Fettuccine with Black Bean-And-Garlic Sauce
Submitted by vbruno
Fettuccine with a thick black bean and roasted garlic sauce made from 12 cloves of garlic, pureed beans, and V8 juice. A hearty, vegan-friendly pasta with bold garlic punch.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minTwelve cloves of garlic. That’s not a typo. This fettuccine sauce is built on a foundation of serious garlic flavor, sauteed soft with onions and carrots, then pureed with half the black beans into a thick, creamy sauce.
The trick of blending only half the beans gives you the best of both textures: a smooth, clingy sauce that coats the pasta plus whole beans scattered throughout for bite. V8 juice adds a savory tomato-vegetable base without the acidity of straight tomato sauce.
Green onions and fresh cilantro go on at the end for a pop of freshness that cuts through the earthy, garlicky richness.
Pro Tips
- Saute the garlic over medium heat, not high. Burnt garlic turns bitter and will ruin the entire sauce.
- Puree until very smooth. Any chunks in the bean sauce will feel gritty against the silky fettuccine.
- This sauce freezes well. Make a double batch and freeze the extra in portions for quick weeknight dinners.
- Toss the hot pasta with the sauce in the pan for 30 seconds so the starch binds everything together.
Variations
- Add red pepper flakes with the garlic for a spicy, arrabbiata-style kick.
- Stir in a handful of sauteed mushrooms for meaty, umami depth.
- Use any long pasta: spaghetti, linguine, or pappardelle all work with this thick, clingy sauce.
Ingredients
Directions
Sauté garlic, onions, and carrot in oil in saucepan until soft.
Add 2 tablespoons V8 juice.
In food processor or blender, purée garlic mixture with half of beans.
In bowl, combine remaining beans and bean puree.
Add remaining V8 juice and green onions.
Return to saucepan and cook, stirring, over medium-low heat until heated through, about 2 to 3 minutes.
Serve over pasta.
Garnish with cilantro and tomatoes.
Note: Can be frozen.
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