I’ve been sitting on this recipe for a long time, like over a year. My apologies. I think you will agree that it is worth the wait. I’m the kind of girl who loves a vegan, gluten-free, nut-free pasta that tastes like it belongs in a restaurant. It’s also soy-free if that is important to you.
What’s better than pasta? Pasta with Mexican flare. I often use macaroni noodles and call this Fiesta Mac but you use whichever noodles you like but if you are feeding toddlers small noodles are usually best.
Ingredients for the sauce
- 2 Tbsp Nutritional Yeast
- 2 Tbsp Brown Rice Flour*
- 1 tsp salt (optional)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1 1/2 cups unsweetened plant-milk
Ingredients for the pasta
- 1 package (16 oz) Gluten-Free Pasta (any shape)
- 1 can black beans, drained and rinsed
- 1 cup organic corn (I use frozen)
- 1 cup diced tomatoes
*cornstarch can be used instead
- Dump all of the dry ingredients for the sauce into a medium sauce pan on medium heat. Pour in 1/2 cup plant-milk and stir with a whisk.
- In a separate pot bring water to boil to cook pasta. Follow the package directions.
- Alternate between whisking the sauce and scraping the bottom with a silicone spatula. As the sauce thickens add another 1/2 cup of plant milk until the full 1 1/2 cups is used.
- Pour beans and corn into the pasta in its last few minutes of cooking time.
- Drain pasta (and corn and beans), pour Fiesta Sauce on top of pasta and mix well.
- Dump tomatoes on top and mix one more time.
Fiesta Pasta is perfect for a potluck and can be used as the Main Dish or a Side Dish! The Fiesta Sauce gives it just the right amount of cheezy flavor without the dairy. You can also add an 8 oz can of tomato sauce (no need to change other measurements, just cook it a bit longer) for a slightly more savory flavor.
This recipe made me fall in love with nutritional yeast all over again. You can easily alter it to suit your preferences.The page contains affiliate links.