Lentil and Tomato Pasta with Garlicky Yogurt

Name: Black Bean and Tomato Creamy Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
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

Chef

Method

1
Bring a large pot of salted water to a boil, add the pasta, and cook until al dente.
10 min
2
While the pasta cooks, dice the onion and mince the garlic.
3
In a large skillet, heat the olive oil over medium heat, add the onion, and sauté until translucent.
5 min
4
Add the minced garlic to the skillet and cook until fragrant.
1 min
5
Stir in the tomato puree, drained lentils, salt, and pepper, then simmer until the sauce thickens slightly.
8 min
6
Mix the yogurt with one minced garlic clove in a small bowl until smooth.
7
Toss the cooked pasta into the skillet with the tomato lentil sauce, stirring to coat.
1 min
8
Serve the pasta warm with a generous dollop of the garlicky yogurt on top.

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4 servingsMediterranean

Black Bean and Tomato Creamy Pasta

Cook

1

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Chef5175

Method

1
Bring a large pot of salted water to a boil and cook the penne pasta until al dente.
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.
2 min
3
Rinse and drain the black beans, then add them to the skillet with the crushed tomatoes, salt, and pepper.
8 min
4
Remove the skillet from heat and stir in the plain yogurt until the sauce is smooth and creamy.
1 min
5
Drain the pasta, reserving a little pasta water, and toss the noodles into the sauce until well coated.
2 min