Spinach & Black Beans pasta with Ground Almonds


Almond_Pasta

This is a new type of pasta I tried today.  I have been trying diary free meals and did not have any diary free cheese in my pantry.  So thought to substitute with ground almonds which gives a nice crunchy taste to this pasta dish.  This is an easy recipe packed with nutrients to have and relax on a Friday night.

Almond_Pasta1

Ingredients:

  • 4 oz pasta (cork screw, penne etc.)
  • 1 lb tomatoes (tomato on the vine is preferable since it is juicy and sweet)
  • 8 oz baby bella mushrooms
  • 1 small red onion thinly sliced
  • 4-5 garlic cloves sliced
  • 2 teaspoons cooking oil
  • 1 10.5 oz can black beans
  • Half of 10 oz frozen chopped spinach
  • 2 teaspoon basil pesto
  • Salt and ground black pepper
  • ½ cup ground almonds

Method:

  • Cook pasta and drain. Set aside. Reserve about 2 tablespoons of water.
  • Bring a large pan filled with water to a rolling boil. Add whole tomatoes and cover and boil for 5 minutes.  Then turn off flame and leave in the pan covered for another 20 minutes.
  • Remove tomatoes and let cool to room temperature. Peel and chop tomatoes into rough big chunks.
  • Slice mushrooms thinly and place on a cookie sheet sprayed with oil. Roast in a toaster oven for about 10 minutes.
  • Thaw spinach to room temperature and squeeze out water as much as possible.
  • Wash black beans thoroughly and drain (washing is to remove any substance added when canning)
  • Add oil to a large skillet and once hot add onion and garlic and sauté until golden brown.
  • Add tomatoes, mushroom, black beans, spinach, pasta, reserved water and mix well and cook for about 2-3 minutes. Season with salt and pepper
  • Preheat oven to 400 F.
  • Transfer pasta mixture to a 2 quart glass dish (oven proof) and sprinkle with ground almond. Bake for about 15 minutes or until the almonds are golden.
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3 thoughts on “Spinach & Black Beans pasta with Ground Almonds

  1. cookiesnchem March 29, 2016 at 11:42 am Reply

    These look so, so delicious! I have almond meal and was looking for great recipes to try – this totally fits the bill. Thanks for the recipe! Can’t wait to try it soon. Also, I’m so in love with your photography!

    • Chelvi S March 29, 2016 at 11:48 am Reply

      Thank you for visiting my site. Hope you will enjoy the recipe as well!

      • cookiesnchem March 29, 2016 at 9:01 pm

        Absolutely! Hope you have a wonderful rest of the week. Looking forward to more recipes! 🙂

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