I never intended for this to be a food blog, but with two recipes in a row…it looks like it is going to be a strong influence at least!

While I was scanning the shelves of a local health food store the other day, I ran across black bean spaghetti. What?! I love black beans and I love spaghetti! If this stuff was actually good, it would be the next best thing to healthy buttercream frosting! (A girl can dream.)

The brand I found is Explore Asian. There are two ingredients in the spaghetti…organic black beans and water.

There was a curry recipe on the back of the package, but tonight I wasn’t feeling very curry-ish. I love Latin inspired food. And I experimented. I do that a lot, sometimes it doesn’t turn out so well. This was one of the good ones!

I chopped two medium zucchinis, one small onion, 3 cloves of garlic (I really like garlic) and about 3 cups of mushrooms into large chunks. You could add just about any veggies you like.

I “sauted” the veggies in a tablespoon of coconut oil until they were tender. While they were cooking I added some dry spices.

1/2 teaspoon of cinnamon
1 tablespoon of cumin
2 tablespoons of ancho chile powder
2 teaspoons of smoked paprika
1/4 teaspoon of ground red pepper (more or less to taste)

As the veggies cooked my house smelled amazing!

I cooked about 1/4 package of the black bean spaghetti according to package directions. (General 7-8 minutes at a gentle boil type stuff.) Now, you should know the pasta is an not-so-appetizing gray color once cooked.

I drained the pasta and tossed it with the veggies.

VOILA!

I got about 4 servings out of this, depending the portion sizes you are accustomed to you could get more or less.

This black bean pasta has tremendous potential to be very versatile and I expect it will become a staple in my pantry!