Light Garlic Butter Black Bean, Wholewheat Pasta & Asparagus Plate
Ready in about 27 minutes, this comforting black bean and wholewheat pasta dish is built for fat-loss phases — 545 kcal and 28g protein.
Ingredients
- 200g black beans
- 130g pasta
- 80g mushrooms
- 80g asparagus
- 10g butter
- 9g garlic
- 10g lemon juice
- chopped parsley
- chopped parsley
Method
-
1
Prep everything first: wash and trim the mushrooms and asparagus, then measure out the sauce ingredients.
-
2
Cook the wholewheat pasta in salted boiling water for 10-12 minutes until al dente; save a splash of pasta water.
-
3
Warm the black beans in a pan with a splash of water and the seasoning, lightly crushing a few to thicken.
-
4
Melt the butter with the garlic over a gentle heat for 1 minute, then spoon the foaming garlic butter over the protein and finish with lemon.
-
5
Meanwhile, steam or stir-fry the mushrooms and asparagus for 3-5 minutes until just tender with a little bite.
-
6
Build the plate: wholewheat pasta first, then the veg and black bean, spooning over any remaining sauce. Finish with the chopped parsley.
Tap ingredients and steps to tick them off as you cook.