I recently came across black bean spaghetti so I wanted to give my go-to spaghetti sauce recipe a whirl with this type of pasta. Black bean spaghetti is gluten free, vegan and I like to buy the organic version. It is also high protein and high fibre!! It is made from black beans and water so it’s perfect if you are following a plant based diet or if you are gluten free and miss those spaghetti days!

I added halloumi to my dish but if you are vegan it is just as tasty without!

You will need:

200g Black bean spaghetti

1 spring onion, sliced finely

3 sprigs of thyme, de-stalked

2 x garlic cloves, sliced finely

1- x cherry tomatoes chopped in half

zest of 1/2 a lemon

100g halloumi, cut into small cubes

rocket to serve

juice of 1/2 a lemon

olive oil

salt and pepper

Method:

• Bring a medium pan of water to the boil.
• Add in the spaghetti and reduce the heat to a simmer
• Place a medium frying pan on a medium heat with some olive oil
• Add in half of the spring onion, the thyme, garlic, zest and cherry tomatoes to the pan.
• Keep on moving the pan to ensure the ingredients don’t catch, place to one side in another dish
• Add in the halloumi to the hot pan with some oil and brown slightly
• Place the tomato mixture back into the pan
• Once cooked, drain the spaghetti and return to pan.
• Add in the tomato mixture with the lemon juice
• Stir in the rocket
• Serve into bowls
• Season to taste
• Enjoy x x

Notes:

• This sauce is delicious with wheat pasta as well.