Black Bean Spaghetti with Mussel Sauce by Anna Del Conte

On the table in 30 mins

Serves 4

vegetarian low sugar


  • 400g black bean spaghetti
  • 500g frozen mussels
  • 1 tbsp olive oil
  • 1 clove garlic, peeled and crushed
  • 1/2 tsp chilli flakes (or more according to taste)
  • 3 tbsp flat-leaf parsley, chopped
  • ¼ Sacla' Free From Basil Pesto
  • 150ml white wine
  • Freshly squeezed lemon juice
  • Sea salt


  1. Defrost the frozen mussels, reserving their juices.
  2. Cook the pasta in plenty of well-salted boiling water, according to the pack instructions.
  3. While the pasta is cooking, put the saute pan on the heat with 1 tablespoon of olive oil. When hot, add the garlic, chilli and 2 tablespoons of the parsley.
  4. Fry for one minute and as soon as the garlic aroma rises, add the Pesto, mussel juices and wine. Boil briskly for a couple of minutes to reduce the juices by approximately one third.
  5. Turn the defrosted mussels into the pan, reduce the heat and cook very gently for a minute to heat the mussels through in the sauce without letting them break up.
  6. When the pasta is ready, drain and turn it into a warmed serving bowl. Spoon the mussels and sauce over the top, sprinkle with the remaining parsley and squeeze over the lemon juice. Serve immediately.

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