Go Back

Mexican inspired Black bean spaghetti with mango avocado sauce, vegan

Protein packed pasta with lots of Mexican flavors in a dramatic color:)
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Main Course
Ingredients Equipment Method

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

Equipment

  • blender or food processor

Method
 

Cooking spaghetti
  1. 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
  1. In a skillet, add a little oil and once hot, saute the jalapenos, garlic cloves, and cumin for about 2 min.
  2. To a blender jar, add the avocado, chopped mango, garlic cloves, jalapenos, cumin, cilantro, and blend into a smooth sauce.
Bringing both together
  1. 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.
  2. Then add salt to taste. Now add in the spaghetti and mix enough to coat it with the sauce.
  3. 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.