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Creamy Vegan Southwest Pasta

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A bold and comforting plant-based pasta dish featuring tender pasta tossed in a creamy southwest-inspired sauce with black beans, corn, vegetables, and warm spices.

Ingredients

  • 12 oz pasta
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 cup corn kernels
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup vegetable broth
  • 1 cup unsweetened plant-based milk
  • 1/4 cup nutritional yeast
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped

Instructions

  1. Cook the pasta in a large pot of salted boiling water according to package instructions until tender. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add the diced onion and cook for about 3–4 minutes until softened.
  4. Stir in the minced garlic and diced red bell pepper and cook for another 2–3 minutes.
  5. Add the corn, black beans, and diced tomatoes to the skillet and mix well.
  6. Season with chili powder, ground cumin, smoked paprika, salt, and black pepper.
  7. Pour in the vegetable broth and plant-based milk, then bring the mixture to a gentle simmer.
  8. Stir in the nutritional yeast and cook for a few minutes until the sauce thickens slightly.
  9. Add the cooked pasta to the skillet and toss until the pasta is evenly coated with the creamy sauce.
  10. Stir in the lime juice and adjust seasoning if needed.
  11. Remove from heat and garnish with chopped fresh cilantro before serving.

Notes

  • Use gluten-free pasta if you want to make this recipe gluten-free.
  • Unsweetened almond milk or oat milk works best for a neutral creamy flavor.
  • Add diced jalapeños or cayenne pepper for extra spice.
  • Blend soaked cashews with plant-based milk for a richer sauce.
  • Extra vegetables like zucchini or mushrooms can be sautéed and added to the dish.
  • Top with sliced avocado for a fresh and creamy finish.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently with a splash of plant-based milk or vegetable broth to loosen the sauce.

Nutrition

Find it online: https://cookedbymaya.com/creamy-vegan-southwest-pasta/