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Gluten-free black bean spaghetti with a rich tomato sauce
For this recipe I used black bean spaghetti by Explore Cuisine. 100g of the are a whopping 44g of protein - and they are organic too, so this is a well-rounded, healthy feast! You can either buy them at larger Sainsbury's in the UK or online (I also bought some on Amazon).
The taste of the spaghetti is a bit different to normal spaghetti but much, much better than gluten-free one. It's hard to describe, it almost has a bit of a meaty texture to it. But try it for yourself, it tastes great!
INGREDIENTS (3 portions):
- 1/2 onion finely chopped
- 100g chargrilled artichokes in oil
- 150g mini portabella mushrooms
- A hand full of mixed deserved olives chopped up
- 400g tinned chopped tomatoes
- 200ml water
- 1/2 stock cube
- 1 heaped tsp of minced garlic
- 100g Black bean spaghetti from Explore Cuisine
- 1 handful of basil leaves
- Black pepper
Finely chop up 1/2 an onion and then roughly chop up artichokes and the mini portabella mushrooms. Throw all of them into a pan and fry until the onion browns slightly. You don't need oil as the artichokes will be oily enough.
Add tinned chopped tomatoes, 200ml of water, the stock cube, garlic and the mixed olives to it and let cook for about 20 minutes or until the tomato sauce has the right consistency and taste. Only add the basil leaves about 3-4 minutes before you finish cooking to preserve the flavours.
In the meantime cook the bean spaghetti (only takes about 5-6 minutes).
Mix the spaghetti together with the sauce, add a few basil leaves on top for decoration and enjoy!
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