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Black Soybean Spaghetti

Filed in Recipes, Savory — May 14, 2020

Recipes, Savory

If you’ve never tried black soybean spaghetti, I’d highly suggest giving it a try. It’s healthier than traditional spaghetti, and is a beautiful dark purplish black color. It’s easy to add a veggie and cheese you have in the fridge into the pasta to customize it however you like. I happened to have some leftover brie cheese to go into this dish, but substitute with whatever you’ve got on hand.


  • 1 package black soybean spaghetti
  • 1 package mushrooms, chopped
  • 1/4 c. brie cheese, chopped
  • 1 handful parsley, chopped
  • 1 Tbs. garlic, minced
  • 1 Tbs. olive oil
  • 1 tsp. coconut oil
  • 4 Tbs. Parmesan cheese
  • 1 Tbs. olive oil
  • Salt & pepper


  1. Bring large pot of water to a boil. Add a little salt to reduce time needed for water to heat.
  2. Boil pasta until al dente.
  3. While pasta is boiling, add some garlic and olive oil or coconut oil to a pan. Then add mushrooms to the pan and sauté until crispy.
  4. Once pasta is done, strain, and drizzle a little olive oil over the top.
  5. Add pasta, brie cheese, and parsley (leaving a little extra parsley to the side for later) to the pan with mushrooms.
  6. Keep heat on low and allow cheese to melt and coat the pasta.
  7. Plate the dish. Sprinkle a little Parmesan and chopped parsley over the top.

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