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INGREDIENTS 1/2 lb (250 gr) black bean spaghetti 1 tbsp olive oil 1/2 yellow onion diced 1 garlic clove pressed 2 cups chopped bell peppers — (can use different colors, I used mini bell peppers) 2 cups sliced white mushrooms 1 cup (1 medium) diced zucchini 8 small sun dried tomatoes sliced lengthwise 1 tsp salt 1 tsp black pepper 1/2 tsp paprika 1/2 tsp oregano 1/2 tsp ground cumin 1/8 tsp cayenne pepper — ( can omit or use less) 2 tbsp chopped green onions Lime juice for drizzling Lime mayo: 1 cup light mayonnaise 1/2 tsp salt 1/4 tsp black pepper juice from 1 lime zest from 1 lime splash of Tabasco
INSTRUCTIONS Prepare lime mayo by mixing 1 cup mayonnaise, zest and juice from 1 lime, 1/2 tsp salt, 1/4 tsp black pepper and a splash of tabasco. You can pour mixture in a squeeze bottle, if you'd like. Bring a pot of water to a boil and add spaghetti. Reduce heat to low and simmer for 7-8 minutes, then drain water. Heat the olive oil in a medium skillet on medium heat and add onion. Sauté for 2-3 minutes, until translucent. Add peppers and cook for 2 minutes, them add mushrooms and zucchini and cook until mushrooms begin to sweat. Them add garlic. Add paprika, cumin, salt, pepper, cayenne, oregano and stir. Add sun dried tomatoes and cook for 4-5 minutes, until vegetables are cooked. Divide spaghetti between 4 plates and top with vegetables. Drizzle some lime mayo on top. Sprinkle green onions and squeeze some lime juice on top.

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