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Black Bean Pasta w/ Marinara Sauce By Chef Jeremy Reinicke

Makes about 4 cups (8 servings) 
1 T Avocado Oil 
½ c Onion, small dice 
¼ c Carrot, small dice 
¼ c Celery, small dice 
1 cloves Garlic, minced 
2 t Italian seasoning 
1 pinch Red Pepper Flakes 
1 oz Tomato Paste 
8 oz Lean Grass-fed Ground Beef (optional) 
1 t Salt, Kosher 
3 T Nutritional Yeast 
3 T Chia Seeds 
3 T Hemp Hearts 
2 c Tomato Puree 
1 c diced Tomatoes, fresh or stewed 
1 lb Black Bean Pasta, cooked 
Heat the avocado oil over a medium flame in a sauce pan. Add the onion, carrot and celery and sauté while stirring every minute or two. Do not stir constantly or the caramelization will not occur. Adjust your heat so the vegetables slowly caramelize and turn brown. This should take about 15 minutes. If your pan browns too quickly, reduce the heat and stir in a few drops of water to deglaze your pan.
Add the garlic, Italian seasoning, pepper flakes and tomato paste and cook for another 5 minutes or until the tomato paste slightly darkens. Add the ground beef and cook while breaking apart for about 5 more minutes or until the beef has browned.
Add the salt, nutritional yeast, chia seeds, hemp hearts, tomato pure and tomatoes. Bring up to a simmer and cook for at least 15 minutes. The longer you simmer the sauce, the better the flavors will blend. Serve 4 ounces of sauce over one cup of cooked black bean pasta.