Black Bean Pasta (Gluten-free)

This black bean pasta is an easy lunch or dinner recipe! Spirals are tossed with black beans, veggies, and a whole lotta flavor.

Ingredients

• 12 oz package brown rice pasta spirals

• 3 cups veggie broth or water

• 1 Tbsp avocado or olive oil

• 1 can black beans, drained and rinsed

• 3 bell peppers, chopped

• 5 tomatoes, chopped

• 1 tsp smoked paprika

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp ground coriander

• 1 tsp cumin

• 1 tsp Celtic sea salt

• pinch of cayenne pepper

Instructions

1. Cook pasta until al dente according to package instructions.

2. Heat oil over medium heat. Add bell peppers and tomatoes and cook gently for 4-6 minutes, stirring often.

3. Add all seasonings and cook for another couple of minutes.

4. Add beans, stir and cook for a minute to heat beans.

5. Add pasta into the black bean sauce and toss well over medium heat for about a minute.

6. Serve with a drizzle of oil.

Yield: 4 servings.

Vegan Sun-dried Tomato Pesto Pasta (Gluten-free)

The sweet and sour flavor of sundried tomatoes combined with fragrant basil makes the most perfect pesto! This vegan sun-dried tomato pesto pasta recipe is gluten-free and oh-so-easy to whip up!

Ingredients

• 12 oz brown rice pasta spirals

• 2 cups sun-dried tomatoes in oil

• 1/3 cup extra virgin olive oil (as needed)

• big handful of fresh basil leaves

• 1 lemon, juiced

• 5 garlic cloves

• 3 Tbsp nutritional yeast

• 1/2 tsp Celtic sea salt

Instructions

1. Cook pasta according to package instructions.

2. Blend remaining ingredients until combined but still a little chunky.

3. Mix the sun-dried tomato pesto with the cooked and cooled pasta. Serve hot or cold!

Yield: 4 servings.