This one’s for all my gluten free vegetarian friends out there. Or just people who like delicious things.
I recently bought some interesting looking pasta made from black beans at Trader Joe’s. The problem was, I decided I wanted to incorporate it into my supper very last minute and didn’t really have any ingredients to make sauce. What I did have was milk and parmesan. So I did what any Millennial would do: I Googled. I searched for “sauce with milk and parmesan.” Voila! An easy recipe appeared, and I already had all the ingredients.
I updated the recipe slightly: First, melt 1 1/2 tbsp. butter in a pan and then add 2 tbsp. flour, whisking constantly, for about 30 seconds. Slowly whisk in 1 c. milk (I used 2%) and bring it to a boil. At this point, I added one minced garlic clove. Keep whisking for about 1-2 minutes and then add 1/2 c. grated parm, salt, pepper, a pinch of paprika, and a pinch of cayenne. Whisk until smooth. Remove from heat, and use IMMEDIATELY. Note: since the sauce takes literally 5 minutes to make, start getting it together just as your pasta is finishing up. Also, since you have to be ready to whisk the whole time and move fast, mince your garlic before you start cooking and use the fresh pre-grated parm.
Any sort of veggie works great in a pasta dish like this. Mushrooms, zucchini, broccoli, peas – you name it. I went with broccoli because the black of the pasta, white of the sauce, and green of the broc looked so good together. The key is to cook the veg separately so the sauce doesn’t get clumpy. I found it easy to throw the broccoli into the pot with the pasta in the last 3 or 4 minutes while it was cooking. One less pan to clean – I ain’t stupid.
One note: this black bean pasta is VERY starchy. It is, after all, made from black beans, which means it will have a similar consistency. I didn’t mind it and found it to be a good (albeit heavier) alternative for my gluten free buds; however, if it’s not your thing, this bechemel is a super quick and easy sauce for any type of pasta.