The funny thing is, I’m not gluten or lactose intolerant.  I don’t have any food allergies, yet, that I am aware of.  I’m not vegan nor vegetarian.   But, I’m absolutely drawn to these alternative specialty foods! I think it’s great how the industry caters to all kinds of diets and dietary restrictions!  The choices are are getting better and better.  So much so that I find myself buying some GF products just because they taste so amazing!   When I’m shopping in these speciality areas of grocery stores I’ll run into people who are truly GF and they’ll say things like, “Oh, I’ve been GF for years and x-brand is by far the best GF pasta.”  I’m always polite and thank them for their advice, but in my mind I’m like, “I don’t even care that it’s GF! I just think it’s so cool that someone created a pasta solely from organic black beans and nothing else!!!” The side bonus is that it gives GF folks more options! 

Now let’s talk about pesto for a minute.  I love pesto! But, a decent serving of traditional pesto is way too calorie laden for me to chow down on when I’m trying to watch my intake.  I use pasta water instead of oil in my pesto.  I know it sounds weird but it works for me.  The fat from the nuts and cheese contribute more than enough richness to the pesto.
That’s how I work it out.  Every day is give and take when it comes to my diet and keeping my calories/health in check. Back to the pasta.  I had no idea how this stuff would turn out.  I thought it might just fall apart or get really gummy!  I cooked it according to the package (al dente) time.  The very outside layer of each noodle started to become a little sticky but after the sauce was applied it was a non-issue.  They were good to bite into because their texture was perfect! This brand also makes a twisty red lentil noodle I want to try next.  But, as soon as I come up with another recipe for these black bean noodles, I will buy them again too!Yay, we all made it through Monday!  It’s all down hill from here! Have a wonderful week everyone!

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Black Bean Penne with Roasted Butternut Squash and Power Green Pesto

This is my test recipe for trying out pasta made from black beans. Verdict, LOVE!

Prep Time 40 minutes

Cook Time 40 minutes

Ingredients

• 12 oz. 1 box organic black bean penne
• 1 large butternut squash 26 oz. or 737g (peeled and cubed)
• 5 oz 141g power greens (a salad blend)
• 1/4 cup 30g raw pumpkin seeds
• 1 tsp. garlic powder
• 4 oz. organic sharp cheddar cheese ½ cubed and ½ shaved
• 1/4 cup pasta water
• S & P to taste
• Cooking spray

Instructions

1. Preheat your oven to 400 degrees F.
2. Line a large cookie sheet with parchment paper.
3. Spread your cubed butternut squash over the pan.
4. Lightly spray your squash with the cooking spray.
5. Sprinkle with S & P.
6. Roast your squash for 30 to 40 minutes (until fork tender).
7. Meanwhile prepare your pesto and pasta.
8. Cook your black bean penne according to package directions, drain and reserve ¼ cup pasta water for the pesto (note, I followed the al dente cooking time). Don’t forget to salt your pasta water.
9. Stuff your power greens into a large food processor and pulse a couple of times to break them down so you can add more ingredients.
10. Add the pumpkin seeds, ½ the cheddar cheese, and garlic powder to the food processor.
11. Pulse a few times to begin breaking down the new ingredients.
12. Turn the processor to a medium setting and drizzle in the pasta water.
13. Process until mixture is the consistency of a traditional pesto. Taste it and add more seasoning if necessary.
14. Add the roasted squash, the cooked penne, and the pesto to a large mixing bowl and toss to combine.
15. Spoon into serving bowls, top with shaved cheddar, and EAT!!!