Black Bean Spaghetti with Olive & Artichoke Tapenade

Total time: 25 minutes

Serves: 2


1/2 package Black Bean Spaghetti
1 cup pitted olives
1 cup basil (packed)
1 14 oz. can Organic artichoke hearts
2 cloves garlic
Juice of 1/2 lemon
2 Tablespoons olive oil
4 Tablespoons nutritional yeast


1. Bring a pot of water to boil and cook spaghetti according to package directions. Drain and set aside.
2. In a food processor, add the rest of the ingredients and process until thoroughly mixed and smooth.
3. Put spaghetti on 1 or 2 plates and add tapenade. Mix just before eating.


  • good for weight-loss
  • high protein
  • low carb
  • vegan, gluten-free

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Emily Rose Shaw who is a Mentor for The Earth Diet Personalized Programs.

Photo thanks to Emily © 2013.

This recipe is part of © 2013 The Earth Diet ™  All Rights Reserved

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Liana Werner-Gray