Sunday, March 9, 2014

Vegan Baked Cheesy Spinach Pasta With Black Beans, Salsa, And Avocado Sour Cream Sauce

Close up of a simple to make baked Mexican style pasta.
Today is the final Dayton hurrah before another wheel tooting Greyhound bus adventure back to Philadelphia tomorrow evening. Thankfully, I have seen a lot of beloved familiar faces. Dear friends that I probably won't see for many many months (insert sad face). Decided to visit my sweet, humorous, very charming family on the last day, bringing along a savory, flavorful dish that had been cooking inside my imagination for weeks. I told Mom to make the garlic bread because I had a special baked pasta on the horizon. Rich and flavorful combinations dance together with delectable avocado sour cream sauce, Daiya's amazing cheddar style shreds (or use Veggie Galaxy Food Brand's Mexican Style Shreds), black beans, and Garden Fresh Gourmet's amazingly fantastic Wild Mild Chunky Salsa, this coveted dish is inspired by on the border deliciousness. There is a spicy fiesta kick to every bite, but it's not overly inflammatory on the sensitive taste buds.
It was certainly a hit for dinner!
Mom loved the creativity, Robert, my older brother was over the moon, and Patrick, my little brother said it best, "this is banging!"
So I must be doing something right. Well, in the kitchen. 
FYI: It doesn't have to be pasta either. Rice or quinoa would be great substitutes.

Sweet after dinner family photo!
Vegan Baked Pasta With Black Beans, Salsa, And Avocado Sour Cream Sauce Ingredients and Preparation

1 package whole wheat pasta
1 cup spinach
16 oz Garden Fresh Gourmet Wild Mild Salsa (or any other mild salsa will do)
16 oz black beans, drained and rinsed
1 cup Daiya cheddar style shreds
1/4 cup green onion, chopped finely
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika

2 avocados, ripened
1/4 cup sour cream
2 tablespoon olive oil
2 tablespoon almond milk
1 teaspoon salt
1 teaspoon lemon juice
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon paprika

To make the avocado sour cream sauce- whip all ingredients inside of a blender and set aside.

Cook pasta according to package directions.
Add steamed spinach.
Preheat oven to 350 degrees and prepare a baking dish. 
Stir cooked pasta and spinach together with salsa, black beans, Daiya, green onion, salt, black pepper, crushed red pepper, cayenne pepper, and paprika.

Rainbow medley of flavor.
Stir in the avocado sour cream sauce and bake for 25-30 minutes.
The foil is about to blow up from the delicious madness!
Served with a side of yummy garlic bread toast.

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