Jjajjang-Style Black Bean Pasta

Ingredients

• 1 can (15 oz / 425 g) Black beans (canned, drained and rinsed)
• 1/2 medium (about 90 g) Onion (yellow), finely chopped
• 1 medium (about 200 g) Zucchini, diced
• 2 cloves Garlic
• 1 tbsp Gochujang (Korean chili paste)
• 1 tbsp Soy sauce
• 1 tsp Brown sugar
• 1 tsp Sesame oil
• 1 tbsp Neutral oil (or olive oil)
• 180 g Pasta (spaghetti or similar)
• 1/4 cup (60 ml) Water (for sauce consistency)(optional)
• 1 tsp Cornstarch(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente, then reserve about 1/2 cup (120 ml) pasta water and drain.

2. 2

   While the pasta cooks, heat neutral oil in a skillet over medium heat. Add onion and cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds.

3. 3

   Add zucchini and cook 4–5 minutes until slightly tender. Add black beans, gochujang, soy sauce, brown sugar, sesame oil, and black pepper. Simmer 8–10 minutes, mashing a portion of the beans to thicken. If you want it thicker, stir cornstarch into the reserved pasta water and simmer 1 minute.

4. 4

   Add drained pasta to the skillet and toss to coat, adding a splash of reserved pasta water as needed to make a glossy sauce. Serve hot.