Wild West Pasta Bake Recipe

Wild West Pasta Bake Recipe

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

1. In large skillet, heat the oil over low heat, add the garlic and cook until fragrant, about 30seconds
2. Add the beans, chili powder and oregano
3. Stir in the picante sauce and tomatoes and mix well
4. Reduce heat to low and simmer for 10 minutes
5. Season with salt and pepper to taste and set aside
6. In a food processor, combine half of the bean mixture with the soy milk and process until well blended
7. Taste, adjusting seasonings if necessary
8. Preheat oven to 350°F
9. Lightly oil a 9 x 13inch baking dish and set aside
10. In a pot of boiling salted water, cook the pasta over medium-high heat, stirring occasionally, until al dente, about 10 minutes
11. Drain well and return to the pot
12. Add the remaining bean-tomato mixture and transfer to the prepared baking dish
13. Top with the reserved pureed pinto bean mixture and sprinkle with the pumpkin seeds
14. Cover with foil and bake for 30 minutes
15. Uncover and continue baking 10 minutes longer
16. Serve immediately

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