Back before I chose to adopt a plant-based diet and vegan lifestyle, I used to think of pasta as nothing more than tomato spaghetti. I’d indulge in creamy pasta sauces once in awhile, but the norm around our house was canned or jarred marinara with pasta as well as some hamburger meat or ground sausage tossed in.

It wasn’t until I stopped eating meat and dairy products that I started to experience what a really good pasta sauce should taste like. For me, when meat or cheese is added to the sauce all the other flavors tend to take a back seat. But when spices and veggies are the star, it’s easier for my taste buds to experience all of the different flavor aspects of the dish.

Garlic is more vibrant, herbs are more exotic, and mushrooms become richer when they aren’t overwhelmed with animal products. And since going vegan, I’ve spent a lot more time in the kitchen trying out different types of sauces, like this vibrant black bean tomato sauce.


I would have never thought that beans could make a rich and creamy dish that’s every bit as indulgent as my old fatty meat-based pasta dishes? In fact, the thought of making or trying a bean-based pasta sauce never crossed my mind as an “omnivore.”

But in the last few years I’ve learned to perfect white creamy sauces using garbanzo or great northern beans. Navy and pinto beans make excellent breakfast gravies. And as it turns out, even black beans come in handy when it comes to making sauces for pasta, rice, and potatoes.

For example, this vibrant black bean tomato sauce has a really smooth texture and a rich flavor with just a hint of a tart after bite. We used it on pasta last night, and then tossed it with some potatoes for a breakfast casserole this morning. Hope you enjoy it as much as we did!


Vibrant Black Bean Tomato Sauce — For Pasta, Potatoes, Rice, or You Name it!


  • 1 can organic black beans, drained and rinsed
  • ½ cup veggie broth
  • ¼ cup sun-dried tomatoes
  • ¼ medium onion
  • 2 tbsp nutritional yeast (optional)
  • 1 tbsp dried Italian herbs
  • 1 tsp paprika
  • 3 cloves garlic
  • Veggies of your choice such as broccoli, olives, spinach, eggplant, and bell peppers


Thoroughly blend all of the sauce ingredients together until well blended and transfer to a medium-sized sauce pan.

Simmer the sauce on low for about ten minutes, then add your vegetables and continue to simmer while you cook your pasta according to the package directions.

Once the pasta is drained, toss it with half the sauce to start. Add more sauce as you see fit to reach the consistency that of your preference.

You can keep the leftover sauce in your fridge for up to a week. Use it for wraps, soups, salads, and more!

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