This fresh, creamy sauce is full of flavour and ridiculously easy to throw together in a blender to mix in with some pasta for a quick mid-week supper. A great way to get in some green goodness!
I’ve recently been having black bean spaghetti (pictured) and am loving it. It’s one of my go-tos for a speedy supper as it only takes around 5 minutes simmering and you’re set. Plus, with my quick sauce, a healthy meal can be dished up in literally 10 mins – yup healthy eating needn’t be complicated.
This spaghetti it’s a real winner for high plant based protein, minerals such as iron and magnesium and its high antioxidant property – particularly anthocyanins; flavonoids which give black beans their rich, purpley/black colour. Last fun fact, black beans are packed with fibre. We should all aim to get around 30g of fibre in our diets daily but unfortunately most of us only reach around 17g, if that. I use this brand for my black bean spaghetti if you’re interested…you can buy it online and in most health stores here in the UK.
Paired with my creamy vegan broccoli sauce, this is a super-duper nutrient dense dinner, filled with an abundance of micronutrients. You won’t be disappointed!
Sauce ingredients for 2:
6-8 chunky broccoli florets (about half a head)
2 small garlic cloves or 1 big fat one
3/4 cup unsweetened almond milk or cashew milk
1 tbsp avocado oil/olive oil
1 tsp white wine vinegar
shake of sea salt and black pepper
Flaked almonds, toasted (handful)
1/2 tsp chilli flakes or extra if you like it more spicy
A little grated parmesan *optional or nutritional yeast
Boil a kettle and fill a saucepan. Add the broccoli and simmer for 6 mins until softened. Then drain.
In a food processor/nutribullet, add the cooked broccoli and the rest of the sauce ingredients and blitz to a creamy consistency.
Add your black bean spaghetti (or any pasta) to simmering water and cook through. Black bean spaghetti takes 6 mins, wholewheat pasta around 12-15.
Once the pasta is cooked, strain, pop back in the saucepan and pour in the broccoli sauce.
Stir the sauce through the spaghetti whilst keeping the pan on a low heat to make sure it’s piping hot throughout. Plate up and add your toppings. Enjoy!