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Fresh Black Bean Spaghetti with Zoodles

September 18, 2014 by Shari Eckstrom 24 Comments

Fresh Black Bean Spaghetti With Zoodles #spaghetti #blackbeans #vegan #glutenfree

FRESH BLACK BEAN SPAGHETTI WITH ZOODLES

A few months ago while visiting my sister, she served the most amazing noodles made from zucchini. She spiraled them from a Paderno World Cuisine Plastic Spiral Vegetable Slicer. I had never seen one before and I was instantly enamored.  The world of vegetables was once again changing for me and I knew that this simple piece of equipment would offer some great opportunities for delicious vegan and whole food meals. As soon as I returned home I jumped right on Amazon and ordered one of these little beauties for my very own.  

When my Spiral Vegetable Slicer arrived via UPS I didn’t waste any time and started using it right away. I wasn’t too sure how Tim would take to not having pasta but to my surprise he really enjoyed the raw vegetables. 

Today’s Fresh Black Bean Spaghetti with Zoodles has developed from my more adventurous side. The recipe is gluten free, vegan and uses real food from what I have in my garden at present (except the black beans). I hope you enjoy it. 

Click the following link to purchase Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer.
(affiliate link)

 

5.0 from 1 reviews
Black Bean Spaghetti with Zoodles
 
Print
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
Serves: 6
Ingredients
  • 1 medium onion, chopped
  • 1 pkg (8 oz) sliced mushrooms
  • 4 cloves garlic, minced
  • 1 medium sweet red pepper, cut into thin strips
  • 3 cups cooked and drained black beans (or 2 15 oz cans, drained and rinsed)
  • 2 cups chopped tomatoes
  • 1 pint tomato sauce (or 2 15 oz cans)
  • 1 (2¼ oz) can sliced ripe olives, drained
  • 2 tsp fresh basil
  • ½ tsp sea salt
  • ¼ tsp pepper
  • 1 cup freshly shaved Parmesan cheese
  • 2 medium (8-10 inch) zucchini, spiraled
Instructions
  1. Add 2 tbsp oil to large saucepan over medium heat.
  2. Add onions, red pepper, garlic and mushrooms. Saute until tender.
  3. Add black beans, chopped tomatoes, tomato sauce, basil, salt and pepper.
  4. Bring to a boil, reduce heat and simmer uncovered, stirring occasionally, about 20 minutes until tomatoes have softened.
  5. Meanwhile, distribute zoodles (sprialed zucchini) onto serving plates.
  6. Spoon cooked sauce over zoodles and top with Parmesan cheese.
  7. Serve immediately.
3.2.2802

Recipe adapted from Southern Living Cookbook: Black Bean Spaghetti

Fresh Black Bean Spaghetti shared with:

The Pink Sprinkle: A Wholesome Bunch * 2 Crochet Hooks: Snickerdoodle Sunday  *Baking in Pyjamas: Sweet and Savoury Sunday  *Living Life and Learning: Bloggers Brags *New Mrs Adventures: Tasty Tuesday’s  *Memories by the Mile: Treasure Box Tuesday *April J Harris: Hearth and Soul * Lou Lou Girls *Recipes for Our Daily Bread: Wonderful Wednesday Blog Hop *The McCallum’s Shamrock Patch: PureBlogLove Link Party  *With a Blast: Freedom Fridays *Lydia’s Flexitarian Kitchen: Real Food Fridays *Yum Eating: The Yuck Stops Here

 

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Filed Under: Entrees, Gluten Free, vegetarian Tagged With: black beans, Real Food, spaghetti sauce, vegan, whole food, zucchini

« 15 Ways to Keep Food Fresh
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Comments

  1. Heidy L. McCallum@ The McCallum's Shamrock Patch says

    October 2, 2014 at 16:05

    Thank you for joining us last Thursday night for #PureBlogLove Link Party on http://www.themccallumsshamrockpatch.com , we hope you will join us tonight or this weekend for week 4 (Thursdays @8pm- Sundays at midnight) Loved your blog post and look forward to seeing you again this weeeknd!
    Heidy

    Reply
    • Shari Eckstrom says

      October 2, 2014 at 19:07

      Thanks Heidy. I’ll be sure to stop by.

      Reply
  2. Laura@Baking in Pyjamas says

    September 30, 2014 at 12:24

    This looks like a great meal. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

    Reply
    • Shari Eckstrom says

      September 30, 2014 at 17:15

      Thanks. You do the same!

      Reply
  3. Lou Lou Girls says

    September 29, 2014 at 13:22

    You always make the most amazing things! Pinned. Lou Lou Girls
    Lou Lou Girls recently posted…Spinach Artichoke DipMy Profile

    Reply
    • Shari Eckstrom says

      September 29, 2014 at 13:29

      Thank you! 🙂 🙂 🙂

      Reply
  4. Nicole says

    September 26, 2014 at 11:46

    I’ve seen so many people making dishes with these zoodles lately. It seems like an easy solution to eliminating carbs but I haven’t tried it yet. Thanks for sharing on #yuckstopshere link up. Please come share again with us next week.
    Nicole recently posted…The Yuck Stops Here Link Party {Week 26}My Profile

    Reply
    • Shari Eckstrom says

      September 26, 2014 at 16:36

      I had them for the first time this year and was surprised at how great they tasted. Even my husband has become a fan and he is usually a meat and potatoes kinda guy.

      Reply
  5. Stephanie says

    September 26, 2014 at 10:08

    Cannot wait to try this!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

    Reply
    • Shari Eckstrom says

      September 26, 2014 at 16:38

      Thanks Stephanie. I appreciate you stopping by. Have a great weekend!

      Reply
  6. Monique says

    September 26, 2014 at 08:37

    How creative! Thanks for linking up at the Bloggers Brags Pinterest Party.
    Monique recently posted…Make your Own Felt PizzaMy Profile

    Reply
    • Shari Eckstrom says

      September 26, 2014 at 16:41

      Thanks Monique. Have a great weekend!

      Reply
  7. Healing Tomato says

    September 22, 2014 at 23:42

    Wow! What a clever idea. I am getting the hang of zoodles now and this is going to be very interesting recipe to make.
    Healing Tomato recently posted…Stuffed ShellsMy Profile

    Reply
    • Shari Eckstrom says

      September 25, 2014 at 14:11

      I loved the combination of zucchini, black beans and olives. The textures and tastes were great.

      Reply
  8. Jessica @ConveyAwareness says

    September 18, 2014 at 23:08

    YUM! This is a great recipe you have here. Lots of veggies! Pinned.
    Jessica @ConveyAwareness recently posted…{Chicken 3+ Ways!} No matter how you slice it!My Profile

    Reply
    • Shari Eckstrom says

      September 20, 2014 at 12:32

      Thanks Jessica. It was delicious. I loved the fresh garden taste.

      Reply
  9. Winnie says

    September 18, 2014 at 14:56

    YUMMY !!
    I can almost smell it
    Looks colorful and so tempting 🙂
    I’d looooove to eat it 🙂
    Winnie recently posted…רולדת דבש וסילאן במילוי גבינה לימונית-דיבשיתMy Profile

    Reply
    • Shari Eckstrom says

      September 20, 2014 at 12:42

      Thanks Winnie 🙂

      Reply
  10. Carrie Groneman says

    September 18, 2014 at 11:23

    This was actually a gift to myself months ago and I”ve been so stinkin’ busy I haven’t even cracked the box – very frustrated at that. I hope to get it out soon. Your dish looks amazing! Carrie, A Mother’s Shadow

    Reply
    • Shari Eckstrom says

      September 20, 2014 at 12:44

      I love mine. You should pull yours out of the box!Thanks for coming by Carrie. Always a pleasure.

      Reply
  11. Diane Roark says

    September 18, 2014 at 08:24

    Shari,

    We have been eating a lot of Zucchini Spaghetti lately too. I got a Mandolin this summer. Anyway, it is awesome. Even my picky teenage meat and tators boy loves it.

    The Black Bean Spaghetti sounds really delicious on the zucchini. YUM!

    Blessings,
    Diane Roark

    Reply
    • Shari Eckstrom says

      September 20, 2014 at 12:44

      Thanks Diane. I was surprised my husband enjoyed them too!

      Reply
  12. Janine Huldie says

    September 18, 2014 at 05:07

    Wow, this looks so good and seriously as a pasta and Mexican lover so want to try. I definitely have this one on my list now and thank you so much Shari for sharing 🙂
    Janine Huldie recently posted…An Organized Fall Wonderful Wednesday Blog HopMy Profile

    Reply
    • Shari Eckstrom says

      September 18, 2014 at 07:55

      Thanks Janine. We had friends over for dinner when we made this dish and it disappeared quickly. I didn’t even miss the meat. Yummy!

      Reply

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It has long been a passion of mine to live off the grid and develop a greater level of sustainability. Life and circumstances have not always cooperated with my passions. Sometimes my desires come face to face with reality. I am learning to live within that happy middle ground, finding …A sane approach to sustainability. Read More…

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