Drawing on the flavors I'm familiar with and the combinations that I know work well together, I create this vegan pasta sauce recipe.
Pasta really shines when you dress it correctly. It needn't be fancy or extravagant. It just needs to be a thoughtful assemblage of complementary ingredients.
It's sweet, it's smokey and it's a little bit spicy. It makes a viscous and unctuous sauce that coats the pasta in its incredibly flavorful embrace. When you want a deep, hearty pasta sauce red wine is always a good choice for a start. Where you take it from there is a wide open with possibilities.
1/2 a medium red onion, sliced
1 poblano, diced
1/2 pint cherry tomatoes, quartered
1 pint white mushrooms, sliced
5 cloves garlic, sliced
2 chipotles, 2 spoonfuls of the adobo sauce
1 tbl spicy mustard
1 tbl sriracha
1 tbl olive oil
1/3 cup red wine
1 can black beans, including brine
1/2 cup garbanzos and brine
1 tsps black pepper
1 tsp dry thyme
8 ounces dry elbow macaroni
Cook pasta to al dente. Set aside.
Saute mushrooms and tomatoes in oil until mushrooms are browned. Add onion, poblano, garbanzos/brine, mustard, sriracha, chipotles, adobo. Simmer 8 minutes. Add wine, pepper, thyme. cook down 5 more minutes. Toss in cooked pasta. Saute 3 more minutes.