Vegan Mexican Pasta Recipe

Next time you're trying to create a vegan sauce try using a can of beans. The salty, starchy liquid from the can is a great vegan sauce foundation.

Different varieties of canned beans will yield their own unique tasting sauces. What other components you choose to pair them with will determine the nature of your sauce. It's all up to your imagination and personal taste.

8 ounces dry pasta

1 can red beans, undrained
1/2 a medium red onion
1 large red bell pepper
1 poblano pepper
1 jalapeno pepper
1 serrano pepper
3 cloves garlic

1/2 cup white wine
2 tbls pickle brine
3 tbls olive oil
3 tbls reserved pasta water

2 tsps cumin seed
2 tsps coriander seed
2 tsps salt
2 tsps black pepper

Cook pasta to barely al dente. Set aside. Reserve the 3 tbls of pasta cooking water in with the set aside pasta.

Saute onion, bell pepper and poblano pepper in olive oil, salt and black pepper. Cook until peppers just barely begin to get tender. Add remaining ingredients, except for pasta/pasta water. Cook until liquid begins to thicken. Add pasta/pasta water. Stir to coat pasta in the sauce. Cook for a few more minutes, until sauce is a nice consistency.


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