Recipe Category: Pasta
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Ingredients
Makes 6 servings
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 3 cups cooked or 2 (15.5-ounce) cans pinto beans, drained and rinsed
- 1 tablespoon chili powder
- 1/2 teaspoon dried oregano
- 1 1/2 cups bottled picante sauce
- 1 (14.5-ounce) crushed tomatoes Salt and freshly ground black pepper
- 1/2 cup plain unsweetened soy milk
- 1 pound shell or other small pasta
- 1/2 cup coarsely chopped roasted pumpkin seeds (pepitas)
Method
- In large skillet, heat the oil over low heat, add the garlic and cook until fragrant, about 30seconds
- Add the beans, chili powder and oregano
- Stir in the picante sauce and tomatoes and mix well
- Reduce heat to low and simmer for 10 minutes
- Season with salt and pepper to taste and set aside
- In a food processor, combine half of the bean mixture with the soy milk and process until well blended
- Taste, adjusting seasonings if necessary
- Preheat oven to 350°F
- Lightly oil a 9 x 13inch baking dish and set aside
- In a pot of boiling salted water, cook the pasta over medium-high heat, stirring occasionally, until al dente, about 10 minutes
- Drain well and return to the pot
- Add the remaining bean-tomato mixture and transfer to the prepared baking dish
- Top with the reserved pureed pinto bean mixture and sprinkle with the pumpkin seeds
- Cover with foil and bake for 30 minutes
- Uncover and continue baking 10 minutes longer
- Serve immediately
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