This dish is a nice change from the regular pasta dish. A little smokey southwestern seasoning, black beans and few others ingredients give you a completely different flavor profile
I made this all in one pot. That means less dishes to wash and more time doing more pleasurable things.
- 16 oz. brown rice spaghetti
- 1 large onion, diced
- 1 tbsp garlic, minced
- 1 pint grape tomatoes, quartered
- 1 15.5 oz. can black beans, rinsed, drained
- 1 c corn, frozen
- 1 tbsp Smokey Southwestern Seasoning
- 1 c vegetable broth, plus more as needed for sautéing
- 1 tsp cornstarch
- 1 avocado, cubed
- cilantro,chopped, garnish
- lime wedge, garnish
Prepare spaghetti according to package instructions. Drain. Rinse. Set aside.
In same pot that you cooked your pasta in add onions and sauce. Add vegetable broth if needed to keep the onions from sticking to the pan.
Add garlic to onions and cooks until fragrant.
Add tomatoes, black beans, corn and Smokey Southwestern Seasoning. Cook until heated through.
Add pasta to veggies and stir.
Whisk vegetable broth and cornstarch together to make a slurry. Add slurry to pasta and stir until pasta is coated. This is a light flavorful sauce.
Plate pasta and add avocado cubes. The cubes add so much more flavor and creaminess to the pasta when you smash them. Garnish with a lime wedge and cilantro.
Serve. Eat. Enjoy.