Author Notes
A filling veggie pasta medley with fennel-mustard braised shallots, black beans, and fresh basil. —VeganSquid
Ingredients
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1.5 cups
your choice of pasta
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3/4 cup
hydrated black beans
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2
shallots
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1 tablespoon
margarine
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1 tablespoon
nutritional yeast
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1 tablespoon
oil, devided
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1 teaspoon
fennel seeds
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1 teaspoon
dark mustard
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2 teaspoons
sea salt
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1 teaspoon
fried garlic, crushed
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1/2 teaspoon
crushed black pepper
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4
large basil leafs
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1 teaspoon
lemon juice
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1 teaspoon
lime juice
Directions
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Bring a lightly oiled saute pan to a high setting as you begin boiling your water for the noodles.
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Coarsely chop the shallots and add to heated saute pan. Toss a few times and then add (1 tbsp) fennel seeds. Saute, turning constantly, until onions have blackened. Add (1 tbsp) mustard and continue to saute until mustard has reduced considerably. During this your water should have finished boiling, so add your noodles.
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Remove shallots from heat and let sit to settle until the noodles have completely cooked.
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Drain water, and set onto a medium heat, adding the last of the oil. Mix in (3/4 cup) black beans, margarine, shallots, salt, pepper, and crushed garlic. Cook and stir for a few minutes. Top with nutritional yeast and fresh basil, and turn off the heat. Continue to stir until consistent.
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