Black Bean Pasta with Tomato Veggie Sauce

July 8, 2016
Just when we were about to give up on allergy friendly pasta.
Corn Free
Dairy Free
Gluten Free
Nut Free
Soy Free
See I said I would do an egg free meal this week. Actually this one is completely vegan. YAY! I just realized this is our first pasta dish! I had almost given up on pasta, not zucchini noodles, but actual comfort food-cooked know what I mean. Every time I picked up a box it usually had something else added in it that we couldn't eat. Then one day I was catching up on some of my favorite blogs and I ran across these black bean noodles on A Beautiful Mess (love them!) I usually can't eat their recipes, but they can still be really inspiring. They had made their black bean noodles in a southwestern baked mac n' cheese, I know sounds delicious, but also loaded with diary and corn. Even just with a simple tomato sauce these noodles are still good. I wouldn't say they are like eating regular gluten pasta, even though it's mild you can taste the black bean, but they're still a great substitute. Just make sure not to overcook. I'm excited to experiment more with these noodles though, maybe in baked dish or try and make some sort of nacho-y cheese sauce? Not sure what the future holds for us and these noodles. Funniest thing, we've been paleo for about 2 years now, obviously we aren't always super strict since black beans aren't exactly paleo. SO, when I made these noodles my husband and I were SO excited....finally! A noodle! My kids however, could care less. They actually wouldn't eat it! I can get my 4yr old and 2 yr old to eat kale chips, tomatoes, salmon and even liver, but not noodles (they liked the sauce!). ha! I wonder if this means they're either really healthy or just really bad taste testers for me!! I'm cool with it though and my husband and I enjoy having a safe comfort food in our arsenal.


  • 1 box of Tolerant’s black bean noodles (they were A LOT cheaper at whole foods, but at least you know what to look for)
  • 12 roma tomatoes, chopped 
  • 1 bunch asparagus, chopped
  • 1 yellow onion, chopped
  • 1 1/2 cups sliced mushrooms
  • 3 large garlic cloves, minced
  • 2-4 tablespoons oil/fat of choice
  • 1 teaspoon basil
  • Sea salt/pepper to taste


  • Start preparing the pasta according to the box’s directions
  • Melt oil/fat over medium heat in a large pot on the stove top 
  • Add asparagus, onions and mushrooms, sauté until soft, about 15 minutes
  • Add tomatoes, garlic, basil and salt/pepper sauté another 10 minutes or until the tomatoes start turning into the sauce
  • Turn the heat down to low, let simmer covered, stirring occasionally for another 10-15 minutes
  • Serve warm (Seriously these noodles do not taste good cold.)

If you want to check out A Beautiful Mess’s recipe with black bean pasta, here it is. Or if you want to just check out some of their awesome DIY projects!


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