Meanwhile, in a large pot or Dutch oven, heat the oil over medium heat. Add the garlic and cook, stirring, for 1 to 2 minutes, until light golden brown.
Add the tomato paste and cook, stirring, for 30 seconds.
3 Add the tomatoes, water, basil, sea salt, and the black pepper. Cover tightly and cook, stirring once, for 8 to 10 minutes, until the tomatoes burst. Add in coconut sugar and nutritional yeast, stir. Remove the lid and simmer for 3 to 5 minutes, until the sauce thickens slightly.
4 Add the pasta to the sauce, toss in the black beans and stir well to coat. Taste for seasoning.
Serve topped with basil leaves.
Servings 4
- Amount Per Serving
- % Daily Value *
- Total Fat 3.2g5%
- Saturated Fat 0.6g3%
- Sodium 60mg3%
- Potassium 2422mg70%
- Total Carbohydrate 89.7g30%
- Dietary Fiber 21.6g87%
- Sugars 12.3g
- Protein 29.2g59%
- Calcium 14 mg
- Iron 46 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
plant-based, wfpb, vegan, kids, gluten-free, high fibre, high iron, high potassium, kids, high protein,
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