Black Beans & Pasta

This vegetarian pasta dish takes an unexpected route: a spiced sauce built on ketchup, tomato puree, and Dijon mustard that simmers into something tangy, smoky, and surprisingly complex. Black beans get stirred in at the end, and the whole thing goes over fettuccine piled with steamed vegetables.

The sauce is where the real work happens. Fifteen minutes of simmering lets the ketchup lose its raw sweetness while the cumin, paprika, oregano, and a hint of nutmeg meld together. That nutmeg is subtle but important. It rounds out the spice blend and keeps the sauce from tasting one-dimensional.

Steam the vegetables separately from the sauce. Red and yellow peppers need just 3 minutes to stay crisp, while broccoli and onions take 4-5 minutes. Overcook them and they’ll turn into mush under the sauce.

The sauce can be made ahead and reheated, which makes this a solid weeknight option. Just hold off on adding the beans until you reheat so they don’t break down.

Kitchen Tips

• Cook the fettuccine until just barely tender. It will continue absorbing moisture from the sauce on the platter.
• The sauce should be thick enough to coat a spoon. If it’s too thin after 15 minutes, simmer uncovered for a few more minutes.
• Fresh herbs make a noticeable difference here. Dried oregano and thyme work in a pinch, but use half the amount.

Variations

• Spicy kick: Add red pepper flakes or a diced chipotle pepper to the sauce while it simmers.
• Protein boost: Top with grilled chicken strips or crumbled tempeh for a heartier plate.
• Penne swap: Use penne or rigatoni instead of fettuccine. The tube shapes catch the chunky sauce better.