This post may contain affiliate links. Please read my disclosure policy for more details.
This black bean pasta uses everyday ingredients and turns your canned black beans into a terrific vegan bolognese sauce. It’s healthy, inexpensive, and seriously delicious.
Published in Nov 2019/Updated in July 2025
I’m sharing again a terrific vegan bolognese pasta sauce with black beans that I published years ago. Another healthy, budget-friendly bean recipe that vegans and meat-eaters alike will love it.
I tried to get as much flavor as possible by cooking the sauce in the same way I would cook a bolognese sauce.
I start by cooking the in olive oil, then add garlic, chili flakes, red wine, herbs, and tomato paste, among other ingredients.
That’s plenty of flavors that mingle during cooking, and the smell is just delicious.
The result is a protein-packed vegan pasta sauce that doesn’t require fancy ingredients and goes just wonderfully with your pasta. Even non-vegans will love it!
List of the ingredients
- Pasta (I used this pasta)
- Canned tomatoes
- Garlic
- Red wine
- Chili flakes and black pepper
- Salt & Olive oil
How to make black bean pasta
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Saute’ (a mixture of onion, carrots, and celery) in olive oil.
- Add garlic, spices, and herbs.
Recipe Notes
Black bean pasta Ingredients
I’ve created this black bean pasta sauce essentially with the same ingredients as traditional Bolognese, but I’ve swapped black beans for beef.
Black beans: Their dense texture and flavor make them an excellent meat substitute. If you smash them while cooking, they’ll absorb more flavor.
Soffritto: This classic blend of diced/minced onion, carrot, and celery forms the essential flavor base in Italian cuisine, including bolognese sauce. you can check a few helpful tips about
Herbs: Rosemary, bay leaves, and oregano deliver plenty of flavor, but you can use Italian mixed herbs instead; they work just fine.
Red wine: Once we have sautéed the aromatics mentioned above, we simply add a little red wine and let it reduce to intensify the flavor even further.
Pasta: We always toss the pasta in the sauce. That’s what I do in ALL my pasta recipes: we want to stir all together, emulsify, until the sauce clings to the pasta. I recommend using good-quality long or short, chunky pasta shapes (such as fusilli or rigatoni), including gluten-free pasta options.
Extra flavor: Serve with a drizzle of extra-virgin olive oil, black pepper, and freshly grated Parmesan cheese for a fantastic flavor boost (if you’re not keeping it vegan!). Also, chopped Italian parsley or this tasty makes a delicious touch.
Storage tips & leftovers
Leftover black bean pasta can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water and reheat on the stove or pop it into the microwave. Enjoy!
Are black beans good for you?
Black beans are rich in protein, folate, fiber, and minerals, offering a multitude of health benefits, including support for healthy bones and a reduction in blood pressure. Additionally, their fiber and protein content will keep you feeling full and energetic for hours.
Pasta with black beans & variations
Firstly, you can switch black beans with pinto or cannellini beans; I find they have similar texture and work well in this pasta dish. Then you can add a twist to the recipe if you wish. Here are a few ideas to add more vegetables and fiber:
- Brown rice or pasta with its fiber content makes a healthy, delicious alternative to regular pasta.
- Vegetables, such as a grilled, chopped pepper, eggplant, o r sautéed spinach, add flavor and nutrients, and work well in this hearty bean sauce.
Looking for more bean recipes?
I love beans; they’re packed with nutrients, economical, and super versatile. Here I listed a few delicious recipes featuring different beans for you to have a look at:
If you make this black bean pasta, leave a comment, rate it, or tag a photo on Instagram.
I would love to hear from you!
Black Bean Pasta
This scrumptious pasta with black beans uses everyday ingredients and turns your canned black beans into a terrific vegan bolognese sauce. It's healthy, inexpensive, full of flavors and nutrients.
Ingredients
- 1 tablespoon olive oil
- 1 red onion, peeled and diced
- 1 carrot, peeled and diced
- 1 celery rib, diced
- 2 garlic cloves, minced
- 1 teaspoon oregano
- ¼ or ½ teaspoon chili flakes, according to taste
- 1 Rosemary sprig
- 2 bay leaves
- 1 tablespoon Tomato paste
- 1 can (14oz/400 grams) black beans, drained
- 1 can (14oz/400 grams) diced tomatoes
- ⅓ cup red wine
- ½ scant teaspoon fine salt, or according to taste
- ¼ teaspoon ground black pepper, plus more to serve
- chopped parsley and grated parmesan cheese, to serve (optional)
Instructions
Pasta
- 9 oz (250 grams) pasta (penne, linguine, fusilli, ecc…)
- In large pot heat the olive oil over medium heat. Add the soffritto mix (diced onion, carrots, and celery) and cook gently for about 5-7 minutes, stirring often.
- The add garlic, oregano, chili flakes, herbs and cook for a further couple of minutes.
- Add beans, tomato paste, and red wine, stir and cook for 1 minute until the alcohol smell evaporates.
- Then add the rest of the ingredients, stir, bring to a simmer and cook for 20 minutes (with lid). Stir occasionally and try to smash the beans with a the back of a wooden spoon or a potato masher.
- Turn the heat off, taste and adjust the seasoning according to your taste.
Pasta
- Meanwhile, bring a pot of salted water to a boil and cook pasta until al dente according to the package directions.
- Drain pasta reserving a bit of cooking water (it might help to loosen up the sauce).
- Add pasta into the black bean sauce and toss well over medium heat for about 30 seconds. Add a touch of reserved pasta cooking water to loosen up the sauce if needed.
- Divide between plates and serve with parmesan cheese, black pepper, a drizzle of extra-virgin olive oil, and chopped fresh parsley, if desired.
Comments (0)