Be Well Kitchen:
Lima Bean and Black Rice Pasta Recipe

For those of you conquering your gluten allergy, it’s important to remember that there are gluten-free alternatives for foods like pasta and bread.  Pasta is such a quick and easy food to make, so I love having gluten-free alternatives when I want boil up a quick pot of penne for dinner. Pasta is great because it has a neutral flavor and there are a million ways to prepare it. For this recipe, I even cook the penne in vegetable broth to add extra flavor to the noodles.   I toss the pasta with black rice and lima beans to add new textures to the dish.

This is one of the most flavorful pasta recipes I have thanks to the amazing creamy almond butter sauce I used.  The sauce is extremely simple to make — just combine the almond butter with lemon juice, olive oil, salt, and pepper. I love finding creative ways to use almond butter — it’s super healthy and a great source of protein. Plus it’s creamy and perfect for making sauces you can serve with whole grain rice, pasta, veggies and more.

This gluten-free, dairy-free and soy-free dish is great for dinner or lunch and can be saved for flavorful leftovers.  Bon appétit!

Lima Bean n’ Black Rice Pasta (Serves 4)


  • 1 cup organic frozen lima beans
  • 1 lb. gluten-free penne pasta
  • 2 cups organic vegetable broth
  • 1/4 cup organic black rice
  • 2 Tbsp. organic smooth almond butter
  • 1 tsp. fresh lemon juice
  • 2 Tbsp. extra-virgin olive oil
  • 1 tsp. sea salt
  • 1/4 tsp. pepper
  • 1 tsp. lemon zest


  1. Rinse frozen lima beans with water for 10 seconds, then thaw in a bowl on the countertop; set aside.
  2. Bring a large pot of water to a boil. Add vegetable broth. Cook pasta in water and broth until pasta is al dente.
  3. In a separate pot, bring a large pot of water to a boil.  Cook black rice according to package directions in boiling water.
  4. Meanwhile, in a small bowl, whisk almond butter, lemon juice, olive oil, salt and pepper.
  5. Drain pasta and toss with black rice and lima beans.  Drizzle with almond butter mixture; gently toss to coat.
  6. Garnish with fresh lemon zest and serve.
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