~Sometimes when I go grocery shopping, and I don’t know what to make for dinner, I end up wandering the aisles hoping that something will pop out at me, waiting to be transformed into a delicious meal. Last week while grocery shopping, I ended up in the pasta aisle and found something that caught my eye: organic black bean spaghetti.
I’m Italian, and you know Italians love their pasta. Naturally I gravitated toward the black bean spaghetti and placed it in my cart, mostly because I was so curious about it. Thursday I had the day off and thought it would be a great time to try it out. I cooked it according to the directions on the box and made my own Asian style sauce to coat it in, using soy sauce, mirin, a splash of rice wine vinegar, sesame oil, salt and pepper.
The noodles themselves were a little chewy, and I don’t know what ended up happening during the cooking process but after tossing the spaghetti in my homemade sauce it ended up tasty very watery, with little to no flavor. I’m sure I cooked it the way the box told me to, so why did it end up tasty so watery? Maybe some of y’all can help me out.
The idea behind plant based pasta is great, but I’ll stick with my semolina flour based pasta from now on.