Mexican Pasta

This pasta dish is one of my family's favorites. It is so easy to make, filling, delicious, and full of plant-based goodness! I substitute this pasta dish on "Taco Tuesday" sometimes and never hear a complaint!

Roasted Vegetables 

Parchment or Foil to line baking sheet 

1 small butternut squash, peeled, seeded, and diced into 1/2-inch cubes (3 cups) 

2 medium zucchini cut into 1/2-inch pieces 

1 red bell pepper cut into 1/2-inch pieces 

One 15-ounce can kidney beans, rinsed and drained 

3 tablespoons grapeseed oil (or oil of choice)

2 teaspoons ground cumin 

1 1/2 teaspoons dried oregano 

1 teaspoon kosher salt 

1 box pasta of choice 

Chipotle Cream Sauce 

1 can full-fat coconut milk, refrigerated overnight (coconut cream) 

1 tablespoon fresh lime juice 

1 teaspoon light agave nectar

2 tablespoons El Pato tomato sauce

1. Position an oven rack in the center of the oven and preheat the oven to 425 degrees F.Cover a heavy baking sheet with parchment or foil. 

2. In a medium bowl, toss together the butternut squash, zucchini, red pepper, kidney beans, oil, cumin, oregano, and salt. Spread the mixture in a single layer on the baking sheet. Roast until the vegetables are golden and tender 25 to 30 minutes. 

3. Cook pasta according to package directions. Place in a large bowl.

4. For the chipotle cream sauce: in a small bowl, mix together the coconut cream, lime juice, agave nectar, and El Pato tomato sauce until smooth. 

5. Spoon the roasted vegetables over the pasta and mix well. Pour the chipotle cream sauce over the pasta and vegetables and mix well. 

6. Chop up some fresh cilantro and sprinkle over top if desired. (Recipe adapted slightly from: Giada de Laurentiis)