If I had to sum up summer on a plate, it would be this dish. Shrimp and scallops are tossed in a light, lemony garlic truffle sauce with herbs and roasted heirloom tomatoes. It’s the perfect meal to serve al fresco with your favorite people and a tasty summer beverage.
This is my first time cooking black bean pasta and I was more than pleased with the results. The color may be a little off-putting to some, though to me, it imitating the look of squid ink pasta (one of my all-time favorites), which I found extremely appealing!As far as texture, think whole wheat spaghetti with a bit of an Asian ramen noodle flare. The noodles are soft, very light and sort of springy. But more importantly, let’s talk nutritionals. One serving has a whopping 12 grams of fiber and 25 grams of protein! These noodles could not be more ideal for vegetarians or vegans that may struggle getting in adequate plant-based protein.
You can also imagine how filling these noodles are, being so rich in fiber and protein. I’m an Italian girl that can (and will) demolish a big bowl of pasta, but after one serving of this I felt satisfied and satiated for hours.
Oh, and you know that lovely insulin spike and subsequent crash that white, enriched pasta gives you? You know, the one that sends you into the horizontal position on the couch for an hour long snooze? Not happenin’ tonight!
I kept the sauce simple since I wasn’t sure how “beany” the flavor of the noodles would be. Now that I know how mild it is, a marinara sauce, pesto or vodka sauce with some extra sautéed veggies would be delicious.
I was also pleasantly surprised to see how well the leftovers held up the next day. I served the remaining noodles cold over an Asian chicken salad for lunch which turned out fantastic.
These roasted heirloom tomatoes are a beautifully rich, sweet addition to the pasta dish. Roasting the tomatoes really brings their flavor to life. Any additional tomatoes would be delicious served on a toasted baguette with a little extra parmesan cheese.
..kidding. It’s a tad on the pricy side. But truly, if I could recommend any specialty kitchen essential, it would be a small bottle of white truffle oil. White truffles have a subtle, slightly floral taste that add such a decadent taste experience to dishes. Truffle oil is always added in at the end of cooking, almost as a garnish, to prevent the heat from diminishing its flavor.
Give this fantastic summer pasta dish a try. Between the appealing nutrition profile, delicious array of tastes and the use of fresh summer produce and seafood, you’re in for the ultimate treat!
Seafood Black Bean Pasta with Roasted Tomatoes in Garlic Truffle Sauce
- 1 bag black bean pasta – I used the brand Explore Asian, found on vitacost.com
- 2/3-3/4 lb peeled and deveined raw shrimp
- 1/2 lb raw scallops (I used bay scallops)
- 2 cups baby heirloom tomatoes – sub for grape or cherry tomatoes
- 1 shallot, finely chopped
- 5 cloves of garlic, minced
- 3 tbsp. extra virgin olive oil
- 2 tbsp. truffle oil (optional)
- 2/3 cup vegetable broth
- Juice of 1 whole lemon
- 5-6 leaves of fresh basil, chopped
- 1/3 cup freshly grated parmesan cheese
- Salt and pepper to taste
- In a large pot, boil pasta according to instructions. In the meantime, create the sauce and roast the tomatoes.
- Tomatoes: toss tomatoes in ~1 tbsp. of coconut oil or olive oil and season with salt and pepper. Cook on a baking sheet or baking dish for 20-25 minutes at 400 degrees F, until they start to slightly burst.
- Sauce: In a large skillet, heat olive oil over medium heat. Add shrimp and scallops. Season with salt and pepper. Cook shrimp ~1 minute per side – just long enough for the color to change. Give the scallops a toss or two. Transfer shrimp and scallops to a plate.
- Add garlic and shallot to the pan. Cook for ~2-3 minutes, until garlic is fragrant. Pour in vegetable stock and cook for ~4-5 minutes.
- Add shrimp and scallops back to pan. Squeeze in lemon juice and add truffle oil, fresh basil and parmesan cheese. Once pasta is cooked, drain pasta in a colander and transfer to pan. Toss all ingredients. Top with roasted tomatoes and serve.
Nutrition Facts per Serving (1/4th of entire recipe)
Calories: 499; Total Fat: 23 gm; Saturated Fat: 4.5 gm; Cholesterol: 159 mg; Sodium: 408 mg; Carbohydrates: 25 gm; Fiber: 13 gm; Sugar: 7 gm; Protein: 50 gm