A different kind of pasta

Obviously everyone has had the well known favorite pasta - spaghetti with red sauce.  And it's definitely delicious, I don't deny that for one second.  But I recently came across a recipe for a pasta sauce that has a Mexican twist on it.  And it uses black beans to add heartiness and protein where most vegetarian pastas might lack it.  When I first tried it, it was good, but it was missing ...something.  I knew it would be very good with the addition of shredded cheddar cheese (I was right) but I didn't want to depend on cheese to love the recipe, because I want to eventually cut dairy out of my diet.  So when I was having the leftovers, I tried it with a little bit of freshly made guacamole (just simple mashed avocado+pressed garlic+salt) and it was a winner!!   Also you can freeze the sauce if you make a lot and can't use it up before it goes bad.  I love recipes that freeze well! 

Ingredients:

1 1/2 Tbsp vegetable oil
1 Medium onion, chopped
2 Cloves garlic, minced
1 (14.5oz) can diced tomatoes, undrained
1 (4.5oz) can green chiles
1 Tsp chili powder
1 Tsp ground cumin
1/2 Tsp sugar
1/4 Tsp fresh chopped oregano
1 (14.5oz) can black beans, rinsed and drained
Fresh cilantro, chopped for garnish

12 oz. whole wheat pasta

Garnish(es)
1-2 large avocados, mashed
1-2 cloves of garlic, pressed
dash of salt

OR Shredded cheese, for topping



Directions:

If topping with guacamole, first cut avocado in half, scoop it out and mash it up in a small bowl.  Add pressed garlic and salt, mix all together and set aside.

Bring a large pot of water to a boil, season with salt and cook pasta according to instructions on the box.

Meanwhile, preheat oil in a large skillet over medium heat.  Add the onions and saute for 1-2 minutes, when onions begin to turn translucent add the garlic and saute until fragrant, an additional 1-2 minutes.  Add the tomatoes, chili powder, cumin, and sugar and bring to a boil, reduce heat and simmer for about 15 minutes. 

Remove 1 cup of the tomato mixture from the pan and place in a medium bowl along with 3/4 of the can of black beans.  Using an immersion blender, blend the mixture until desired consistency is achieved.  (if you don't have an immersion blender you can use a food processor, magic bullet or blender)   Return the mixture to the skillet, along with the 1/4 can black beans and oregano and stir together. 

Divide the pasta evenly among the plates and spoon the black bean sauce over the pasta.  Top with cilantro either the guacamole or cheese and devour!

First (cell phone) picture of pasta topped with guacamole
 

Picture of it all mixed together. It doesn't look as appetizing all mixed up, but it was delicious!

 Recipe source: Adapted from branny boils over originally from American Dry Bean Board