Gluten Free Lemon Garlic Black Bean Pasta
Bright, garlicky, and satisfying in a way that feels almost too easy for a weeknight, this pasta brings together golden-sliced garlic, hearty black beans, and a hit of fresh lemon in one skillet. The starchy reserved pasta water does a quiet but important job here — it binds everything into a glossy, light sauce that clings to every piece of penne or rigatoni without needing cream or butter. Gluten-free pasta can sometimes feel like a compromise, but cooked to al dente and tossed while still hot, it holds up beautifully and soaks in all that lemony, garlicky flavor. Two cans of black beans make this genuinely filling and protein-packed, so it works as a complete meal rather than just a side. A handful of fresh parsley and a generous squeeze of lemon at the end keep everything tasting vibrant and fresh rather than heavy. It serves four, comes together in about the time it takes to boil water, and the optional Parmesan on top is honestly not that optional once you try it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 12 oz gluten free pasta (penne or rigatoni)
Chef's tipGluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy. - 1 tsp salt, plus more for pasta water
- 3 tbsp olive oil
- 5 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 2 cans (15 oz each) black beans, drained and rinsed
- ½ cup reserved pasta water
- 1 lemon, zested and juiced (about 3 tbsp juice)
- ¼ cup fresh parsley, roughly chopped
- ¼ tsp black pepper
For serving
- ¼ cup grated parmesan cheese (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Cook the gluten free pasta according to package directions until al dente — tender but with a slight resistance at the center. Before draining, scoop out at least ½ cup of the starchy pasta water and set it aside. Drain the pasta in a colander.
- 2
While the pasta cooks, heat 3 tbsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the sliced garlic and red pepper flakes and cook, stirring frequently, until the garlic is golden at the edges and fragrant, about 2–3 minutes. Watch closely — garlic can go from golden to burnt quickly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!