These creamy cashew ricotta black bean noodles have been my go-to lately when I want something really quick and easy, but totally delicious and healthy!

Essentially, they’re an even simpler version of one of my most popular recipes: Basil Pesto Zoodles with Roasted Tomatoes.

What I love about these two recipes is they can be enjoyed warm or chilled, and they keep well in the fridge making great rollover meals. While they’re a meal in themselves, if you need more servings you can easily bulk them up with extra vegetables and/or protein.

To keep these cashew ricotta noodles super simple I use store bought black bean noodles that I toss with (store bought) vegan ricotta cheese, and then add sautéed broccolini, mushrooms and cherry tomatoes.

Of course, the vegetable component is completely adaptable to whatever you have on hand or in season, or really whatever takes your fancy.

One thing to note when buying your noodles is that not all black bean noodles are created the same.

I found this out the hard way after wondering why I always felt bad after eating one particular brand of black bean noodles. After reading the ingredients it turned out this particular brand was actually made with black soy beans instead of black beans. So depending on your dietary requirements, it’s worthwhile checking the ingredients label.

Another tip for these noodles is to use a mix of zucchini noodles aka “zoodles” and black bean noodles. Zucchini has a high water and fibre content, yet is very low in carbs which means zoodles are a great option if you’re on a low carb or sugar free diet. By using a combination of zoodles and black bean noodles you can further increase your vegetable intake, and the contrasting textures of these noodles blend together perfectly.

For the vegan ricotta cheese I like using Savour’s cottage style cashew ricotta which (aside from tasting amazing), is completely plant based, organic and a source of probiotics. If you can’t get your hands on Savour’s cotta cheese, or you don’t need it to be dairy free or vegan, then you could easily use regular ricotta or any other creamy cheese substitute.

I hope you love this easy vegan, gluten free pasta recipe, and when you make it I’d love to hear from you!

Leave a comment below, and be sure to tag your picture #swoonfood on Instagram or Facebook. Enjoy!

Cashew Ricotta Black Bean Noodles with Broccolini, Mushrooms & Cherry Tomatoes

Serves: 2-4
Prep time: 30 minutes  Cook time: 5 minutes

Sautéed vegetables
1 red onion
1 bunch broccolini
1 cup mushrooms
1 cup cherry tomatoes
3 cloves garlic
pink salt + black pepper
1 tsp smoked paprika
pinch cayenne pepper
coconut/avocado/macadamia oil for cooking

Noodles/Zoodles
1 packet black bean noodles
Optional: 2-4 zucchini (approx. 1 zucchini per person)

Cashew Ricotta
100-200g Savour cotta cheese (depending on how creamy you like it)

To make the basil pesto:
Wash the basil and spinach leaves well, drain and place in a food processor with the garlic and salt. Pulse/blend until they resemble coarse crumbs.

Add the remaining ingredients and pulse to combine but be careful not to over blend. You ‘re aiming for a pesto which should be chunky, rather than a smooth sauce.

Store the pesto in a jar in the fridge for up to 5 days (can also be frozen for up to 3 months).

To sauté the vegetables:
Wash all the vegetables well. Chop the red onion into small pieces, chop the broccolini into bite size pieces, slice the mushrooms, halve the cherry tomatoes and crush the garlic.

**At this point put on the water for the noodles**

Heat a little oil in a fry pan and sauté the red onion for a couple of minutes until it begins to soften. Next add the broccolini, cook a couple of minutes then add the mushrooms, and finally the tomatoes and garlic.

Add the spices and season with salt and pepper, and continue to sauté until all the vegetables are cooked. Turn off the heat and set aside.

To cook the noodles:
Fill a pan with water and bring to the boil. Add the black bean noodles and simmer 2 minutes until soft, then drain well.

If making the zoodles as well, wash the zucchini, cut off the ends and use a spiralizer to turn them into noodles. Add the zoodles to the boiling water, cook a couple of minutes until they begin to soft, but still retain their bright green colour. Drain immediately.

To assemble:
Combine your noodles/zoodles with the sautéed vegetables either in their pan or a large mixing bowl. Add a generous amount of cashew ricotta and toss everything together until well combined.

Serve the noodles in large bowls and eat while warm. Any leftovers can be stored in a sealed container in the fridge and eaten cold or gently warmed the next day.

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