I have been inspired by a lot of pictures on the website "Pinterest" lately, a great site that gets your creative juices flowing. There was this fantastic recipe for "Chicken Enchilada Pasta", which is nothing like the following recipe (aside from the dollop of Guacamole). Essentially this is everything you would put on nachos, but on pasta instead. I even considered putting a big spoonful of vegan refried beans (which I might do next time). The nice thing about this recipe is that you can make it your own, switching up the salsa, beans, veggies, etc.
Ingredients (serves 4):
4 servings of cooked Penne (or use any pasta that you like, and as big of servings as you like)
Sauce:
3/4 cup nutritional yeast
2 cups milk alternative
1 lime, juiced
2 cloves garlic, minced
1/4 tsp sea salt
lots of pepper
1/4-1/2 tsp red pepper flakes (optional)
1/2 tbsp arrowroot powder (or powdered thickener)
Toppings:
1 tsp olive oil
1 bell pepper, chopped
1 small onion, chopped
1 can black beans, drained and rinsed
1 cup salsa (I use spicy)
guacamole
vegan sour cream (easier to find than you think)
1) Heat the milk alternative in a medium pot, along with all other ingredients for the sauce. Once the mixture is bubbling, remove from the heat and set aside (it should be thickened).
2) Saute the onion, bell pepper and oil together on a pan for about 5 minutes, or until softened. Add the salsa to the mixture, stirring to combine.
3) Toss the sauce with the hot paste (al dente), and cover with a lid to allow the pasta to soak it up for a few minutes. Transfer the pasta to 4 plates, and place a big dollop of the bean/salsa mixture, guacamole, and vegan sour cream on top. Enjoy!
* if you want extra cheesy flavor, you can melt about 1/2 cup vegan cheese into the sauce mixture OR sprinkle it on top of the dish.
4 servings of cooked Penne (or use any pasta that you like, and as big of servings as you like)
Sauce:
3/4 cup nutritional yeast
2 cups milk alternative
1 lime, juiced
2 cloves garlic, minced
1/4 tsp sea salt
lots of pepper
1/4-1/2 tsp red pepper flakes (optional)
1/2 tbsp arrowroot powder (or powdered thickener)
Toppings:
1 tsp olive oil
1 bell pepper, chopped
1 small onion, chopped
1 can black beans, drained and rinsed
1 cup salsa (I use spicy)
guacamole
vegan sour cream (easier to find than you think)
1) Heat the milk alternative in a medium pot, along with all other ingredients for the sauce. Once the mixture is bubbling, remove from the heat and set aside (it should be thickened).
2) Saute the onion, bell pepper and oil together on a pan for about 5 minutes, or until softened. Add the salsa to the mixture, stirring to combine.
3) Toss the sauce with the hot paste (al dente), and cover with a lid to allow the pasta to soak it up for a few minutes. Transfer the pasta to 4 plates, and place a big dollop of the bean/salsa mixture, guacamole, and vegan sour cream on top. Enjoy!
* if you want extra cheesy flavor, you can melt about 1/2 cup vegan cheese into the sauce mixture OR sprinkle it on top of the dish.
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