Mushroom and Black Bean Pasta Sauce

Kathy W


I will admint that this sauce is not lovely to look at. But, it tastes so good!

★★★★★ 1 vote
Stove Top


2 Tbsp
olive oil
1 medium
onion, chopped
4 clove
garlic, minced
1 c
hot water
sun-dried tomatoes
1 lb
mushrooms, sliced (use a variety of baby bellas, shiitake, button, ect.)
1 can(s)
black beans
salt, to taste
fresh ground pepper, to taste (or if you like, use cayenne for some heat)


1Rehydrate sun-dried tomatoes in hot water. Reserve liquid, chop tomatoes and set aside.
2In large skillet, saute onion and garlic in olive oil until transluscent - about 5 minutes.
3Add mushrooms and saute about 5 minutes.
4Add sun-dried tomatoes, reserved liquid, black beans with liquid, salt an pepper.
5Bring to a boil, reduce heat to medium and cook until sauce starts to reduce and thicken - about 15 minutes. (If your sauce is too thin, you can thicken it with corn starch. Mix 1 T cornstarch in 1/2 cup water. While stirring your sauce, slowly pour in about half of the cornstarch and water. Stir gently while bringing the sauce up to a boil, if still not thick enough add the rest of the cornstarch.)
6Check the seasoning and serve either over pasta or mix together with a shape pasta such as penne or ziti.

About Mushroom and Black Bean Pasta Sauce

Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #mushrooms, #beans