Well, I didn’t make the spaghetti…it came from Costco. It showed up last spring and I’ve been eyeing it curiously for months and finally decided to grab a box. Or ask my mom to pick me up a box because I’m Just. That. Cheap. Whatever. I’m a pasta fiend and, as you can imagine, the gluten free life makes it difficult. I’m generally impressed with some of the GF pastas out there–Cappellos being my all time favorite but Wegmans brand coming in a close second–but black beans? Ingredients: black beans. That’s it. So…it passed the generally-crap-free-ingredients test, but how in the world does it taste?
Awesome. It’s awesome. I will say it’s not exactly your run of the mill, plain Jane, marinara sauce noodle. It’s got this…heartiness to it that begs for some pizzazz. Enter my “cheese” sauce. I originally thought of doing a regular old macaroni with this cheese, but I figured it needed a flashier partner.
I adore this sauce. It’s an adaptation of this recipe for a completely dairy-free cheese that I use all the freaking time. I generally avoid dairy as well as gluten because Ive found that anything more than a sprinkle on pizza or a special dinner out just does not agree with me at all. Some people say the whole dairy and acne thing is a myth, but something about it makes me break out like I’m 15. Although I do freaking love cheese…why oh, why does it have to mess with my FACE??
Anyway…since it’s winter squash season, it’s an even better excuse to go hog wild on some butternut squash alternatives. You’re welcome. You can definitely leave out the pork, too, and sub whatever meat you want or just make it a vegan entree. Gotta love choices. I will say, however, that pork in particular goes so well with this particular flavor combination–you almost get something like barbecue-meets-carnitas? Does that even make sense? Don’t worry about it…just eat.
- 1 lb ground pork
- 1½ c or 1 can pureed butternut squash (I used canned for this...so much less work!)
- 1 c nutritional yeast
- ¼ c apple cider vinegar
- ½ c coconut milk (or non dairy milk of choice)
- ½ t garlic powder
- 1 t onion powder
- 1 T Dijon mustard
- 1 t smoked paprika
- ½ t chili powder
- dash of liquid smoke
- black bean pasta (as much or as little as you like)
- Brown the pork over medium high heat, then turn down to medium low.
- Add the remaining ingredients, stirring well to combine.
- Bring to a steady simmer, then cover and turn heat to low.
- Allow the sauce to cook, covered, for about 30-45 minutes.
- Prepare the black bean pasta as directed and top with sauce!