Recipe by

Visit website

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


6 servings.

Total time

25 minutes


  • 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


  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.
  2. View the recipe instructions at Taste of Home

View this recipe plus 5,000 more in our FREE app

Preview in browser for now