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.
Ingredients
- 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
Directions
- Bring large pot of water to a boil. Add a little salt to reduce time needed for water to heat.
- Boil pasta until al dente.
- 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.
- Once pasta is done, strain, and drizzle a little olive oil over the top.
- Add pasta, brie cheese, and parsley (leaving a little extra parsley to the side for later) to the pan with mushrooms.
- Keep heat on low and allow cheese to melt and coat the pasta.
- Plate the dish. Sprinkle a little Parmesan and chopped parsley over the top.
