Guacamole Black Bean Pasta


Am I a fussy eater? Goodness, I can almost see my entire family here, nodding in affirmation of said doubt… But no, today is not the day when I agree to that. Although, black bean spaghetti has made me wonder about it. Unlike buckwheat or rice noodles, I did not warm up to black bean noodles immediately. First few of my stir-fry attempts with it always seemed to miss something. As a result, its box soon slipped into an overlooked corner of my pantry.

The other day however, after a long overseas call, I realized that I had only about 20 minutes to fix a lunch. As fate would have it, I was out of my usual favorite flat noodles. So, I decided to try black bean noodles once again. For a moment, I froze… but then found two perfectly ripened avocados in my fridge. I thought to go for a noddle salad using those. If black bean and avocados wouldn’t go together, the world would just make a little less sense. This ought to work…

It did. So much so, that by the time it occurred to me to take a snap for this blog post, I was almost halfway through my bowl. Here is what I now fondly call as Guacamole Black Bean Pasta.


Serves two


2 portions of black bean spaghetti (about 4 cups)
2 ripe avocados
1 small onion, or better, 3-4 sprigs of spring onion
1 medium tomato
Lemon juice and salt to taste
3 tablespoon olive oil
2-3 cloves of garlic
2 green chili peppers


  1. Cook black bean noodles per instruction. Drain and keep aside.
  2. In a saucepan, heat olive oil and fry thinly chopped garlic and green chili peppers in it till fragrant. Remove from heat. Pour over cooked noodles and mix.
  3. In a bowl, mash avocado flesh to pulp. Add chopped tomato and onion. Season with salt and lemon juice.
  4. Mix this guacamole with tempered noodles.
  5. That’s it. Serve and Tuck in.

You can also mash raw garlic and chillis with guacamole, if you like. But I just thought that using a tempering to season black bean noodles would add that perk 🙂



Kale Linguine Pasta


Yesterday, when I started making this lunch, I was rather unsure about how much of pasta I should cook for two. In general, any of the noodles can transform so much after cooking. Of course, it applies to any other staple grains like rice, quinoa, couscous. But I am more at home with the latter and I cook pasta only occasionally. In the end, I decided that it is better to err on the side of vegetable portion being more than the pasta. That would suit my overall preference towards meals.  So, I took out less than half of the linguine packet, which was about 200g (that would come to 100g per person) and used more than half of my frozen chopped kale packet, which would be 250g. Rest of the procedure was too familiar…


Serves two


Linguine pasta, about 200g
Chopped kale, about 250 gm (should come to be at least two cups when cooked)
4-5 garlic cloves
1 teaspoon of red chilli flakes
2-3 tbspoons of flax seed powder
2 cups of vegetable stock
3 tbspons of olive oil
Salt to taste
Lemon wedges for squeezing (optional)


  1. Cook the pasta as per the instructions on the packet.
  2. Heat 2 tbspoons of olive oil. Fry chopped galic and red chilli flakes over it till fragrant.
  3. Add chopped kale, add salt,  mix properly.
  4. Add vegetable stock.
  5. Mix in the flax seed powder for nutty flavor.
  6. Cover and let the kale cook.
  7. When done, mix in the cooked pasta.
  8. Add a dash of olive oil and lemon juice (optional) and serve.