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+ servings
spicy plant-based black bean pasta salad

Black Bean Pasta Salad with Spicy Cashew Romesco

This hearty black bean pasta with vegan cashew romesco sauce is packed with plant-based protein and makes sticking to your food budget easy.
Prep Time 4 mins
Cook Time 8 mins
Course Main Course
Cuisine Spanish
Servings 4


  • 8 oz rotini noodles
  • 2 cups black beans (prepped from dry)
  • 2 cups frozen spinach or kale
  • 1 cup roasted red peppers
  • 1/2 cup unsalted cashews
  • 1/2 - 1 jalapeno
  • 3 cloves garlic
  • 1/8 - 1/4 cup fresh cilantro
  • 1/4 tsp salt


  • Boil water in a medium stockpot before adding pasta and cooking according to package instructions.
  • In a separate smaller pot, boil one cup water with 1/2 cups cashews to quickly soak them.
  • In another small pot, add 2 cups of frozen greens and heat on medium.
  • While pasta and greens are cooking, measure your 2 cups of black beans.
  • Strain pasta when finished and mix with black beans and greens in a serving bowl.
  • While pasta is cooling, add garlic, roasted red peppers, cilantro, salt, and cashews (drained) to a food processor or high quality blender and pulse until smooth.
  • Mix romesco (cashew and red pepper sauce) with the pasta and beans and serve.
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