Black Soybean Spaghetti with Garlic & Cherry Tomatoes
Light, wholesome and full of fresh flavour, this simple pasta combines Eco Organics Black Soybean Spaghetti with sweet cherry tomatoes, fragrant garlic and parsley. Finished with a drizzle of chilli oil, it's a quick and nourishing meal perfect for any night of the week.
Recipe by Eco Organics.
Ingredients
1 packet Eco Organics Black Soybean Spaghetti
300g cherry tomatoes
2 tbsp butter or olive oil
2 large garlic cloves, minced
1 small bunch fresh parsley, chopped
Chilli oil, to serve
Salt and cracked black pepper, to taste
Method
- Cook the Black Soybean Spaghetti according to the packet instructions. Reserve 1 cup of the pasta cooking water before draining.
- Meanwhile, heat the butter or olive oil in a large frying pan over medium-high heat. Add the garlic and cook for 1–2 minutes until fragrant and softened.
- Add the cherry tomatoes and a pinch of salt, cooking for 3–4 minutes until they begin to soften.
- Add the cooked spaghetti to the pan along with the reserved pasta water. Toss everything together until the tomatoes are lightly blistered and the sauce coats the pasta.
- Finish with chopped parsley, cracked black pepper and a drizzle of chilli oil before serving.
