Fettuccine with Black Bean Sauce

image courtesy of T*ste of Home website

Looking for a super easy pasta dish that looks impressive?

Now that we only eat dinner that includes chicken or bison a couple nights a week, I'm cooking more meatless or plant-based meals. I have tweaked some old recipes to make them more plant-based.  Here's one of our family's favorites:

FETTUCCINE WITH BLACK BEAN SAUCE

6-12 oz of uncooked fettuccine

1 small green pepper, chopped

1 small sweet onion, chopped

1 Tbl extra virgin olive oil or coconut oil

1 large jar of garden-style pasta sauce

(we like the Hannaford brand)

1 c. low-sodium black beans, rinsed and drained

2 Tbl finely chopped fresh basil 

or 2 tsp dried basil

1 tsp of dried oregano

1/2 tsp fennel seed

1/4 tsp garlic salt

1 c. fresh parmesan cheese (shredded)

additional fresh basil, if desired, as garnish

• Cook fettuccine according to package directions.
• Meanwhile, in a saucepan, saute the green pepper and onion in the oil until they're tender.  Cook on medium; it will take about 5-6 minutes.
• Stir in the pasta sauce, black beans and seasonings.
• Bring to a boil.  Reduce heat; simmer, uncovered for about 5 minutes.
• Meanwhile, drain the fettuccine.  Top with the sauce and sprinkle with the parmesan cheese (you can also use mozzarella cheese or a dairy-free shredded cheese).
• If desired, garnish with extra fresh basil leaves.

MENU IDEA:  The Fettuccine with Black Bean Sauce

                                 Spinach Salad (fresh baby spinach, walnuts, shredded carrot, sliced baby cucumbers and topped with a light Italian dressing)

To add a bread option:  bake a loaf of Garlic bread while the main dish is being prepared.  We like the Pepperidge Farm original garlic bread or Multi-Grain rolls.

ENJOY!!

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