37+ Delicious Gluten-Free Black Bean Spaghetti Recipes to Try Today!

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If you’re on a gluten-free diet, finding satisfying and flavorful pasta alternatives can be a challenge.

But with the rise of gluten-free options like black bean spaghetti, the possibilities are endless.

Made from black beans, this pasta is naturally gluten-free, packed with protein, and full of rich flavor.

Whether you’re craving something light and fresh or hearty and comforting, black bean spaghetti is an excellent substitute for traditional pasta.

In this blog post, we’ve curated a list of over 37+ gluten-free black bean spaghetti recipes that will satisfy your cravings.

From savory sauces and fresh veggie combinations to protein-packed dishes with shrimp, chicken, and more, you’ll find a recipe for every occasion.

Whether you’re making a quick weeknight dinner or preparing a meal for guests, these recipes are not only gluten-free but also delicious and full of nutrition.

37+ Delicious Gluten-Free Black Bean Spaghetti Recipes to Try Today!

With so many gluten-free black bean spaghetti recipes to choose from, you’ll never run out of meal ideas.

These dishes are packed with flavor, protein, and healthy ingredients that make every meal enjoyable.

Whether you love tangy, creamy, spicy, or savory flavors, there’s a recipe on this list for everyone.

The best part? All of these recipes are gluten-free, making them perfect for those with dietary restrictions without compromising on taste.

So, the next time you’re in the mood for a gluten-free pasta dish, look no further than black bean spaghetti!

With 37+ recipes at your fingertips, you’re sure to find a few new favorites to add to your weekly rotation.

Enjoy the versatility, health benefits, and delicious flavors that these black bean spaghetti recipes bring to your table.

Spicy Garlic Black Bean Spaghetti

Black bean spaghetti is a fantastic gluten-free alternative to traditional pasta, packed with protein and fiber.

This spicy garlic version is perfect for those who love bold flavors.

The dish combines the deep umami of sautéed garlic, a kick of spice from red pepper flakes, and the freshness of cherry tomatoes and spinach, creating a well-balanced and satisfying meal.

Ingredients:

8 oz gluten-free black bean spaghetti
3 tbsp olive oil
4 cloves garlic, minced
1 tsp red pepper flakes (adjust to taste)
1 cup cherry tomatoes, halved
2 cups fresh spinach
1/2 tsp salt
1/2 tsp black pepper
1 tbsp lemon juice
1/4 cup grated Parmesan (or nutritional yeast for vegan)

Instructions:

Cook the black bean spaghetti according to the package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant.
Add the cherry tomatoes and cook for 2-3 minutes until they start to soften.
Stir in the spinach and cook until wilted.
Add the cooked spaghetti, salt, black pepper, and lemon juice. Toss everything together until well combined.
Remove from heat and sprinkle with Parmesan or nutritional yeast. Serve immediately.

This spicy garlic black bean spaghetti is a quick and delicious meal, perfect for weeknights.

It’s packed with nutrients, fiber, and protein, making it both healthy and satisfying.

Plus, it’s easy to customize—add shrimp, tofu, or chickpeas for extra protein!

Creamy Avocado Black Bean Spaghetti

For a rich and creamy yet dairy-free pasta, this avocado-based sauce pairs perfectly with black bean spaghetti.

The smooth texture of blended avocado, combined with fresh basil, garlic, and lemon juice, creates a luxurious sauce that is both nutritious and indulgent.

This dish is ideal for those who want a creamy pasta without the heaviness of traditional cream-based sauces.

Ingredients:

8 oz gluten-free black bean spaghetti
2 ripe avocados
2 cloves garlic, minced
1/4 cup fresh basil leaves
1 tbsp lemon juice
1/4 cup olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional)
1/4 cup water (as needed for consistency)
1/4 cup cherry tomatoes, halved (for garnish)
2 tbsp pumpkin seeds (optional, for crunch)

Instructions:

Cook the black bean spaghetti according to the package instructions. Drain and set aside.
In a blender or food processor, combine the avocados, garlic, basil, lemon juice, olive oil, salt, black pepper, and red pepper flakes. Blend until smooth, adding water as needed for a creamy consistency.
Toss the cooked spaghetti with the avocado sauce until well coated.
Serve immediately, garnished with cherry tomatoes and pumpkin seeds for extra texture.

This creamy avocado black bean spaghetti is a refreshing and satisfying dish, loaded with healthy fats and plant-based protein.

It’s a great way to enjoy a creamy pasta dish while keeping it gluten-free and dairy-free. Perfect for a light yet fulfilling meal!

Black Bean Spaghetti with Roasted Vegetables and Pesto

Black bean spaghetti pairs beautifully with roasted vegetables and a flavorful pesto sauce.

This dish is vibrant, nutritious, and perfect for meal prep.

The combination of roasted bell peppers, zucchini, and cherry tomatoes, along with a fresh basil pesto, makes it a delightful and wholesome meal.

Ingredients:

8 oz gluten-free black bean spaghetti
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 cup cherry tomatoes, halved
2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder

For the Pesto:

1 cup fresh basil
1/4 cup olive oil
2 tbsp pine nuts (or walnuts)
2 cloves garlic
1/4 cup Parmesan cheese (or nutritional yeast for vegan)
1 tbsp lemon juice
Salt and pepper to taste

Instructions:

Preheat the oven to 400°F (200°C). Toss the bell peppers, zucchini, and cherry tomatoes with olive oil, salt, black pepper, and garlic powder. Spread them on a baking sheet and roast for 20 minutes.
Meanwhile, cook the black bean spaghetti according to the package instructions. Drain and set aside.
In a food processor, blend all the pesto ingredients until smooth. Adjust seasoning as needed.
Toss the cooked spaghetti with the pesto sauce and roasted vegetables. Serve warm.

This black bean spaghetti with roasted vegetables and pesto is a nutrient-packed meal bursting with fresh flavors.

The smoky, caramelized taste of the roasted veggies complements the aromatic basil pesto beautifully, creating a well-balanced and satisfying dish that’s both healthy and indulgent.

Black Bean Spaghetti with Lemon Garlic Shrimp

This black bean spaghetti dish is packed with protein and flavor, combining juicy shrimp with a zesty lemon-garlic sauce.

The rich umami of garlic pairs beautifully with the brightness of lemon, while the black bean pasta provides a satisfying, gluten-free base.

This dish is quick to prepare, making it perfect for busy weeknights without compromising on taste.

Ingredients:

8 oz gluten-free black bean spaghetti
1 lb shrimp, peeled and deveined
3 tbsp olive oil
4 cloves garlic, minced
1 tsp red pepper flakes (optional)
1/2 tsp salt
1/2 tsp black pepper
Juice of 1 lemon
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan (or nutritional yeast for dairy-free option)

Instructions:

Cook the black bean spaghetti according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until fragrant.
Add the shrimp, salt, and black pepper. Cook for 3-4 minutes per side until shrimp are pink and opaque.
Stir in the lemon juice and remove from heat.
Toss the cooked spaghetti with the shrimp mixture and garnish with fresh parsley and Parmesan.

This lemon garlic shrimp black bean spaghetti is a delicious and nutritious meal that comes together in under 30 minutes.

The combination of fresh seafood, citrus, and garlic creates a restaurant-quality dish that’s both healthy and satisfying.

Black Bean Spaghetti with Thai Peanut Sauce

If you’re craving a flavorful and creamy dish with a hint of spice, this black bean spaghetti with Thai peanut sauce is the perfect choice.

The rich and nutty peanut sauce coats the pasta beautifully, while fresh vegetables add crunch and color.

This dish is naturally gluten-free and can be customized with tofu or chicken for extra protein.

Ingredients:

8 oz gluten-free black bean spaghetti
1/2 cup shredded carrots
1/2 red bell pepper, thinly sliced
1/2 cucumber, julienned
1/4 cup chopped cilantro
1/4 cup crushed peanuts (for garnish)

For the Peanut Sauce:

1/4 cup peanut butter
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp lime juice
1 tbsp honey (or maple syrup for vegan)
1 tsp sesame oil
1 tsp sriracha (optional, for spice)
1/4 cup warm water (to thin the sauce)

Instructions:

Cook the black bean spaghetti according to package instructions. Drain and set aside.
In a small bowl, whisk together all the peanut sauce ingredients until smooth. Adjust consistency with water if needed.
Toss the spaghetti with the peanut sauce until evenly coated.
Add shredded carrots, bell pepper, and cucumber, mixing well.
Garnish with chopped cilantro and crushed peanuts before serving.

This Thai-inspired black bean spaghetti dish is bursting with flavor and texture.

The creamy peanut sauce, crisp vegetables, and hearty pasta create a well-balanced meal that’s satisfying and easy to make. Perfect for meal prep or a refreshing dinner!

Black Bean Spaghetti with Roasted Garlic and Mushrooms

For a rich, earthy dish that highlights the deep flavors of mushrooms and roasted garlic, this black bean spaghetti recipe is a must-try.

The slow-roasted garlic adds a mild sweetness, while mushrooms bring a hearty, umami-rich component that pairs perfectly with the pasta.

This dish is ideal for a cozy dinner and can be easily made vegan by omitting the cheese.

Ingredients:

8 oz gluten-free black bean spaghetti
1 head garlic
2 tbsp olive oil (plus extra for roasting garlic)
8 oz cremini or shiitake mushrooms, sliced
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp thyme
1/4 cup vegetable broth (or water)
1/4 cup grated Parmesan (or nutritional yeast for vegan)
2 tbsp chopped fresh parsley

Instructions:

Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until soft.
Cook the black bean spaghetti according to package instructions. Drain and set aside.
In a large pan, heat olive oil over medium heat. Add mushrooms, salt, black pepper, and thyme. Cook until mushrooms are browned and tender, about 5-7 minutes.
Squeeze the roasted garlic cloves into the pan and stir to combine. Add vegetable broth and simmer for 2 minutes.
Toss the spaghetti with the mushroom mixture, ensuring it is evenly coated.
Remove from heat, sprinkle with Parmesan and parsley, and serve warm.

This roasted garlic and mushroom black bean spaghetti is a comforting, rich dish that feels gourmet yet is incredibly simple to make.

The deep flavors of the mushrooms and garlic complement the hearty pasta, making it a perfect meal for any occasion.

Black Bean Spaghetti with Tomato Basil Sauce

A classic yet healthy twist on traditional pasta, this black bean spaghetti with a vibrant tomato basil sauce is packed with fresh flavors.

The rich, garlicky tomato sauce is complemented by fresh basil, making it a refreshing and satisfying dish.

It’s perfect for those who crave a simple, comforting meal without the gluten.

Ingredients:

8 oz gluten-free black bean spaghetti
2 tbsp olive oil
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp sugar (optional, to balance acidity)
1/4 cup fresh basil, chopped
1/4 cup grated Parmesan (optional)

Instructions:

Cook the black bean spaghetti according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 1 minute until fragrant.
Add diced tomatoes, oregano, salt, pepper, and sugar (if using). Let the sauce simmer for 10 minutes, stirring occasionally.
Stir in fresh basil, then toss the cooked spaghetti with the sauce until evenly coated.
Serve with grated Parmesan, if desired.

This black bean spaghetti with tomato basil sauce is a deliciously simple and healthy take on the classic pasta dish.

The combination of garlicky tomato sauce and fragrant basil brings out the best in the black bean pasta, making it both flavorful and satisfying.

It’s perfect for a quick dinner or as a comforting meal for family gatherings.

Black Bean Spaghetti with Veggie Bolognese

This hearty black bean spaghetti is served with a veggie-packed bolognese sauce, offering a rich and flavorful alternative to the traditional meat-based sauce.

Full of vegetables like mushrooms, carrots, and zucchini, this bolognese is savory, nutritious, and satisfying.

It’s the perfect dish for vegetarians or anyone seeking a healthier take on classic comfort food.

Ingredients:

8 oz gluten-free black bean spaghetti
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 zucchini, diced
1 cup mushrooms, chopped
1 can (14.5 oz) crushed tomatoes
1/4 cup red wine (optional)
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/4 cup fresh parsley, chopped

Instructions:

Cook the black bean spaghetti according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add onions and garlic, cooking until softened.
Add the carrot, zucchini, and mushrooms, and cook for 5-7 minutes until tender.
Pour in the crushed tomatoes and red wine (if using). Stir in basil, oregano, salt, and pepper. Let the sauce simmer for 15-20 minutes, stirring occasionally.
Serve the sauce over the cooked spaghetti and garnish with fresh parsley.

This veggie bolognese with black bean spaghetti is a wholesome and flavorful dish that’s easy to make and packed with nutrients.

The rich tomato sauce, combined with the earthy vegetables and aromatic herbs, creates a satisfying meal that’s perfect for anyone craving a meat-free but hearty pasta.

Black Bean Spaghetti with Butternut Squash and Sage

This fall-inspired black bean spaghetti features roasted butternut squash and crispy sage, creating a warm, comforting dish that’s rich in flavor and texture.

The sweetness of the roasted squash pairs beautifully with the earthy, crispy sage, making this an ideal dish for cozy evenings or holiday meals.

It’s a perfect option for a gluten-free, dairy-free pasta option.

Ingredients:

8 oz gluten-free black bean spaghetti
1 medium butternut squash, peeled and cubed
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
12-15 fresh sage leaves
1 tbsp coconut oil or olive oil for frying sage
1/4 cup chopped walnuts (optional for crunch)

Instructions:

Preheat the oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon of olive oil, salt, pepper, and nutmeg. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and golden.
While the squash is roasting, cook the black bean spaghetti according to package instructions. Drain and set aside.
In a small pan, heat the coconut oil or olive oil over medium heat. Add sage leaves and fry until crispy, about 1-2 minutes. Remove from heat and set aside.
Toss the cooked spaghetti with roasted butternut squash. Top with crispy sage leaves and walnuts if using. Serve warm.

This black bean spaghetti with butternut squash and sage is a seasonal favorite, offering a delightful balance of sweetness, warmth, and crunch.

The roasted squash and crispy sage elevate the earthy black bean pasta, making it a perfect gluten-free and vegan-friendly meal for autumn or winter.

Black Bean Spaghetti with Cilantro Lime Chicken

This vibrant and fresh black bean spaghetti dish is paired with marinated cilantro lime chicken, creating a light yet satisfying meal.

The juicy, zesty chicken is perfectly complemented by the earthy black bean pasta, while the tangy lime and fresh cilantro give the dish a burst of flavor.

It’s a great option for anyone looking for a protein-packed, gluten-free meal.

Ingredients:

8 oz gluten-free black bean spaghetti
2 chicken breasts, boneless and skinless
1/4 cup fresh cilantro, chopped
2 tbsp lime juice
1 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1/4 cup diced red onion (optional)

Instructions:

Marinate the chicken breasts by combining cilantro, lime juice, olive oil, cumin, chili powder, garlic powder, salt, and black pepper in a bowl. Let the chicken marinate for at least 30 minutes.
While the chicken marinates, cook the black bean spaghetti according to package instructions. Drain and set aside.
Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 6-8 minutes per side until fully cooked and juices run clear. Slice the chicken into thin strips.
Toss the cooked spaghetti with the sliced chicken and diced red onion, if using. Garnish with additional fresh cilantro and serve immediately.

This cilantro lime chicken with black bean spaghetti is a zesty, protein-packed meal that combines fresh ingredients with bold flavors.

The tender chicken, paired with the gluten-free pasta and a squeeze of lime, makes for a light but filling dish perfect for any time of year.

Black Bean Spaghetti with Pesto Roasted Cauliflower

This vegetarian-friendly black bean spaghetti is paired with pesto-roasted cauliflower for a rich and flavorful dish.

The roasted cauliflower adds a hearty texture, while the pesto sauce brings a fresh and nutty flavor.

This dish is not only gluten-free but also dairy-free, making it a great option for those with dietary restrictions.

Ingredients:

8 oz gluten-free black bean spaghetti
1 medium cauliflower, cut into florets
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 cup homemade or store-bought pesto (vegan if desired)
1 tbsp pine nuts or sunflower seeds (optional, for garnish)
1/4 cup fresh basil, chopped (optional for garnish)

Instructions:

Preheat the oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
While the cauliflower is roasting, cook the black bean spaghetti according to package instructions. Drain and set aside.
Toss the cooked spaghetti with the pesto, ensuring it’s well coated.
Once the cauliflower is roasted, add it to the spaghetti and gently toss to combine.
Garnish with pine nuts or sunflower seeds and fresh basil. Serve warm.

The pesto-roasted cauliflower with black bean spaghetti is a savory and satisfying dish, perfect for anyone looking for a healthy, plant-based meal.

The richness of the pesto and the crispy cauliflower create a beautiful combination, making this a meal full of texture and flavor.

Black Bean Spaghetti with Mushroom and Spinach Alfredo

For a creamy, indulgent yet healthier take on classic Alfredo, this black bean spaghetti is tossed with a rich, dairy-free mushroom and spinach sauce.

The creamy sauce, made from cashews and nutritional yeast, provides a velvety texture that beautifully complements the earthy mushrooms and fresh spinach.

It’s the perfect gluten-free, dairy-free comfort food.

Ingredients:

8 oz gluten-free black bean spaghetti
2 tbsp olive oil
1 cup mushrooms, sliced
2 cups fresh spinach
1/2 cup raw cashews, soaked for 4-6 hours
1/2 cup water
2 tbsp nutritional yeast
1 clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1 tbsp lemon juice (optional)

Instructions:

Cook the black bean spaghetti according to package instructions. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté until browned, about 5 minutes. Add the spinach and cook until wilted. Remove from heat and set aside.
Drain the soaked cashews and blend them with water, nutritional yeast, garlic, salt, and pepper in a food processor until smooth and creamy. Add lemon juice for a tangy flavor if desired.
Toss the cooked spaghetti with the mushroom and spinach mixture, then pour over the creamy cashew sauce. Toss well to combine.
Serve warm, optionally garnished with extra nutritional yeast or chopped parsley.

This mushroom and spinach Alfredo with black bean spaghetti is an incredibly creamy and satisfying dish.

The cashew-based sauce provides a rich texture while keeping it dairy-free, and the addition of mushrooms and spinach makes it hearty and flavorful.

Perfect for anyone looking to enjoy a comfort food classic with a healthier twist!

Black Bean Spaghetti with Roasted Red Pepper Sauce

This black bean spaghetti paired with a smoky roasted red pepper sauce creates a flavorful, gluten-free meal that’s both vibrant and comforting.

The creamy red pepper sauce, enhanced with garlic and a touch of basil, coats the pasta beautifully, offering a rich, savory experience.

This dish is a perfect option for those who enjoy rich, roasted flavors without the heaviness of dairy.

Ingredients:

8 oz gluten-free black bean spaghetti
2 large red bell peppers, roasted and peeled
2 tbsp olive oil
2 cloves garlic, minced
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup vegetable broth (or water)
1 tbsp fresh basil, chopped (plus extra for garnish)
1/4 cup vegan Parmesan or regular Parmesan (optional, for garnish)

Instructions:

Roast the red bell peppers in the oven at 400°F (200°C) for about 25-30 minutes until the skin is charred. Let them cool, peel off the skin, and remove the seeds.
In a blender or food processor, blend the roasted peppers with olive oil, garlic, smoked paprika, salt, pepper, and vegetable broth until smooth.
Cook the black bean spaghetti according to package instructions, then drain and set aside.
Heat the pepper sauce in a pan over medium heat for 5 minutes, stirring occasionally.
Toss the cooked spaghetti with the roasted red pepper sauce. Serve garnished with chopped basil and optional Parmesan.

This roasted red pepper sauce is both smoky and creamy, perfectly complementing the black bean spaghetti.

It’s a simple yet flavorful dish, full of vibrant color and nutrition. A great option for a quick and healthy dinner or for impressing guests with its rich flavors.

Black Bean Spaghetti with Zucchini and Tomato Medley

This fresh and light black bean spaghetti dish is packed with the sweetness of ripe tomatoes and the crunch of sautéed zucchini.

The bright flavors of basil and garlic bring it all together, making it a healthy, gluten-free pasta dish that’s full of vegetables.

This recipe is a wonderful option for a low-calorie yet satisfying meal.

Ingredients:

8 oz gluten-free black bean spaghetti
2 medium zucchinis, diced
1 pint cherry tomatoes, halved
2 tbsp olive oil
2 cloves garlic, minced
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional, for spice)
1/2 tsp salt
1/4 tsp black pepper
1/4 cup fresh basil, chopped

Instructions:

Cook the black bean spaghetti according to package instructions. Drain and set aside.
Heat olive oil in a large pan over medium heat. Add the zucchini and sauté for about 5-7 minutes until tender.
Add the cherry tomatoes, garlic, oregano, red pepper flakes (if using), salt, and black pepper. Sauté for an additional 3-4 minutes until the tomatoes start to soften.
Toss the cooked spaghetti with the zucchini and tomato mixture, stirring until everything is well combined.
Serve garnished with fresh basil.

This black bean spaghetti with zucchini and tomato medley is a light and flavorful meal, perfect for a quick and healthy dinner.

The freshness of the tomatoes and zucchini, combined with the savory garlic and basil, brings out the best in the black bean pasta.

It’s an easy dish to make and enjoy year-round.

Black Bean Spaghetti with Sweet Potato and Kale

For a hearty and wholesome gluten-free dish, this black bean spaghetti with roasted sweet potatoes and kale is an excellent option.

The sweetness of the roasted sweet potatoes balances the earthy flavor of the kale, while the black bean spaghetti adds a rich, protein-packed base.

It’s a nutritious and filling meal, perfect for colder weather or when you need extra energy.

Ingredients:

8 oz gluten-free black bean spaghetti
2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
2 cups kale, chopped
2 cloves garlic, minced
1 tbsp apple cider vinegar (optional, for a tangy kick)
1/4 tsp smoked paprika
1/4 cup pumpkin seeds or sunflower seeds (optional, for crunch)

Instructions:

Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast for 25-30 minutes, flipping halfway, until they are tender and slightly caramelized.
While the sweet potatoes are roasting, cook the black bean spaghetti according to package instructions. Drain and set aside.
In a large skillet, sauté the garlic in a little olive oil over medium heat for about 1 minute. Add the chopped kale and cook for 3-4 minutes until it wilts down.
Add the roasted sweet potatoes to the skillet, along with the smoked paprika and apple cider vinegar, if using. Stir everything together.
Toss the cooked spaghetti with the kale and sweet potato mixture until well combined. Serve garnished with pumpkin or sunflower seeds for added crunch.

This black bean spaghetti with sweet potatoes and kale is a nutrient-dense, comforting meal full of fiber, vitamins, and minerals.

It’s a great option for those seeking a filling and satisfying dish that’s also gluten-free and vegetarian.

The roasted sweet potatoes and smoky paprika make it a cozy and delicious choice for any day of the week.

Black Bean Spaghetti with Avocado Pesto

This creamy and refreshing black bean spaghetti with avocado pesto is a modern take on the classic basil pesto, made even more indulgent with the addition of ripe avocado.

The creamy pesto sauce perfectly coats the pasta, creating a rich, satisfying dish that’s both light and filling.

It’s an excellent option for a quick, healthy, and gluten-free meal.

Ingredients:

8 oz gluten-free black bean spaghetti
1 ripe avocado, peeled and pitted
1/4 cup fresh basil, chopped
2 tbsp olive oil
2 tbsp lemon juice
1/4 cup nutritional yeast (optional for a cheesy flavor)
1-2 cloves garlic, minced
1/4 tsp salt
1/4 tsp black pepper
1/4 cup pine nuts or walnuts (optional, for garnish)

Instructions:

Cook the black bean spaghetti according to package instructions. Drain and set aside.
In a blender or food processor, combine avocado, fresh basil, olive oil, lemon juice, nutritional yeast (if using), garlic, salt, and black pepper. Blend until smooth and creamy, adding water as needed to reach the desired consistency.
Toss the cooked spaghetti with the avocado pesto until well coated.
Serve garnished with toasted pine nuts or walnuts for added texture, if desired.

This black bean spaghetti with avocado pesto is rich, creamy, and full of fresh flavors.

The creamy avocado gives the pesto a luxurious texture, while the basil and garlic keep it vibrant and aromatic.

It’s a perfect dish for those who want a quick yet indulgent meal that’s also gluten-free and plant-based.

Black Bean Spaghetti with Mushroom and Spinach Cream Sauce

This hearty black bean spaghetti is paired with a creamy mushroom and spinach sauce, creating a comforting and satisfying gluten-free dish.

The earthy mushrooms and tender spinach come together in a rich, garlicky cream sauce that coats the pasta beautifully, making for a deliciously indulgent meal without the gluten.

Ingredients:

8 oz gluten-free black bean spaghetti
2 tbsp olive oil
2 cups mushrooms, sliced (cremini or button mushrooms work best)
2 cups fresh spinach, chopped
3/4 cup coconut milk (or any plant-based milk)
2 tbsp nutritional yeast (optional, for a cheesy flavor)
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground nutmeg (optional)
1/4 cup fresh parsley, chopped (for garnish)

Instructions:

Cook the black bean spaghetti according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and cook for 5-7 minutes, until they release their juices and become tender.
Add garlic and spinach to the skillet, cooking for another 2-3 minutes, until the spinach wilts.
Pour in the coconut milk and bring to a simmer. Stir in nutritional yeast (if using), salt, black pepper, and nutmeg. Simmer for 5 minutes until the sauce thickens.
Toss the cooked spaghetti with the mushroom and spinach cream sauce until well combined.
Serve garnished with fresh parsley.

This black bean spaghetti with mushroom and spinach cream sauce is a comforting and rich dish that feels indulgent without the guilt.

The earthy mushrooms, tender spinach, and creamy sauce provide a satisfying texture and depth of flavor, making it a perfect gluten-free dinner option that’s both hearty and healthy.

Black Bean Spaghetti with Balsamic Roasted Vegetables

This flavorful black bean spaghetti is topped with a mix of balsamic roasted vegetables, creating a sweet, tangy, and savory dish.

The roasted vegetables bring out natural sweetness, while the balsamic vinegar adds a depth of flavor.

Combined with the hearty black bean pasta, this meal is both nourishing and satisfying.

Ingredients:

8 oz gluten-free black bean spaghetti
1 medium zucchini, sliced
1 red bell pepper, sliced
1 cup cherry tomatoes, halved
1 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried oregano
1/4 cup fresh basil, chopped (for garnish)

Instructions:

Preheat the oven to 400°F (200°C). In a large bowl, toss zucchini, red bell pepper, and cherry tomatoes with olive oil, balsamic vinegar, salt, black pepper, and oregano. Spread the vegetables out on a baking sheet in a single layer.
Roast the vegetables in the preheated oven for 20-25 minutes, flipping halfway through, until tender and lightly caramelized.
Cook the black bean spaghetti according to package instructions. Drain and set aside.
Toss the cooked spaghetti with the roasted vegetables and garnish with fresh basil.

This black bean spaghetti with balsamic roasted vegetables is a simple yet flavorful meal that’s packed with roasted goodness.

The tangy sweetness of the balsamic vinegar and the natural flavors of the vegetables complement the hearty black bean pasta beautifully.

It’s an easy, gluten-free dish that’s perfect for a satisfying dinner.

Black Bean Spaghetti with Pesto and Roasted Cherry Tomatoes

A fresh twist on a classic favorite, this black bean spaghetti with pesto and roasted cherry tomatoes combines the creamy richness of pesto with the burst of flavor from roasted tomatoes.

The savory, herbaceous pesto sauce perfectly complements the pasta, while the sweet tomatoes add a pop of color and flavor.

This dish is both delicious and gluten-free, ideal for a quick, satisfying meal.

Ingredients:

8 oz gluten-free black bean spaghetti
1 cup fresh basil leaves
1/4 cup olive oil
1/4 cup pine nuts or walnuts
2 cloves garlic
1/4 cup nutritional yeast (optional)
1/4 tsp salt
1/4 tsp black pepper
1 pint cherry tomatoes, halved
1 tbsp olive oil (for roasting tomatoes)
1/4 cup fresh parsley, chopped (for garnish)

Instructions:

Preheat the oven to 400°F (200°C). Toss the cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes, until they are soft and slightly caramelized.
While the tomatoes are roasting, cook the black bean spaghetti according to package instructions. Drain and set aside.
In a food processor or blender, combine the basil, olive oil, pine nuts, garlic, nutritional yeast (if using), salt, and pepper. Blend until smooth to create the pesto sauce.
Toss the cooked pasta with the pesto sauce until well coated.
Serve the pasta topped with roasted cherry tomatoes and fresh parsley.

This black bean spaghetti with pesto and roasted cherry tomatoes is a deliciously fresh and savory dish.

The pesto adds richness and depth to the pasta, while the roasted tomatoes provide sweetness and a delightful burst of flavor. Perfect for a quick and healthy meal that’s both satisfying and gluten-free.

Black Bean Spaghetti with Tahini Lemon Sauce

For a creamy and tangy pasta dish, try this black bean spaghetti with tahini lemon sauce.

The sesame-flavored tahini pairs perfectly with the bright lemon juice, creating a smooth and flavorful sauce that coats the pasta beautifully.

With a hint of garlic and a sprinkle of fresh parsley, this dish is a unique and healthy way to enjoy pasta without gluten.

Ingredients:

8 oz gluten-free black bean spaghetti
1/4 cup tahini
2 tbsp lemon juice
2 tbsp olive oil
1 clove garlic, minced
1/4 tsp salt
1/4 tsp black pepper
1/4 cup warm water (to adjust sauce consistency)
1/4 cup fresh parsley, chopped (for garnish)

Instructions:

Cook the black bean spaghetti according to package instructions. Drain and set aside.
In a bowl, whisk together tahini, lemon juice, olive oil, garlic, salt, pepper, and warm water until smooth and creamy. Adjust the amount of water to achieve your desired sauce consistency.
Toss the cooked spaghetti with the tahini lemon sauce until evenly coated.
Garnish with chopped fresh parsley before serving.

This black bean spaghetti with tahini lemon sauce is creamy and tangy, with a savory depth of flavor from the tahini.

The lemon adds a refreshing citrus kick, and the dish is light but satisfying.

A great gluten-free option for a quick weeknight meal or a flavorful lunch.

Black Bean Spaghetti with Sweet Corn and Avocado Salsa

This vibrant black bean spaghetti is topped with a fresh and zesty sweet corn and avocado salsa, offering a delightful contrast of textures and flavors.

The sweet corn adds crunch, the creamy avocado provides richness, and the zesty lime and cilantro bring brightness.

This dish is perfect for a light and refreshing gluten-free dinner or lunch.

Ingredients:

8 oz gluten-free black bean spaghetti
1 cup sweet corn kernels (fresh, frozen, or canned)
1 ripe avocado, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 tbsp lime juice
1 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp chili flakes (optional, for heat)

Instructions:

Cook the black bean spaghetti according to package instructions. Drain and set aside.
In a pan, heat olive oil over medium heat and sauté the sweet corn for 3-4 minutes, until tender and slightly charred. Remove from heat and set aside.
In a bowl, combine the diced avocado, red onion, cilantro, lime juice, salt, black pepper, and chili flakes (if using). Gently stir to combine.
Toss the cooked spaghetti with the sautéed sweet corn and top with the avocado salsa.
Serve immediately, garnished with extra cilantro if desired.

This black bean spaghetti with sweet corn and avocado salsa is a refreshing and satisfying meal that’s full of vibrant flavors.

The creamy avocado salsa pairs beautifully with the hearty black bean spaghetti, creating a delightful balance of textures.

This dish is light, healthy, and perfect for a summer dinner or a quick, flavorful lunch.

Black Bean Spaghetti with Butternut Squash and Sage Brown Butter

This luxurious black bean spaghetti is topped with a fragrant sage brown butter sauce and roasted butternut squash.

The sweet, nutty flavor of roasted squash combined with the richness of browned butter creates an indulgent dish that is still gluten-free and full of depth.

Perfect for a cozy, fall-inspired meal that feels hearty yet light.

Ingredients:

8 oz gluten-free black bean spaghetti
2 cups butternut squash, peeled and cubed
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
4 tbsp unsalted butter (or plant-based butter)
1/4 cup fresh sage leaves
1 tbsp maple syrup (optional, for sweetness)
1/4 tsp ground nutmeg (optional)
1/4 cup grated Parmesan (optional, for garnish)

Instructions:

Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and black pepper. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and slightly caramelized.
Cook the black bean spaghetti according to package instructions. Drain and set aside.
In a skillet, melt the butter over medium heat. Add the sage leaves and cook for 2-3 minutes until the butter turns golden brown and the sage crisps up. Be careful not to burn the butter.
Stir in the maple syrup (if using) and nutmeg for added depth, then toss in the roasted butternut squash.
Add the cooked spaghetti to the skillet and toss until well combined and coated with the brown butter sauce.
Serve the dish topped with grated Parmesan, if desired.

This black bean spaghetti with butternut squash and sage brown butter is a comforting, fall-inspired meal that balances savory and sweet flavors.

The crispy sage leaves and caramelized squash add layers of texture, making it a delicious, gluten-free dish perfect for chilly nights or special occasions.

Black Bean Spaghetti with Roasted Beet and Feta Salad

This vibrant black bean spaghetti is paired with a roasted beet and feta salad, bringing earthy, sweet beets and tangy feta together in a refreshing, light pasta dish.

The colorful vegetables are a perfect match for the hearty black bean pasta, making this dish both nutritious and visually stunning.

Ingredients:

8 oz gluten-free black bean spaghetti
2 medium beets, peeled and cubed
2 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
1/4 cup feta cheese, crumbled (or dairy-free feta)
1 tbsp balsamic vinegar
1 tbsp fresh lemon juice
1/4 cup fresh parsley, chopped
1/4 cup toasted walnuts (optional, for crunch)

Instructions:

Preheat the oven to 400°F (200°C). Toss the beet cubes with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast for 25-30 minutes, flipping halfway, until the beets are tender and caramelized.
Cook the black bean spaghetti according to package instructions. Drain and set aside.
In a small bowl, whisk together balsamic vinegar and lemon juice to create a simple dressing.
Toss the cooked spaghetti with the roasted beets, crumbled feta, and dressing until well combined.
Garnish with fresh parsley and toasted walnuts for added crunch, if desired.

This black bean spaghetti with roasted beet and feta salad is a colorful and nutritious dish with a perfect balance of earthy sweetness and creamy tanginess.

The roasted beets give the pasta an extra layer of flavor, while the feta adds richness.

It’s a vibrant, gluten-free meal that’s easy to prepare and sure to impress.

Black Bean Spaghetti with Lemon Garlic Shrimp

For a protein-packed and flavorful meal, this black bean spaghetti with lemon garlic shrimp is the perfect combination of fresh seafood and zesty pasta.

The shrimp, sautéed in garlic and lemon juice, add a deliciously savory element that complements the hearty black bean spaghetti.

A light and satisfying dish that’s full of flavor!

Ingredients:

8 oz gluten-free black bean spaghetti
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
3 cloves garlic, minced
Zest and juice of 1 lemon
1/4 tsp red pepper flakes (optional, for heat)
1/4 tsp salt
1/4 tsp black pepper
1 tbsp fresh parsley, chopped (for garnish)

Instructions:

Cook the black bean spaghetti according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the shrimp and sauté for 2-3 minutes on each side until pink and cooked through.
Add the garlic, lemon zest, lemon juice, red pepper flakes (if using), salt, and black pepper to the pan. Cook for an additional 1-2 minutes until fragrant and well combined.
Toss the cooked spaghetti into the skillet with the shrimp, mixing everything together to coat the pasta in the lemon garlic sauce.
Serve the dish garnished with fresh parsley.

This black bean spaghetti with lemon garlic shrimp is a fresh and savory dish that’s both light and satisfying.

The shrimp bring a burst of protein and flavor to the pasta, while the lemon adds a bright, refreshing touch.

It’s a perfect gluten-free dinner for seafood lovers that’s quick to make and full of vibrant flavors.

Black Bean Spaghetti with Roasted Carrots and Tahini Dressing

This delicious black bean spaghetti is paired with roasted carrots and drizzled with a creamy tahini dressing, creating a perfect balance of savory, earthy flavors.

The sweetness of the roasted carrots complements the richness of the tahini, while the black bean spaghetti offers a hearty base to tie it all together.

This dish is light yet filling, making it ideal for a satisfying, gluten-free meal.

Ingredients:

8 oz gluten-free black bean spaghetti
4 medium carrots, peeled and sliced
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 cup tahini
2 tbsp lemon juice
2 tbsp water (to thin the dressing)
1 tsp maple syrup (optional, for sweetness)
1 tbsp fresh parsley, chopped (for garnish)

Instructions:

Preheat the oven to 400°F (200°C). Toss the sliced carrots with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and caramelized.
Cook the black bean spaghetti according to package instructions. Drain and set aside.
In a bowl, whisk together tahini, lemon juice, water, and maple syrup (if using) until smooth and creamy. Adjust the consistency by adding more water if necessary.
Toss the cooked spaghetti with the roasted carrots. Drizzle with the tahini dressing and toss to coat.
Serve the dish garnished with fresh parsley.

This black bean spaghetti with roasted carrots and tahini dressing is a flavorful and nutritious dish that combines savory, earthy carrots with creamy tahini.

The black bean pasta adds a hearty texture while keeping the dish gluten-free and filling. Perfect for a light but satisfying meal!

Black Bean Spaghetti with Garlic and Lemon Asparagus

This simple and elegant black bean spaghetti with garlic and lemon asparagus is a perfect springtime dish that’s light yet full of flavor.

The asparagus is sautéed with garlic and brightened with fresh lemon juice, creating a refreshing, nutrient-packed topping for the hearty black bean pasta.

It’s a great gluten-free option for a quick, healthy meal.

Ingredients:

8 oz gluten-free black bean spaghetti
1 bunch asparagus, trimmed and cut into 2-inch pieces
2 tbsp olive oil
3 cloves garlic, minced
Zest and juice of 1 lemon
1/4 tsp salt
1/4 tsp black pepper
1 tbsp fresh parsley, chopped (for garnish)

Instructions:

Cook the black bean spaghetti according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the asparagus and cook for 5-7 minutes, stirring occasionally, until tender and slightly browned.
Add garlic to the skillet and sauté for another 1-2 minutes, until fragrant.
Stir in lemon zest, lemon juice, salt, and black pepper. Cook for another 1-2 minutes to combine the flavors.
Toss the cooked spaghetti with the garlic and lemon asparagus mixture.
Serve the dish garnished with fresh parsley.

This black bean spaghetti with garlic and lemon asparagus is a light, fresh, and zesty dish that’s perfect for a healthy gluten-free meal.

The sautéed asparagus paired with the garlic and lemon brings vibrant flavors, making this a flavorful yet simple pasta dish.

Black Bean Spaghetti with Spinach and Sun-Dried Tomato Pesto

For a bold, flavorful black bean spaghetti dish, this recipe features a sun-dried tomato pesto combined with fresh spinach.

The pesto, made with sun-dried tomatoes, garlic, and olive oil, adds a rich, tangy flavor that pairs perfectly with the earthy spinach and hearty black bean pasta. It’s a colorful and satisfying meal that’s naturally gluten-free.

Ingredients:

8 oz gluten-free black bean spaghetti
2 cups fresh spinach
1/4 cup sun-dried tomatoes, packed in oil
2 tbsp olive oil
1 clove garlic, minced
1/4 cup pine nuts or walnuts
1 tbsp nutritional yeast (optional)
1/4 tsp salt
1/4 tsp black pepper
1 tbsp fresh basil, chopped (for garnish)

Instructions:

Cook the black bean spaghetti according to package instructions. Drain and set aside.
In a food processor or blender, combine sun-dried tomatoes, spinach, olive oil, garlic, pine nuts, nutritional yeast (if using), salt, and black pepper. Blend until smooth and creamy to create the pesto sauce.
Toss the cooked spaghetti with the spinach and sun-dried tomato pesto until well coated.
Serve the dish garnished with fresh basil.

This black bean spaghetti with spinach and sun-dried tomato pesto is a bold, nutrient-packed meal with a rich, tangy flavor.

The pesto offers a savory, creamy texture that complements the spinach, creating a hearty yet light pasta dish.

It’s a great gluten-free option for anyone craving a flavorful, filling meal.

Black Bean Spaghetti with Broccoli and Lemon Almond Sauce

This vibrant black bean spaghetti with broccoli and lemon almond sauce is a fresh and light dish full of textures and flavors.

The broccoli is perfectly sautéed, and the lemon almond sauce provides a creamy, tangy base that complements the hearty pasta.

It’s a healthy, gluten-free meal that’s as satisfying as it is nourishing.

Ingredients:

8 oz gluten-free black bean spaghetti
2 cups broccoli florets
2 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
1/4 cup almond butter
2 tbsp lemon juice
1 tbsp water (to thin the sauce)
1 garlic clove, minced
1/4 tsp red pepper flakes (optional, for heat)
1 tbsp fresh parsley, chopped (for garnish)

Instructions:

Cook the black bean spaghetti according to package instructions. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add the broccoli florets and sauté for 5-7 minutes until tender and slightly crispy on the edges. Season with salt and pepper.
In a bowl, whisk together almond butter, lemon juice, water, garlic, and red pepper flakes (if using) until smooth and creamy. Adjust the consistency by adding more water if needed.
Toss the cooked spaghetti with the sautéed broccoli and almond sauce until well combined.
Garnish with fresh parsley before serving.

This black bean spaghetti with broccoli and lemon almond sauce is a delightful dish full of wholesome flavors.

The creamy almond sauce, brightened with lemon, pairs perfectly with the tender broccoli, creating a satisfying and nutritious gluten-free meal that’s both light and filling.

Black Bean Spaghetti with Roasted Eggplant and Tomato Sauce

This hearty black bean spaghetti is topped with roasted eggplant and a savory tomato sauce, creating a comforting and satisfying gluten-free dish.

The eggplant adds a rich, meaty texture, while the tomato sauce provides a bright, tangy contrast.

It’s a perfect option for a gluten-free dinner that feels indulgent but remains wholesome.

Ingredients:

8 oz gluten-free black bean spaghetti
1 medium eggplant, cut into cubes
2 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
2 cups canned diced tomatoes
2 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp dried basil
1 tbsp fresh basil, chopped (for garnish)

Instructions:

Preheat the oven to 400°F (200°C). Toss the eggplant cubes with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast for 20-25 minutes, flipping halfway through, until the eggplant is tender and golden brown.
While the eggplant roasts, cook the black bean spaghetti according to package instructions. Drain and set aside.
In a saucepan, heat olive oil over medium heat and sauté the garlic until fragrant, about 1 minute.
Add the canned tomatoes, oregano, and basil to the saucepan, and simmer for 10 minutes until the sauce thickens.
Toss the cooked spaghetti with the tomato sauce and roasted eggplant.
Serve garnished with fresh basil.

This black bean spaghetti with roasted eggplant and tomato sauce is a simple yet flavorful dish with a satisfying combination of textures.

The roasted eggplant adds richness and depth to the pasta, while the tangy tomato sauce brings brightness.

It’s a wonderful gluten-free option that’s both hearty and healthy.

Black Bean Spaghetti with Spicy Peanut Sauce and Cucumber Slaw

This bold and exciting black bean spaghetti dish features a spicy peanut sauce and a crisp cucumber slaw.

The creamy, spicy peanut sauce is balanced by the refreshing crunch of the slaw, creating a perfect contrast in flavors and textures.

It’s a flavorful gluten-free dish that packs a punch.

Ingredients:

8 oz gluten-free black bean spaghetti
1 cucumber, julienned
1/4 cup shredded carrots
1/4 cup rice vinegar
1 tsp sesame oil
1/4 tsp salt
1/4 tsp black pepper
1/4 cup peanut butter
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp honey or maple syrup
1 tbsp lime juice
1 garlic clove, minced
1/4 tsp red pepper flakes (adjust to taste)

Instructions:

Cook the black bean spaghetti according to package instructions. Drain and set aside.
In a bowl, toss the julienned cucumber and shredded carrots with rice vinegar, sesame oil, salt, and black pepper. Set aside to marinate while preparing the sauce.
In a small bowl, whisk together peanut butter, soy sauce, honey, lime juice, garlic, and red pepper flakes until smooth. If the sauce is too thick, add a little warm water to reach your desired consistency.
Toss the cooked spaghetti with the spicy peanut sauce until well coated.
Serve the pasta topped with the cucumber slaw.

This black bean spaghetti with spicy peanut sauce and cucumber slaw is a delightful combination of creamy, spicy, and crunchy elements.

The peanut sauce adds richness, while the cucumber slaw provides a refreshing contrast.

This dish is a great gluten-free option with bold flavors and textures that everyone will love!