an immersion blender or blender, blend the sauce mixture to desired texture (TIP: It's ideal to leave some texture, similar to a chunky marinara sauce).
While the sauce is cooking, in a separate pot, cook black bean pasta according to package directions.
Serve sauce over noodles. If desired, top with crumbled queso fresco.

Author
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Caryn Bailey

Caryn is a NICU nurse by day, blogger by night and mom 24/7. She savors the warm Southern California sun and loves to travel, shopping, baking, reading and frequenting her local tea room. Caryn created the column Lavishly Green for Peekaboo Picks Magazine to share her best tips for going green in style, she is the Former editor for Family Review Network, former OC Family Magazine online contributor, former Orange County Moms Blog contributor, former Evenflo Savvy Parent contributor, former member of the Totsy Advisory Board and former freelance writer for CBS Los Angeles.