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How to make:

One Pan Mexican Pasta Skillet (vegan)

Dinner is served in 30 minutes with this One Pan Mexican Pasta Skillet with a dairy-free chipotle yogurt sauce! It’s insanely satisfying thanks to 16 grams of plant protein per serving. (vegan)

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Author:
Emilie
Yield:
6 1x
Rating: 5 from 4 reviews

Ingredients

For the pasta:

For the sauce:

Instructions

  1. In a large skillet, cook pasta according to package directions. Drain; set aside.
  2. In the same skillet over medium heat, add Pompeian Smooth Extra Virgin Olive Oil. When hot, add bell pepper and jalapeno; cook for 5-7 minutes, until tender. Add corn and garlic; cook for 1-2 minutes, until corn is slightly charred, making sure not to burn the garlic. Add black beans and diced tomatoes, with liquid. Cook for 1 minute, stirring. Return the cooked pasta to the skillet; stir until ingredients are evenly combined.
  3. To the skillet, add all sauce ingredients. Stir to coat evenly. Season with salt and pepper as desired.

Notes

  1. In a large skillet, cook pasta according to package directions. Drain; set aside.
  2. In the same skillet over medium heat, add Pompeian Smooth Extra Virgin Olive Oil. When hot, add bell pepper and jalapeno; cook for 5-7 minutes, until tender. Add corn and garlic; cook for 1-2 minutes, until corn is slightly charred, making sure not to burn the garlic. Add black beans and diced tomatoes, with liquid. Cook for 1 minute, stirring. Return the cooked pasta to the skillet; stir until ingredients are evenly combined.
  3. To the skillet, add all sauce ingredients. Stir to coat evenly. Season with salt and pepper as desired.