Creamy Turkish-inspired pasta is topped with savory walnut and black bean “meat.”
4 cups water
Kosher salt, to taste
8 oz dry farfalle pasta
1 ½ cup California walnuts
¾ cup black beans, drained and rinsed
1 Tbsp olive oil
½ medium yellow onion, finely chopped
2-3 cloves garlic, minced
2 tsp tamari
1 ½ tsp sweet paprika
1 tsp garlic powder
½ tsp onion powder
Kosher salt, to taste
Black pepper, to taste
1 cup Greek yogurt
2-3 cloves garlic, grated
Kosher salt, to taste
Black pepper, to taste
¼ cup salted butter
1 ½ tsp sweet paprika
¼ tsp Kosher salt
½ cup cherry tomatoes, halved
¼ cup fresh parsley, chopped
Bring a large pot of water to a boil. Season the water generously with salt. Add the pasta and cook until al dente. Drain pasta and set aside.
While the pasta is cooking, prepare the walnut black bean meat. In a large food processor, add walnuts and black beans. Pulse a few times until walnuts are chopped and black beans are broken down a bit. You don’t want the walnuts to be too finely chopped. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and saute for 3-4 minutes until onion is soft and translucent. Stir in tamari and spices. Cook for 1 minute to toast the spices.
Add walnuts and black beans to the skillet. Season with salt and pepper to taste. Remove from heat and cover to keep the meat warm until you are ready to serve.
Make the yogurt sauce. Add yogurt, garlic, salt, and pepper to a bowl and stir well until combined. Add more salt, as necessary.
Make the butter sauce. In a small saucepan over medium heat, add the butter, paprika and salt. Stir and cook until butter is fully melted and bubbly. Remove from heat.
To serve, add the warm pasta to a bowl. Top with yogurt sauce, walnut black bean meat, cherry tomatoes and parsley. Finish with a generous drizzle of the butter sauce.
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