Black Soybean Noodles, Carrots, Zucchini, and Mushrooms

Dinner was another “pasta” plate, this time black soybean spaghetti. Now that I have leaned into the single ingredient alternative noodles, you can expect to see lots more of them in my rotations. I do this with most new ingredients that I get into…potentially eat it too often…but I’m reminded why so many people are drawn to making and eating pasta. Obviously, actual, real, good pasta is also amazing, but pulling a meal together with a base of pasta is SO easy and fast. The bonus with the alternatives is that you get the plant protein you want, the downside is that none of them are pasta.

The packaging is a little deceptive on this one in that it says black bean on the front, but the black beans that come to mind don’t have the protein content this product boasts about. It’s because the noodle are actually made from organic black soybeans, so be wary if you are sensitive to soy. I’ll say it a little louder for the people in the back…ALWAYS READ THE INGREDIENTS! Sorry, I don’t mean to be so aggressive about it. Anyway, at the end of this month long challenge, I will do a whole taste test comparison of a few varieties to actual pasta. The soybean ones have a little chew to them versus the chickpea noodles, but I really like most of the varieties that I have tried.

Tonight’s plate had the noodles, carrots, mushrooms, zucchini, extra virgin olive oil, avocado oil, sea salt, and dried thyme. I cooked the noodles in salted water, drained them, and mixed them in a small bowl with 1tbsp of extra virgin olive oil. I heated a sauté pan over medium heat and added 1/2tbsp avocado oil to it. Once that was hot, I added the sliced raw mushrooms. I let them get a bit dark and wilty and then I added the carrots and gave it a stir. I cooked them for a bit and then added the zucchini, salt, and thyme. You can obviously add whatever you have a taste for or whatever needs using from your fridge drawer and then cook each veggie as much or as little as you like. Once everything was cooked the way I wanted it…I enjoy it really crunchy, so just a few minutes later…I added the EVOO coated noodles, stirred everything to bring it together while reheating the noodles, and then it went onto the plate. I love the texture variation on this one.