Get dinner on the table in 30 minutes with these high protein Black Bean Noodles with Butternut Squash Sauce! Made with creamy butternut squash puree with a touch of sesame oil, ginger and garlic.
Do you ever feel like 24 hours in a day are never enough? No matter how early you get up, or how organized you are, there is always something that needs to get done. I feel that way all the time, even with grown children!
So on those days where my energy is playing hide and seek and time seems to be slipping through my fingers, I make this super fast, super easy Black Bean Noodles with Butternut Squash Sauce. High in plant based protein from Explore Cuisine's pasta (a real life saver, and a staple in my pantry!) with a super creamy, flavorful sauce made with canned butternut squash puree, ginger and garlic. We finished them with fresh cilantro and roasted peanuts for a touch of freshness and crunch.
These black bean noodles are made from black beans only and are a great source of plant based protein (with 25g for a 2oz serving) and fiber (12g per serving). They are filling and satisfying, and pair particularly well with Asian inspired flavors.
You can make this dish more decadent by swapping ½ cup of broth for ½ cup of canned coconut milk. You can also add some heat by adding some marinated chopped hot red peppers. Don't want to use canned butternut squash? You can easily make your own, just follow this recipe!
Black Bean Noodles with Butternut Squash Sauce
- Total Time: 28 minutes
- Yield: 4 servings 1x
Description
Have dinner ready in 30 minutes with these high protein Black Bean Noodles with Butternut Squash Sauce! Made with creamy butternut squash puree with a touch of sesame oil, ginger and garlic.
Ingredients
4oz (½ pack) Explore Cuisine Black Bean Spaghetti
1 tbsp toasted sesame oil
1 large garlic clove, minced or grated with a microplane zester
1 ½ inch piece of ginger, grated
1 15oz can butternut squash
1 cup vegetarian no chicken broth or vegetable broth
¼ tsp black pepper
Salt to taste (if necessary)
1 bunch of cilantro, chopped
½ cup roasted peanuts, chopped
Instructions
Heat the sesame oil in a medium saucepan over medium heat. Add the garlic and ginger and cook for 2-3 minutes, stirring often
Add the squash, broth, tamari or soy sauce, black pepper and salt (if using) and continue cooking for 15 minutes, stirring frequently.
In the meantime cook the black bean noodles according to the directions on the package. Drain well.
Prepare 4 serving bowls. Scoop ½ cup of sauce on each one, ¼ of the noodles on top and sprinkle with cilantro and peanuts
- Prep Time: 10
- Cook Time: 18
Nutrition
- Serving Size: 1 bowl
- Calories: 282
- Sugar: 4.8
- Sodium: 953
- Fat: 13
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 10
- Protein: 20
- Cholesterol: 0
Dee
OMG thank you for the link to Explore Cusine. The black bean pasta is 25 grams protein per 2 ounce serving, and four to the box... so a six box gives me 24 'burgers plus' protein in vegan and gluten free protein... YES!!!!! I am medical vegan and subscribed for your recipes, but this is something I truly needed. Oh thank you. With shipping one sixpack is $40 but for 24 servings of protein or 8-12 days of my protein needs... so worth it!!! (A tangent to your superb recipe, I've made a lot of your recipes and this one looks marvelous, thank you). Thank you Thank you Thank you.
Vicky & Ruth
Thank you so much. Explore Cuisine is awesome, we absolutely love their product line. Enjoy!
Raquel
I love the idea how using butternut squash in the sauce and black bean pasta, such a good/lower calorie idea!