Vegetarian Black Bean Pasta

Recipe by Taste of Home

This was something I created as a teenager, back when I was a vegetarian. Now that my daughter doesn't eat meat, she asks for this dinner several times a week. —Ashlynn Azar, Beaverton, Oregon

Ingredients

• 9 ounces uncooked whole wheat fettuccine
• 1 tablespoon olive oil
• ¼ cups sliced baby portobello mushrooms
• 1 garlic clove (minced)
• 1 can (15 ounces) black beans (rinsed and drained)
• 1 can (14-1/2 ounces) diced tomatoes (undrained)
• 1 teaspoon dried rosemary (crushed)
• ½ teaspoon dried oregano
• 2 cups fresh baby spinach

Method

1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer., Stir in black beans, tomatoes, rosemary and oregano; heat through. Stir in spinach until wilted. Drain fettuccine; add to bean mixture and toss to combine.

View the recipe instructions at Taste of Home