Black Bean Spaghetti with Vegetables

Black Bean Spaghetti with Vegetables

Serves two.

Why I love black bean spaghetti:

  • It only takes only 4 minutes to cook

  • It is high in fibre

  • Only 245 KJ (59 Kcal) per serving, whereas normal spaghetti is 1530KJ per serve. 

  • It adds a great flavour to the dish



  • 100 grams of black bean spaghetti (I used Slendier Black Bean Organic Fettuccine)1 tbs of olive oil

  • 1/2 a brown onion, diced

  • 1 zucchini, sliced

  • 1/2 a red capsicum, diced

  • 1 small eggplant, diced

  • 4 mushrooms, sliced

  • 2 cloves of garlic, crushed

  • 400g of pasta sauce, I used Mutti Grilled Vegetables

  • Salt & pepper to season

  • Cheese or nutritional yeast flakes to serve if vegan



    1. Heat oil in a large frying pan over medium-high heat. Add onion and garlic, cook for 3 minutes or until lightly golden and soft.

    2. Add zucchini, capsicum, eggplant and mushroom to the frying pan. Cook on medium-high heat until vegetables are soft and cooked through. 

    3. Meanwhile, cook the black bean spaghetti as per packet instructions.

    4. Lower the heat of the pan and stir through pasta sauce. Simmer on low.

    5. Once the spaghetti is cooked, drain excess liquid and add it to the frying pan of sauce. Stir to coat the spaghetti with the sauce.

    6. Top with cheese or nutritional yeast flakes.