Ingredients
Scale
- 12 oz penne pasta
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 small red bell pepper, roasted & diced
- 1/4 cup canned chipotle in adobo, blended smooth
- 1/2 cup unsweetened cashew milk (or dairy milk)
- 2 tbsp nutritional yeast (or Parmesan for non-vegan)
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup canned black beans, rinsed
- 1/2 cup corn (fresh or thawed frozen)
- 1/2 avocado, diced
- Fresh cilantro, chopped (for garnish)
- Lime wedge (for serving)
Instructions
- Bring a large pot of salted water to boil. Cook penne until al dente; reserve 1/2 cup pasta water, then drain.
- While pasta cooks, heat olive oil in a large skillet over medium. Sauté garlic 30 seconds until fragrant.
- Add roasted red pepper, chipotle_blend, cashew milk, nutritional yeast, cumin, smoked paprika, salt, and pepper. Simmer 3–4 minutes until slightly thickened.
- Stir in black beans and corn; cook 2 minutes. Add cooked penne and toss to coat, adding reserved pasta water as needed for creaminess.
- Serve topped with avocado, cilantro, and a squeeze of lime.
Notes
- For vegan option, use nutritional yeast and plant-based milk.
- For extra protein, stir in 1 cup shredded cooked chicken or sautéed tofu.
- Toast penne in the skillet before boiling for a nuttier flavor (optional).
- Prep Time: 10 min
- Cook Time: 20 min
- Method: Stovetop
- Cuisine: Southwest American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 3/4 cups
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
