Roast Pumpkin, Avocado & Feta Black Bean Spaghetti

 

Black Bean Spaghetti never hear of it? It’s bloody delicious and very healthy and also a gluten free pasta! Its made OF  92% Black Beans and 8% water to create the perfect blend for al dente Black Bean Spaghetti every time.  

 

 

 
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We couldn’t  believe it has  25 grams of protein, 12 grams of fibre in every serving!  It’s amazing with pesto, tomato based sauces and cream based sauces pretty much everything you would throw at normal pasta. We put together our favourite below its a roast pumpkin, avocado and feta combo Sauce for the black bean spaghetti. We love it and you will as well!

 

 

 

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If your after more gluten free recipes check out  Gluten Free Chocolate Cake Mug Cake

 

Roast Pumpkin & Feta Black Bean Spaghetti
Serves 1
Deliciosu healthy and gluten free pasta option!
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. Sea salt
  2. 2 ounces black bean spaghetti
  3. 1/2 tablespoon butter
  4. 1/2 fresh lime, cut into wedges
  5. 1/4 cup fresh cilantro, plus more for garnish
  6. Garlic salt (optional)
  7. 1/4 cup of crumbled feta
  8. 2 thin slices avocado
  9. 1 plum tomato, diced
  10. 1/3 jalapeño pepper, chopped
  11. 1 cup pumpkin cubed and boiled
  12. 2 tablespoons plain 2% Greek yogurt (or sour cream)
  13. 1 tablespoon chopped green onions
  14. Hot sauce or cayenne pepper, to taste (optional)
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Instructions
  1. Cube pumpkin and roast for 35 mins at 180
  2. Add 1 pinch sea salt to 4 cups water and bring to a boil. Add pasta and reduce heat to low. Let simmer about 8 minutes or until cooked to desired.
  3. Combine roasted pumpkin, butter, 1 wedge of lime juice, cilantro, and garlic salt to taste, if desired.
  4. Drain pasta and top with feta. Add avocado, pumpkin mixture, tomatoes and jalapeno. Add 1 more squeeze lime juice and top with Greek yogurt, green onions, hot sauce, and extra cilantro, if desired.
Print
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