SEAFOOD BLACK BEAN PASTA WITH ROASTED TOMATOES IN GARLIC TRUFFLE SAUCE

By Rander9576

Ingredients

• 1 bag black bean pasta – I used the brand Explore Asian, found on vitacost.com
• 2/3-3/4 lb peeled and deveined raw shrimp
• 1/2 lb raw scallops (I used bay scallops)
• 2 cups baby heirloom tomatoes – sub for grape or cherry tomatoes
• 1 shallot, finely chopped
• 5 cloves of garlic, minced
• 3 tbsp. extra virgin olive oil
• 2 tbsp. truffle oil (optional)
• 2/3 cup vegetable broth
• Juice of 1 whole lemon
• 5-6 leaves of fresh basil, chopped
• 1/3 cup freshly grated parmesan cheese
• Salt and pepper to taste

Details

Servings 1
Adapted from dishingouthealth.com

Preparation

Step 1

In a large pot, boil pasta according to instructions. In the meantime, create the sauce and roast the tomatoes.
Tomatoes: toss tomatoes in ~1 tbsp. of coconut oil or olive oil and season with salt and pepper. Cook on a baking sheet or baking dish for 20-25 minutes at 400 degrees F, until they start to slightly burst.
Sauce: In a large skillet, heat olive oil over medium heat. Add shrimp and scallops. Season with salt and pepper. Cook shrimp ~1 minute per side – just long enough for the color to change. Give the scallops a toss or two. Transfer shrimp and scallops to a plate.
Add garlic and shallot to the pan. Cook for ~2-3 minutes, until garlic is fragrant. Pour in vegetable stock and cook for ~4-5 minutes.
Add shrimp and scallops back to pan. Squeeze in lemon juice and add truffle oil, fresh basil and parmesan cheese. Once pasta is cooked, drain pasta in a colander and transfer to pan. Toss all ingredients. Top with roasted tomatoes and serve.