Ola muchachos! Mexican is one of my favorite cuisines, but nachos, tacos, and chili poppers can be quite oily and rich. This Roasted Vegetable Mexican Pasta, although not authentically Mexican, boasts its traditional spicy, smokey flavor and iconic ingredients including beans, avo, and corn. The roasted vegetables are all blended into the creamy sauce – a great disguise for people who don’t like eating veggies. I made this dish with Happy Earth People Red Lentil pasta but you can use any pasta you wish. I prefer Happy Earth People as it is made with 100% legumes, which makes it gluten and wheat-free, as well as high in protein and fiber. If you want to eat all the pasta with the guilt, this should be a staple in your pantry.
At the moment (June 2020), I’m helping to support Happy Earth People during the lockdown and offering my friends and followers a little discount when they order online. Simply use the promo code “LeoLovesLegumes” when placing your order on their website here: https://happyearthpeople.com. Happy Earth People is also offering free deliveries on Thursdays.
Roasted vegetable Mexican pasta
This Roasted Vegetable Mexican Pasta is super healthy, yet luxurious, and boasts the traditional spicy, smokey flavor of Mexican cuisine. It is packed with veggies and iconic ingredients such as beans, avo, and corn.
- 500g Happy Earth People Red Lentil Pasta
- 1 beetroot
- 2 red bell peppers
- 4 tomatoes
- 3 garlic cloves
- 2 onions, chopped
- 1 cup oat milk (I used Oatly barista)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon hot sauce
- 2 Tablespoons Clearspring organic sweet white miso paste
- 1/2 cup coconut milk
- 1/4 teaspoon salt and pepper
- 1 cup cooked black beans
- 1 cup corn kernels
- Garnish: fresh coriander or sliced spring onion, fresh chili or chili flakes and avocado
Cook pasta according to the package instructions (if using happy Earth People pasta, it will only take around 8 minutes. Drain and set aside.
Core the bell peppers, skin the garlic cloves and cut the edges off the beetroot. Roast the beetroot, bell pepper, tomatoes, and garlic cloves in the air-fryer or in the oven at 180 degrees Celsius for about 15 - 20 minutes (or until the skins of the vegetables are charred). If using the oven, drizzle a little bit of oil over the vegetables.
Heat a teaspoon of oil in a pan and fry the onions until translucent. Add the crushed garlic and try until the onions and the garlic is caramelized. Add water when needed.
Place the roasted vegetables and caramelized onion mix in a high-speed blender along with 1 cup oat milk, garlic powder, onion powder, smoked paprika, and hot sauce. Blend until completely smooth and creamy.
Pour the sauce into a pot and bring to medium heat. Add 2 tablespoons white miso paste, 1/2 cup coconut milk, and season with salt and pepper. Heat through.
Add the cooked pasta, beans, and corn kernels and mix through.
Serve in pasta bowls, topped with fresh coriander or sliced spring onion, fresh chili or chili flakes and avocado.
If you’re cooking for kids, simply switch the smoked paprika with regular paprika and omit the hot sauce - you can always add it to your serving separately.