Pasta With Black Bean Cilantro Sauce

This Pasta With Black Bean Cilantro Sauce is a comforting, plant-based meal that comes together in under an hour. It combines the earthy richness of black beans with the brightness of fresh cilantro and a creamy, homemade parmesan sauce. The sauce is thickened with flour and evaporated milk, then enriched with sautéed garlic, onions, and mushrooms for a robust flavor profile. Sweet shoepeg corn and tender spinach add texture and nutrients, while Rotel diced tomatoes bring a subtle kick of spice. It’s a satisfying, budget-friendly dish perfect for busy weeknights or when you want something wholesome for the whole family. Serve it hot over bowtie pasta or your favorite noodle shape for a complete, hearty meal.

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 450

Dietary: Vegan

Description

This Pasta With Black Bean Cilantro Sauce is a comforting, plant-based meal that comes together in under an hour. It combines the earthy richness of black beans with the brightness of fresh cilantro and a creamy, homemade parmesan sauce. The sauce is thickened with flour and evaporated milk, then enriched with sautéed garlic, onions, and mushrooms for a robust flavor profile. Sweet shoepeg corn and tender spinach add texture and nutrients, while Rotel diced tomatoes bring a subtle kick of spice. It’s a satisfying, budget-friendly dish perfect for busy weeknights or when you want something wholesome for the whole family. Serve it hot over bowtie pasta or your favorite noodle shape for a complete, hearty meal.

Directions

1
Cook pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water if needed for consistency.
2
Heat a large skillet over medium-high heat and coat with cooking spray or oil.
3
Add chopped onion, minced garlic, and chopped mushrooms to the skillet. Sauté until the vegetables are tender and the onions are translucent, about 5-7 minutes.
4
Sprinkle the flour over the sautéed vegetables and stir constantly to coat them evenly, forming a paste.
5
Gradually pour in the evaporated milk while stirring continuously to prevent lumps.
6
Continue stirring and cooking the mixture over medium heat until the sauce thickens, about 3-5 minutes.
7
Stir in the grated Parmesan cheese and black pepper. Cook until the cheese is fully melted and the sauce is smooth.
8
Add the drained black beans, Rotel diced tomatoes, drained corn, cooked spinach, and chopped cilantro to the skillet.
9
Heat the mixture through, stirring occasionally, until all ingredients are warmed and well combined.
10
Serve the black bean cilantro sauce hot over the cooked pasta.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal

% Daily Value *
Cholesterol 15mgmg5%
Sodium 800mgmg34%
Protein 18gg36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/pasta-with-black-bean-cilantro-sauce/