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Mexi-Pasta Bake

Mexi-Pasta Bake

Looking for a comforting, warm and hearty meal but bored with your regular pasta dinner? This will not disappoint. The Mexi-Pasta takes familiar Mexican and Italian flavors and ingredients and mixes them together in a way that works and is a simple, quick and thrifty weeknight meal. It is also very adaptable. Other options you can add are defrosted frozen corn, olives, chili peppers and more.

Speaking of great food, check out our new e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.


Mexi-Pasta Bake

1 lb. pasta, cooked and drained
1/3 cup low-sodium vegetable broth
(or 1 tablespoon olive oil)
1 yellow onion, diced
1 tablespoon garlic, crushed or minced
1 red bell pepper, diced
1 tablespoon dried basil
˝ tablespoon dried oregano
1 tablespoon nutritional yeast
1 teaspoon chili powder
15.5 oz. black beans, cooked and drained
3 ounces fresh spinach
32 ounces salsa
(mild, medium or hot, your choice)
1 cup vegan cheese
(I used pepperjack), optional
Salt and pepper to taste
Vegan sour cream on top,

Preheat the oven to 375 degrees.

In a large skillet, heat the broth or olive oil over medium-high heat for a minute and then add the diced onion, cooking for about six minutes or until softened. Add garlic, red bell pepper basil, oregano, nutritional yeast, chili powder and sauté for five minutes, adding more broth by the tablespoon as you need. Add the black beans, spinach, cooked pasta and salsa, stirring until the spinach begins to wilt. If using cheese, either transfer to an oven-safe or, if it’s already in an oven-safe skillet, sprinkle cheese over the top and bake for fifteen minutes or until melted. If you are not using cheese, cook on the stovetop until heated through and serve warm.

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