Mexico vegan italy pasta
Ingredients
- 1tb vegetable broth
- 1 can kidney beans
- 2 red onions
- 1 shallot
- 1 red paprika
- 1 can of corn
- 1 can chopped tomatoes
- 1 tomato
- olive oil
- salt, pepper
- basil
- 1tb sugar
- 4 garlic cloves
- 1tb smoked paprika powder
- 2tb nutritional yeast
- 1/2 pack plantbased cream
Preparation
Chop onion, garlic chilli and shallot
Fry in oil
Add vegeatable broth
Cook the pasta
Chop the paprika and add to the onions
Glaze for a couple of minutes
Add the tomatoes
Glaze for another couple of minutes
Add the kidney beans, canned tomatoes and corn
Let simmer for 10 minutes
Add red wine and a good splash of the pasta water
Simmer another 5-10 minutes
Spice with chilli oil, salt, pepper, sugar and paprika powder
Mix in nutritional yeast and plantbased cream
Mix in the pasta
