Black Bean Pasta Salad – Kelly Jones Nutrition
Happy weekend! While I hope you have some time to spend in your kitchen preparing delicious things in the next two days, I know that the typical Monday through Friday grind doesn’t allow for much leisure time cooking. You’re already aware that I’m a big fan of meal prep to make your week low on stress and high on nutrients and flavor, but sometimes you still need a quick and budget-friendly weeknight meal. That’s where this black bean pasta salad with a simple vegan romesco sauce comes in! Add these items to this weekend’s grocery list and get to making this delish dish on your busiest day this coming week.
Budget-Friendly Meal Prep
I originally created this recipe as part of a Recipe Redux to provide you with a budget-friendly recipe for under $3 per serving. With grocery prices continuing to rise, I figured this is a great time to republish this easy and affordable recipe! In general, a plant-based diet can help reduce total grocery costs somewhat by including more legumes and grains which are less expensive than animal proteins like meat and cheese.
With just a few staple food items, this budget-friendly black bean pasta salad recipe creates some amazing flavor! For even more affordable meal ideas, check out my post on Budget-Friendly Meals for Athletes.
15 Minute Meals
As long as you prep your beans ahead (or use canned), this black bean pasta salad recipe takes only as long as it takes your stove to boil water, plus 6-10 minutes to cook the pasta and 1-2 to mix all of the ingredients together. While the pasta is cooking, you can whip up the romesco in the food processor, heat up frozen greens, and measure out the black beans. Then stir together and serve!
Looking for more easy weeknight meals that come together in 15 minutes or less? Check out the recipes below!
Black Bean Pasta Salad Recipe
Athlete tip: While each serving of this recipe contains 18 grams of protein, using Banza chickpea pasta or a similar legume-based pasta will boost content to around 26 grams.
Black Bean Pasta Salad with Spicy Cashew Romesco
This hearty black bean pasta with vegan cashew romesco sauce is packed with plant-based protein and makes sticking to your food budget easy.
- 8 oz rotini noodles
- 2 cups black beans (prepped from dry)
- 2 cups frozen spinach or kale
- 1 cup roasted red peppers
- 1/2 cup unsalted cashews
- 1/2 – 1 jalapeno
- 3 cloves garlic
- 1/8 – 1/4 cup fresh cilantro
- 1/4 tsp salt
Boil water in a medium stockpot before adding pasta and cooking according to package instructions.
In a separate smaller pot, boil one cup water with 1/2 cups cashews to quickly soak them.
In another small pot, add 2 cups of frozen greens and heat on medium.
While pasta and greens are cooking, measure your 2 cups of black beans.
Strain pasta when finished and mix with black beans and greens in a serving bowl.
While pasta is cooling, add garlic, roasted red peppers, cilantro, salt, and cashews (drained) to a food processor or high quality blender and pulse until smooth.
Mix romesco (cashew and red pepper sauce) with the pasta and beans and serve.