Have you noticed how they make pasta out of practically everything these days?  I like that the pastas that I used to search for tirelessly, and pay a fortune for several years ago, are now readily available at pretty much every grocery store (and much cheaper too!).  My husband and I really enjoy the black bean spaghetti pastas that are made by Explore Cuisine.  They are made of organic black beans and water.  That’s it, folks.  These are packed with protein and an extremely easy way to get the whole family to eat more healthy beans!  My favorite part is that they cook in about 6-8 minutes and you can eat them hot or cold, plain or with sauce.  These black bean noodles also ‘keep well’ in the refrigerator for a few days, so they make great leftovers. 

In this recipe, I added a bunch of pretty vegetables to make it a satisfying and nutrient dense meal.  Shredded purple cabbage, shredded carrots, Supergreens, and broccoli.  If you want to change some of the veggies, go for it.  I liked this blend of vegetables because of the flavors and colors.  Eating a rainbow is so much more fun than eating bland and boring colored foods! 

For those of you with kiddos, this pasta is often a hit.  I have used it in feeding therapy at work as a cold or warm noodle.  It is a great way to get more protein and fiber in a child’s diet.  They are fun to pick up with little fingers and the texture is appealing to them.  With the mild flavor, they would not think ‘bean’ when eating them either.  They can be made into shapes, letters of the alphabet, and make a funny mustache!  Enjoy…

[yumprint-recipe id=’66’]

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