It’s certainly not pretty, but it tastes better than it looks. It looks like a pile of slip.
I bought this gluten free black bean spaghetti at Marshall’s. I don’t usually shop there as my soon to be ex-husband worked at Marshall’s and I didn’t approve of their practices as employers or their merchandise.
But I am always looking for trendy forms of protein.
I got inspired (I blame too many episodes of Gordon Ramsey’s Kitchen Nightmares) to make Asian-inspired glazed chicken meatballs with pineapple and the black bean pasta with a cheater method peanut sauce.
The sauce is an easy 30-minute meal starter, and vegan. See the recipe on my old cooking blog where I chronicled every meal for about seven years: Peanut Butter (Thai) Noodles
The chicken meatballs turned to mush in the pan. It’s my own fault as some of the ground chicken was still frozen. I don’t know why I thought I could work around that.
Flavor was fine, but texture was like scrambled eggs.
As for the pasta, I liked it. The teenager didn’t like the texture of it, but I did. If anything I would call it a tad sticky. The teen referred to it as gummy.