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Oven-baked black bean pasta

Oven-baked black bean pasta


  • half a packet of Mill & Folks Easy Pasta Black Bean pasta (100 g)
  • half a can of peeled, chopped canned tomatoes (212 ml)
  • 1 small piece of zucchini (224 g without ends)
  • 1 small head of red onion (cleaned 90.5 g)
  • 3 cloves of garlic (cleaned 8 g)
  • 1 tablespoon coconut oil (8 g)
  • Himalayan salt, black pepper, and basil to taste

For the bechamel:

  • 50 g vegetable margarine
  • 300 ml plant-based sugar-free drink (I used almond drink)
  • 25 g of quinoa flour
  • 20 g brewer's yeast flakes
  • a few drops of lemon juice
  • Himalayan salt, white pepper, and nutmeg to taste


For the béchamel sauce, melt the margarine and fry the flour on it. Pour hot herbal drink over it and cook, stirring continuously (with a hand whisk) to the desired thickness. Season to taste and mix in the brewer's yeast flakes and lemon juice. Cook the pasta and rinse under cold running water. Fry the chopped onions in coconut oil, then add the grated zucchini. Season to taste and cook with the peeled and chopped tomatoes. Mix it with the dough, spoon it into a bowl, pour the béchamel sauce on it and bake it for 20 minutes at 200 degrees celsius with air stirring.

Oven-baked black bean pasta

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