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Black Bean Pasta pairs well with fish or tempeh steaks. Save the leftovers for lunch to make all of your co-workers jealous.

20 minutes

Serves 2


1 package Liviva Black Bean Spaghetti

2 small salmon fillets

1 tbsp white miso

ΒΌ cup sesame seeds

Sugar snap peas

1 tbsp red wine vinegar

2 tbsp sesame oil

Garlic scapes

1 cup bok choy


  1. Cook the pasta according to package directions and set aside.
  2. Meanwhile, prepare the salmon by dividing it into 6 oz portions and coating generously with the miso paste. Cover the salmon with the sesame seeds, covering each side, patting the seeds down firmly.
  3. Heat the sesame oil in a skillet over medium-high heat. Add the salmon fillets and sear for 2 minutes on each side, or until cooked through. Remove from heat.
  4. Roughly chop the garlic scapes and bok choy. Add to the frying pan with the red wine vinegar and snap peas. Saute for 4 minutes or until slightly tender.
  5. Serve the hot veggies and salmon over the pasta, adding additional sesame oil if desired.


If garlic scapes aren't in season or are tricky to find, you can substitute for 2 cloves of garlic, diced.

You can swap the salmon fillets for tempeh steaks instead and cook in the same way, searing until warm and crispy (approx 3 minutes each side).

This is a great option to make extra and keep on hand for lunch the next day. Keeps in the fridge for up to 3 days.


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