Mexican inspired Black bean spaghetti with mango avocado sauce, vegan
Protein packed pasta with lots of Mexican flavors in a dramatic color:)
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.
