20- Minute Kidney Bean Pasta

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!

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