Black Bean Rotini Pasta
Black Bean Rotini Pasta. Protein, fiber and flavor. Vegan, gluten free, dairy free.
Servings 4 -6 servings
- 12 oz black bean rotini pasta--I found this at Trader Joe's
- 1 cup sliced red peppers
- 1/2 leek sliced
- 6 oz cooked artichoke hearts sliced
- 1 cup fresh baby kale
- 1 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tbsp granulated garlic
- 1 cup shredded vegan mozzarella cheese
- 12 oz organic red sauce
- Herbs: basil rosemary, onion
Cook pasta according to package directions--do not overcook.
Stirfry vegetables in olive oil. Add seasoning.
Mix vegetables, red sauce into the cooked pasta. Spread mixture into 9x13 pan.
Top with shredded cheese.
Bake at 375 for 20 minutes to melt and brown cheese. Top with herbs.
Serving: 1g | Calories: 322kcal