Black Bean and Tomato Creamy Pasta

A comforting, vegetarian pasta dish featuring a savory, tomato-based black bean sauce enriched with cooling yogurt for a creamy, balanced texture.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb dried penne pasta
• 2 can canned black beans
• 28 oz crushed tomatoes
• 0.5 cup plain whole-milk yogurt
• 3 clove garlic
• 2 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper

Cooking instructions

1. Bring a large pot of salted water to a boil and cook the penne pasta until al dente. (about 10 min)
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Mince the garlic and add it to the oil, cooking until fragrant. (about 2 min)
3. Rinse and drain the black beans, then add them to the skillet with the crushed tomatoes, salt, and pepper. (about 8 min)
4. Remove the skillet from heat and stir in the plain yogurt until the sauce is smooth and creamy. (about 1 min)
5. Drain the pasta, reserving a little pasta water, and toss the noodles into the sauce until well coated. (about 2 min)