Robb’s sister, Heather, recently gifted us with some black bean pasta. It’s a terrific gluten-free, high-protein option for pasta lovers. The box that it came in had a yummy sounding recipe, which we used as inspiration for this week’s recipe. Of course, I couldn’t leave well enough alone and took creative liberties with their recipe (adding carrots, spinach, peanuts, lemon juice, etc.), but we were very happy with the results. Rumour has it that this pasta can be purchased at Costco, so something to look forward to when Costco opens in Orillia later in 2017.

Black Bean Pasta

200 grams black bean pasta
2 cups shredded carrot
1 sliced onion – approx 1 1/2 cups
1 red pepper – sliced
1 yellow pepper – sliced
1 green pepper – sliced
4 tablespoons chopped fresh cilantro – divided
4 cups spinach
2 cloves garlic – minced
1 can full fat coconut milk
1 tablespoon red curry paste
1 tablespoon fresh grated ginger
1 tablespoon maple syrup
1 tablespoon lemon juice (lime would be better, but we didn’t have any)
1/2 teaspoon salt
2 tablespoons chopped peanuts
1 tablespoon coconut oil

Pasta
Cook according to directions.

Sauce
Bring coconut milk, 2 tablespoons fresh cilantro, salt, ginger and maple syrup to a gentle boil. Set aside.

Veggies
Melt coconut oil. Add onions and sauté until softened. Add garlic. Add carrots and sauté until softened. Add peppers. Add spinach and toss until gently wilted.

Combine cooked pasta, sauce and veggies and lemon (or lime) juice. Garnish with peanuts and remaining 2 tablespoons of cilantro. Enjoy!