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.
Amie Valpone, HHC, AADP, is a Functional Medicine Nutrition Expert, the founder of and best-selling author of Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body. She works with celebrities and clients all over the world helping them heal from chronic health issues. Amie recently healed herself from a decade of chronic health issues including Lyme Disease, Polycystic Ovarian Syndrome, C-diff Colitis, Hypothyroidism, Adrenal Fatigue, Leaky Gut, Heavy Metals, Mold toxicity and much more exhausting hundreds of doctors in the country and Mayo Clinic. She shares her story of how Clean Eating  and Detox saved her life and inspires you to clean up your food and your mind, too. Amie's work appears on Martha Stewart, Fox News, NBC, ABC, PBS, WebMD, Marie Claire, Health Magazine, The Food Network, Glamour Magazine, Clean Eating Magazine, SHAPE Magazine, Prevention Magazine and more.