Lean Lemon & Herb Black Bean & Wholewheat Pasta Bowl with Carrot
Ready in about 27 minutes, this colourful black bean and wholewheat pasta dish is built for fat-loss phases — 540 kcal and 26g protein.
Ingredients
- 200g black beans
- 130g pasta
- 80g carrots
- 80g green beans
- 20g lemon juice
- 5g olive oil
- 6g garlic
- fresh parsley, thyme & black pepper
- lemon wedge
Method
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1
Prep everything first: wash and trim the carrot and green beans, then measure out the sauce ingredients.
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2
Cook the wholewheat pasta in salted boiling water for 10-12 minutes until al dente; save a splash of pasta water.
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3
Warm the black beans in a pan with a splash of water and the seasoning, lightly crushing a few to thicken.
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4
Toss the protein in lemon juice, olive oil, garlic and herbs before cooking, and squeeze over more lemon to finish.
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5
Meanwhile, steam or stir-fry the carrot and green beans for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: wholewheat pasta first, then the veg and black bean, spooning over any remaining sauce. Finish with the lemon wedge.
Tap ingredients and steps to tick them off as you cook.