Vegan Kidney Bean One-Pot Pasta
Ingredients
- Onion
- Mushrooms
- Zucchini
- Carrots
- Bell pepper
- Smoked paprika
- Kidney beans
- Coconut milk (canned)
- Oat milk (unsweetened)
- Gluten-free spaghetti
- Lemon juice
- Apple cider vinegar
- Turmeric
- Cumin
- Vegetable stock
- Salt
Preparation
Sauté the onions and the mushrooms for 3-4 minutes in a large non-stick saucepan until they begin to soften.
Add the zucchini, carrot, bell pepper, and smoked paprika. Stir for a minute to coat the vegetables.
Stir through the kidney beans, then pour in the coconut milk and oat milk. Add the spaghetti, lemon juice, apple cider vinegar, turmeric, cumin and vegetable stock. Simmer, stirring frequently, for 10-12 minutes or until the pasta is cooked through. Add more vegetable stock if it gets too dry.
Season to taste with salt and pepper and serve immediately
