Southwest Pasta

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Course: Lunch-To-Go, Main Dish

Cuisine: South American

Author: Heather Nicholds

Bring a spicy, smoky twist to pasta, along with black beans and corn for a full balanced meal. After cooking, you can also toss in some chopped bell pepper, avocado, fresh cilantro, and maybe a sprinkle of grated vegan cheese. For the finishing touch, serve with lime wedges for drizzling.

Ingredients

1 red onion, diced
1-2 tsp olive oil
1-2 tsp chipotle powder
1 28oz can crushed tomatoes
8 oz whole grain pasta, rotini, fusilli, or penne
1 cup water, or unsalted vegetable broth
1 1/2 cup corn, fresh or frozen
1 1/2 cup black beans, from 1/2 cup dried
pinch sea salt
black pepper

Instructions

On your electric pressure cooker, select Sauté. Add the red onion and olive oil and cook for 5 to 6 minutes, stirring occasionally, until lightly browned. Cancel Sauté.
Stir in the chipotle pepper, tomatoes, pasta, and water. Close and lock the lid and ensure the pressure valve is sealed, then select High Pressure and set the time for 4 minutes.
Once the cook time is complete, let the pressure release naturally for 4 minutes, then quick release any remaining pressure, being careful not to get your fingers or face near the steam release.
Once all the pressure has released, carefully unlock and remove the lid. Stir in the corn and black beans to warm. Taste and season with salt and pepper.

Notes

Substitution tip: If you don’t have chipotle pepper on hand, use 2 teaspoons chili powder plus 1 teaspoon smoked paprika.

Nutrition