Ball Jar Lunch: Pumpkin Sage Pasta with Black Beans
Today we’re excited to announce the launch a new feature – Ball Jar Lunch! Meant for the modern cook, starved for time but unwilling to be starved of quality food, these posts will feature quick, easy to prepare, healthy recipes that can travel unharmed in a Ball jar on even the most tumultuous bike ride/bus trip/walk/snowshoe to work. You’ll notice that these posts will be shorter and less content heavy than our traditional posts in an effort to respect your time and use it most wisely by putting the recipes front and center. Because let’s face it, amusing stories and insights are of limited help at 9pm on a Sunday night when you’re trying to figure out what to put in your Ball jar for lunch the next day! On that note, let’s get right to it with our first ever Ball Jar Lunch recipe….
Pumpkin Sage Pasta With Black Beans
1 box whole wheat pasta – 13 ounces
Up to 1.5 cups vegetable broth
1 can pumpkin puree
1 can black beans, rinsed and drained thoroughly
2-3 tablespoons minced fresh sage
1/4 teaspoon pumpkin pie spice
Hefty pinch of dried oregano
Hefty pinch of red pepper flakes
Salt and pepper, to taste
Parmesan for garnish
Cook pasta in salted water until al dente, then drain and toss with a small amount of olive oil to prevent sticking.
While your pasta is cooking, in a small saucepan, combine the can of pumpkin with the black beans and all your spices, then slowly pour broth over, stirring as you go. Add broth until the consistency of your sauce is slightly thinner than you would ultimately like (it will thicken a bit during cooking). Heat the sauce over medium heat, uncovered. stirring occasionally, for 10 minutes. Taste and adjust seasonings as necessary, adding salt and pepper at this time as well. Remove sauce from heat and let rest 10 minutes to thicken, then toss with pasta and serve with shaved parm on top, or not if you want this dish vegan.