Spinach Pesto Black Bean Spaghetti

by | Updated: December 3rd, 2016

You’ve probably seen vegetable-based noodles making the rounds – zucchini ribbons, spaghetti squash spaghetti and so on. These are certainly diet-friendly alternatives to what your mom used to make. But when it comes to sports fuel, nothing beats black bean noodles for their muscle-building protein, blood-healthy iron and belly-filling fiber. All for under 200 calories per serving? Mamma mia, that’s amore!


black bean pasta with spinach

Spinach Pesto Black Bean Spaghetti
Serves 4

1 package black bean spaghetti noodles
4 cups spinach
1 cup walnuts
½ cup organic olive oil
4 oz. vegan mozzarella, cut into chunks
1 pint cherry tomatoes, halved
Salt and pepper to taste


  1. Prepare spaghetti according to package directions.
  2. In a food processor, blend spinach, walnuts, olive oil, salt and pepper until spinach and nuts are thoroughly chopped and combined. Presto pesto!
  3. Once noodles are cooked al dente and drained, put them back in the pot and stir in the spinach pesto. Note: the noodles will be sticky, so incorporating the pesto will take some elbow grease. I’m sure you can handle it.
  4. Gently mix in cherry tomatoes and mozzarella.
  5. Salute!