A photo of a creamy black bean and pasta skillet dish, served inside of a medium-sized bowl. The dish is topped with three slices of avocado.

Creamy Black Bean & Pasta Skillet

This creamy black bean & pasta skillet is the perfect dish you are looking to make whenever you are feeling too lazy to cook!

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Lazy Days

Folks, maybe it’s because I have been staying indoors so often, but I have something to tell you: I have been feeling incredibly lazy. Honestly? As much as I love cooking, I have not had much creative energy to barnstorm new meal ideas. Am I the only one who goes through this struggle?? I can’t be.

But alas, I had to come up with some meals to cook this weekend. Surely my husband could cook. But most of the time, due to our different work schedules, I take on this task. Either way, if no one cooks, no one eats. And we can’t have that.

Hmmm…

The other day, as I was looking through my pantry and fridge, weighing the limited variety of shelf-stable products and decaying produce, some pasta, back beans, and my wok, an idea come to me: Why not do a one-pot meal? So I figured, why not?

Carby goodness!

I pulled out my rotini pasta, black beans, tomatoes, and onions, and immediately began dicing my tomatoes, onions, and kale. Before I knew it, I whipped out my store-bought taco seasoning, and added it to the mix, along with the pasta and back beans, and voila! And you know what? This creamy improvisational black bean pasta skillet has been one of the most delicious meals that I have cooked in a while. Not only do the black beans give a level of richness and plant-based protein to this dish, but my impulsive decision to incorporate some coconut milk into this dish really brought this meal to a decadent creamy level. All of the ingredients and spices and flavors married beautifully. Moreover, even my very picky husband was a fan of this dish!

Did I mention that this dish is also vegan? If I haven’t, now you know!

And folks, this pasta skillet dish is not only delicious, but is super simple, contains basic pantry items, and can be ready in less than 20 minutes!

(Also, feel free to substitute the veggies in this dish for whatever else you may have!)

Now…let’s move onto the recipe!

Creamy black bean & pasta skillet: A medium bowl filled with rotini pasta, black beans, spinach, tomato sauce and coconut milk.

Creamy Black Bean & Pasta Skillet

This creamy black bean & pasta skillet is the perfect dish you are looking to make whenever you are feeling too lazy to cook!
Prep Time5 mins
Cook Time20 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: pasta, vegan, vegetarian
Servings: 4 Servings
Calories: 671kcal

Equipment

  • Large skillet or Wok

Ingredients

  • 16 oz. Rotini pasta
  • 15.5 oz. Black beans
  • 4 oz. Full-fat coconut milk
  • 1 Medium Onion
  • 1 Cup Fresh Kale or spinach
  • 1 Medium Tomato
  • 1 Bell Pepper
  • 6 oz. Low-sodium tomato paste
  • 4 Garlic cloves, finely minced
  • Cups Water
  • 2 Tbsp. Cooking oil

(2 tbsp.) Taco seasoning made with:

  • ½ tsp. Red chili powder
  • 1 tsp. Cumin
  • 1 tsp. Smoked paprika
  • ¾ tsp. Salt
  • 1 tsp. Black pepper
  • ¼ tsp. Allspice

Instructions

  • Finely dice all of the veggies (tomato, kale, pepper &onion) until they are about 1 inch cubes. Set aside.
  • Heat up a wok or large skillet/ pot with cooking oil and heat tomedium-high. Gradually add in the veggies & garlic, and sauté for about 6-7minutes or until the onions and tomatoes have begun to sweat. Make sure tocover for the first three minutes.
  •  Once veggies are sweating, add the taco seasoning, water, tomatopaste, into the existing pot with the veggies. Then, increase the heat to highand allow to heat until the water mixture begins to rapidly boil.
  • Once the water begins boiling, reduced the heat back tomedium-high and add the pasta and boil for 10 min or until the water hasevaporated and created a thick sauce.
  • Add drained black beans and coconut milk and stir until mixturethickens and is creamy.
  • Enjoy!

Video

Nutrition Information per serving:

671 calories/ 17.6 grams protein/ 16.7 grams fat/ 118.4 grams carbohydrates/ 22.9 grams of fiber

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A closeup of creamy butternut squash rotini served in a bowl

Creamy Butternut Squash Rotini

This roasted butternut squash rotini pasta dish is warm, creamy, delicious, and oh-so-nice! If you’re looking for a yummy vegan pasta dish, here ya go! 🙂

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In case any of you weren’t aware…I love food. All types! But I’ve got to admit, nothing makes me happier than a warm serving of comfort food.

Here in Central Florida, we have been experiencing a “Winter” all weekend, with temperatures dipping down to the ‘40s (Fahrenheit)! Yes northerners, laugh all you want. But don’t come complaining to me, once you decide to move down here, and then eventually complain about our frigid 40 degree weather!!!

As many of you know, my husband and I try to eat as locally and seasonally as we can. Luckily, we have had some great produce shares from Steed Farm, our local Community-Supported Agricultural system (also known as CSAs). Among this week’s most recent share of seasonal goodies, we received a very large, 5 pound choctaw squash. Now-I know what you’re thinking. The recipe that I’m about to provide is for butternut squash, yet I used a different variety. Choctaws taste almost exactly like butternut squashes, and are very close cousins. If you do not have access to butternut squash in your area, please feel free to opt for choctaw-vice/versa. Trust me when I say that once I saw that beautiful squash, my taste buds became very happy.

Pieces of chopped butternut squash

After trying to figure out how I was going to prepare this lovely fruit, an ‘A-ha!’ moment came: Why not transform this into a delicious comfort pasta dish? And so I did.

Folks, I would like to present you with this creamy butternut squash rotini recipe. This dish specifically calls for rotini pasta, as it holds its shape and does nicely with absorbing the creamy butternut puree.  While you can technically opt for whatever type of pasta you’d like, I went for pasta enriched with protein. Because the squash (and garlic!) are roasted, this recipe takes slightly over an hour to prepare. But please trust me, it’s well worth your time. While the squash and garlic are roasting, you can even do other things, such as yoga, walking, reading, or catching up on Netflix 😉 -You do you! The moment your fork digs into the rotini which later lands onto the tip of your tongue, your taste buds will feel like you gave them one of the creamiest and most delicious bites of comfort food heaven, ever.

Chunks of roasted butternut squash with the skin

Did I also mention that this specific recipe is vegan and dairy-free? Well, in case I haven’t, now you know!

I can practically hear your stomach grumbling form here…so let’s move onto the recipe, shall we??

Creamy Butternut Squash Rotini

This roasted creamy butternut squash rotini pasta dish is warm, creamy, garlicky, delicious, and oh-so-nice! 
Prep Time10 mins
Cook Time1 hr
Course: Main Course, Side Dish
Cuisine: American, Italian
Keyword: pasta, vegan, vegetarian
Servings: 5 Servings
Calories: 416kcal

Ingredients

  • 1 medium butternut squash
  • 1 bulb garlic
  • ½ cup unsweetened almond milk
  • 3 tbsp. extra virgin olive oil
  • 1 tsp. salt
  • 1 tsp. cracked black pepper
  • 1 tsp. smoked paprika
  • 3 tsp. yellow mustard
  • 14 oz. rotini pasta

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Whileoven is preheating, carefully cut the squash in half, remove the seeded coreand then cut each of the half pieces, until the squash has been cut into largequarters. Take 1 tbsp. extra-virgin olive oil, to lightly grease the bottom ofa large sheet.
  • Take the remaining 2 tbsp. of olive oil andgently lather each quarter and place into the tray, skin side up. Place thegarlic bulb into the same tray. Allow to bake for 50-60 minutes, until the skinof each piece can be gently pierced with a fork. Allow to cool down for about 5 minutes.
  • During the last 10 minutes of roasting time,begin to boil a large pot of water. Once water is at a rolling boiling point,lower heat to medium-high, place pasta into water, and allow to cook for 7-9minutes until al-dente. Drain, and then place back into lot, with a cover. Setaside.
  • Once squash has cooled down, gently scoopsoftened squash and garlic, and place into a large food processor. Gently addin the almond milk, salt, pepper, and remaining spices. Puree the mixture for1-2 minutes until the blend has turned into a thick liquid consistency.
  • Once the puree has been created, gently mix intothe pasta until well-combined.
  • (Optional) Add in fresh spinach leaves.
  • Enjoy!

Nutritional Information per serving:

416 calories/ 7.4 grams protein/ 10.5 grams fat/ 76.7 grams carbohydrates/ 11 grams of fiber

*Substitute for any other milk of your choice

**Feel free to rinse, season, lightly oil and bake the seeds at 350 F for about 10-15 minutes, or until crispy!

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