20- Minute Kidney Bean Pasta

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Kidney Bean Pasta

Cook and Prep Time: 20-25 minutes

Serves: 4

You Need

• 28oz. Kidney Beans, rinsed and drained
• Chickpea Spaghetti (or other pasta alternative)
• 1 Yellow Onion, chopped
• 6-8 cloves Garlic, sliced
• 2 cups Mushrooms, chopped
• 1 bunch Broccolini, chopped
• 1 Carrot, diced
• 1 Bell Pepper, diced
• 14oz.  Coconut Milk
• ½ c Oat Milk
• 1 c Vegetable Stock
• 1 T Smoked Paprika
• 1 t Ground Turmeric
• 1 t Ground Cumin
• 1 Lemon, juiced
• 1 T Apple Cider Vinegar
• Salt & Pepper, to taste

For Garnish

• Chopped Parsley
• Chopped Basil
• Red Pepper Flakes

DIRECTIONS

1. Rinse and chop the produce accordingly.
2. Sauté the mushrooms, onion and garlic for 4-5 minutes, until the onion is translucent.
3. Add the carrots, bell pepper, broccolini, smoked paprika, cumin, and turmeric.  Cook for 1-2 minutes, until fragrant.
4. Add the kidney beans, coconut milk, and oat milk.  Then, add the spaghetti, lemon juiced, and apple cider vinegar.  Cook for 10-12 minutes, until the pasta is cooked through.  Add vegetable stock if needed.
5. Season with salt and pepper to taste.  Garnish with parsley and red chili flakes.  Enjoy!