Ingredients
Equipment
Method
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining and set the pasta aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant.
- Stir in the smoked paprika and ground cumin; let them cook for another minute to release their flavors.
- Add the cauliflower florets to the skillet, sautéing for about 5 minutes, or until they begin to soften.
- Incorporate the black beans and peas into the skillet, stirring gently to combine. Cook for another 5 minutes, allowing the mixture to heat through.
- If the mixture appears dry, add a splash of the reserved pasta water until desired consistency is reached. Season with salt and pepper to taste.
- Toss the cooked pasta into the skillet, mixing until well combined and heated through.
- Serve hot, garnished with chopped parsley and optional toppings like grated Parmesan or red pepper flakes if desired.
Nutrition
Notes
You can easily swap the black beans for lentils or chickpeas if desired for a different flavor profile.
Feel free to add any other vegetables you have on hand, such as bell peppers, spinach, or zucchini—get creative!
Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated on the stovetop with a splash of water for moisture. Enjoy this hearty meal that’s both nourishing and comforting!
Feel free to add any other vegetables you have on hand, such as bell peppers, spinach, or zucchini—get creative!
Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated on the stovetop with a splash of water for moisture. Enjoy this hearty meal that’s both nourishing and comforting!