Category: dinner
Yield: 4 servings
Calories/serving: 450
Preparation time: 30 minutes
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Ingredients
- 300 grams dried spaghetti
- 2 sweet potatos, cubed
- 1 carrot, sliced
- 1 bell pepper, diced
- 1 red onion, chopped
- 4 cloves fresh garlic, minced
- 400 grams black beans, rinsed and drained
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1 teaspoon smoked paprika powder
- 1 tablespoon tomato puree
- 1 tablespoon tahini
- 2 tablespoons maple syrup
- 2 tablespoons tamari
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 750 milliliters water, for pasta
- 250 milliliters water, for sauce
Directions
Fill a pot with 750 milliliters of water and bring to a boil over high heat. Once boiling, add a pinch of salt and the dried spaghetti. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain using a colander and set aside.
While the spaghetti is cooking, heat the olive oil in a wok over medium heat. Add the chopped red onion and minced garlic to the wok and sauté until the onion becomes translucent, about 2-3 minutes.
Increase the heat to medium-high and add the cubed sweet potatoes and sliced carrots to the wok. Cook for 5 minutes, stirring occasionally.
Add the diced bell pepper, rinsed and drained black beans, ground cumin, chili powder, cayenne pepper, ground cinnamon, and smoked paprika powder to the wok. Cook for another 5 minutes, stirring occasionally.
In a small mixing bowl, combine the tomato puree, tahini, maple syrup, tamari, salt, ground black pepper, and 250 milliliters of water. Whisk together until fully combined. Pour this sauce over the vegetables and black beans in the wok. Stir to combine and let it simmer for 5 minutes.
Add the cooked spaghetti to the wok. Toss everything together with a wooden spoon to ensure the spaghetti is evenly coated with the sauce and the vegetables are distributed throughout the pasta. Allow to heat through for 2 minutes.
Serve hot, optionally garnished with extra black pepper or a drizzle of olive oil.
Ingredients
- 300 grams dried spaghetti
- 2 sweet potatos, cubed
- 1 carrot, sliced
- 1 bell pepper, diced
- 1 red onion, chopped
- 4 cloves fresh garlic, minced
- 400 grams black beans, rinsed and drained
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1 teaspoon smoked paprika powder
- 1 tablespoon tomato puree
- 1 tablespoon tahini
- 2 tablespoons maple syrup
- 2 tablespoons tamari
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 750 milliliters water, for pasta
- 250 milliliters water, for sauce
Category: dinner
Yield: 4 servings
Calories/serving: 450
Preparation time: 30 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Fill a pot with 750 milliliters of water and bring to a boil over high heat. Once boiling, add a pinch of salt and the dried spaghetti. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain using a colander and set aside.
While the spaghetti is cooking, heat the olive oil in a wok over medium heat. Add the chopped red onion and minced garlic to the wok and sauté until the onion becomes translucent, about 2-3 minutes.
Increase the heat to medium-high and add the cubed sweet potatoes and sliced carrots to the wok. Cook for 5 minutes, stirring occasionally.
Add the diced bell pepper, rinsed and drained black beans, ground cumin, chili powder, cayenne pepper, ground cinnamon, and smoked paprika powder to the wok. Cook for another 5 minutes, stirring occasionally.
In a small mixing bowl, combine the tomato puree, tahini, maple syrup, tamari, salt, ground black pepper, and 250 milliliters of water. Whisk together until fully combined. Pour this sauce over the vegetables and black beans in the wok. Stir to combine and let it simmer for 5 minutes.
Add the cooked spaghetti to the wok. Toss everything together with a wooden spoon to ensure the spaghetti is evenly coated with the sauce and the vegetables are distributed throughout the pasta. Allow to heat through for 2 minutes.
Serve hot, optionally garnished with extra black pepper or a drizzle of olive oil.
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