Recipe from Eating Well Magazine | Serves: 4 | Time: ~10 min.
Ingredients
1 tbsp EVO
2 cups chopped #mushrooms
1 large red #bellpepper, diced
1/2 cup #walnuts, chopped
2 cups marinara sauce
8 oz pasta of choice (I tried black bean pasta by Explore Cuisine!)
Instructions
Heat oil in a large saucepan over medium-high heat. Add bell pepper and mushrooms. Cook, stirring, until softened, about 4 minutes.
Add walnuts, and cook another minute.
Add marinara and cook until hot, about two minutes.
Serve warm over pasta of choice.
A Note about Black Bean Spaghetti
Here's how it stacks up against traditional spaghetti per serving.
Calories
Traditional spaghetti: 200, but only 10 for fat
Let's call that a draw.
Total Fat
Black bean spaghetti: 3g, .5g saturated fat
Traditional spaghetti: 1g, 0 saturated fat
Advantage traditional spaghetti.
Cholesterol
Black bean spaghetti: 0
Traditional spaghetti: 0
Draw.
Sodium
Black bean spaghetti: 0
Traditional spaghetti: 0
Draw.
Potassium
Black bean spaghetti: 1098 mg
Traditional spaghetti: 0
This can be very bad for people with specific types of kidney disease. This is not an issue for me, though, so I'm saying advantage black bean.
Carbs
Black bean spaghetti: 19g, 11g of dietary fibers
Traditional spaghetti: 42g, 2g of dietary fibers
HUGE advantage black bean.
Protein
Black bean spaghetti: 25g
Traditional spaghetti: 7g
I have to avoid protein, but specifically meat protein, so this is great for me. HUGE advantage black bean.
I'll be sticking with black bean :)