Mexican inspired Black bean spaghetti with mango avocado sauce- vegan
Going with the best of black ingredients theme this Halloween week, I found this amazing black bean spaghetti to play with. https://www.amazon.com/Explore-Asian-Organic-Spaghetti-7-05-Ounce/dp/B004NSG8F6.
2 oz of this spooky black spaghetti apparently has 25 g protein, the highest I ever saw on a pasta box. And the color was dramatic enough to challenge me to cook with it.
After a lot of thought and asking my kids’ most valuable opinion as to what color would go well with the black spaghetti, I decided on this recipe. So the creamy avocado with the sweet and bright mango, the spice of chili, the aroma of garlic, the quintessential corn, and cilantro made this spooky bowl of spaghetti very enjoyable on the dinner table, even for the kids. Do note that this spaghetti is more filling than usual pastas.
Mexican inspired Black bean spaghetti with mango avocado sauce, vegan
Equipment
- blender or food processor
Ingredients
- 8 oz black bean spaghetti
- water to cook spaghetti
- 3/4 medium ripe avocado
- 3/4 red mango chopped
- 3/4 cup cilantro chopped
- 2 cloves garlic
- 1 tsp cumin
- 2 jalapenos can use green chilis instead, adjust per spice level
- 3/4 cup frozen corn
- 1/2 cup sliced shallots or red onions
- salt to taste
- 2 tsp oil
Instructions
Cooking spaghetti
- In a heavy bottom pan, add water enough to submerge the pasta at least half way, a little salt, and bring to boil. Then add the spaghetti, cook till 90% done, and drain the water into a separate bowl. Keep the pasta aside. You will need the drained water later in the process.
Mango avocado sauce
- In a skillet, add a little oil and once hot, saute the jalapenos, garlic cloves, and cumin for about 2 min.
- To a blender jar, add the avocado, chopped mango, garlic cloves, jalapenos, cumin, cilantro, and blend into a smooth sauce.
Bringing both together
- In the same skillet, add the rest of oil. Once hot, add shallots, corn and let them saute for 2-3 min. Add the mango avocado sauce, mix well. To adjust consistency, add the water used to cook pasta in step one.
- Then add salt to taste. Now add in the spaghetti and mix enough to coat it with the sauce.
- Garnish with cilantro, lime wedge and serve it hot. For extra spice, you can add red chili flakes if needed. You can even add a cheese of your choice on the top, non-dairy or dairy depending on your food preference. I liked it by itself with no other additions.
