The best weeknight meals are quick and easy to prepare, but still packed with healthy and tasty ingredients. Pasta dishes often get to the table quickly, but, because of the heavy carb count and lack of nutrients in traditional noodles, they’re not usually very good for you. That’s why this recipe swaps in better-for-you black bean spaghetti and features a lemony avocado dressing instead of sour cream. Make sure to buy the ingredients ahead of time, and you can get this wholesome, appetizing gluten-free meal ready in a flash!
Courtesy of Sarah (Snixykitchen.com) for Explore Cuisine
1 - 8 oz. box Explore Cuisine Black Bean Spaghetti
1 - 14.5 oz. can diced fire-roasted tomatoes
3 cups cremini mushrooms, finely chopped
2 ears fresh sweet corn, cooked and cut off cob
1 red bell pepper, chopped
3/4 small red onion, finely chopped
1/2 jalapeño pepper, minced
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. oregano
1/2 Tbsp. chili powder
2 Pinch of cayenne
1 Tbsp. olive oil
1/2 cup chopped green onions
1/2 cup of shredded Monterey Jack, optional
1 ripe avocado
3 Tbsp. extra virgin olive oil
1 large clove garlic
2 Tbsp. freshly squeezed lemon juice
1/2 cup Greek yogurt
- First, prepare the avocado cream. In a food processor, combine all ingredients and blend until smooth. Store in the fridge until ready to use.
- To prepare the spaghetti, bring a pot of water to boil. Add noodles and cook for 8 minutes; drain.
- Meanwhile, in a large skillet over medium heat, heat olive oil. Add diced onion and cook until soft. Add garlic, mushroom and jalapeño and cook until mushrooms release their juices. (For a spicier dish, add the whole jalapeño.) Add tomatoes, bell pepper, corn and spices. Cook until sauce begins to thicken, about 4-5 minutes. Adjust seasonings to taste.
- Transfer noodles to 4 plates with equal portions. Serve topped with tomato sauce, drizzled with avocado cream and lime wedge on the side. If desired, sprinkle with green onions and cheese.