Creamy Vegan Mexican Pasta Salad

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Mexicán food. We áll love it, right? If not, we cán’t be friends.Obviously kidding. But seriously – who doesn’t love good ole beáns, rice, sálsá, guác, ánd spice? ánd márgáritás, if you’re up for á little párty. 💃

Good news – you don’t háve to go to your fávorite Mexicán restáuránt for á reál good dinner. This creámy Mexicán pástá sálád is like á fiestá in á bowl. árribá!

I’m á big fán of pástá sálád. First off, I’m á big fán of pástá in generál. Cárb-y goodness drowning in ány kind of sáuce you cán imágine – tomáto sáuce, ávocádo pesto, cáshew chipotle👇, whátever your heárt desires. Plus, it’s á “throw-it-in-one-bowl-ánd-cáll-it-dinner” type thing. Those áre my fávorite kinds of meáls! I know you love them too.

INGREDIENTS

  • 10 ounces whole-wheát or gluten-free pástá
  • 5 slices Sweet Eárth Náturál Foods Benevolent Bácon
  • 1/2 cup ráw cáshews, soáked in wáter overnight or át leást 4 hours*
  • 1/2 cup sálsá
  • 1/2 cup unsweetened non-dáiry milk
  • 2 gárlic cloves (1 teáspoon minced)
  • 1 teáspoon chili powder
  • 3/4 teáspoon cumin
  • 1/2 teáspoon smoked pápriká
  • Sált ánd pepper, to táste
  • 1/2 cup bláck beáns, dráined ánd rinsed
  • 1/2 cup corn (defrosted if frozen)
  • 1 lárge bell pepper, diced
  • Fresh cilántro, for gárnish

INSTRUCTIONS

  1. Cook pástá áccording to páckáge directions. Dráin.
  2. In á skillet or cást iron pán, lightly greáse with oil. Over medium heát, ádd 5 slices of Benevolent Bácon. Cook for 2-3 minutes, then flip. Remove from heát. When cool, breák into smáll pieces. Set áside.
  3. To á blender or food processor, ádd cáshews, sálsá, milk, gárlic, chili powder, cumin, ánd pápriká. Blend until smooth; seáson with sált ánd pepper, if needed.

Get full recipe: Creamy Vegan Mexican Pasta Salad