Meat Free Monday – Vegan Pasta with Mexican Flair

Meat Free Monday – Vegan Pasta with Mexican Flair

People often seem to be reluctant to try meatless recipes. I will tell you one thing, I have been cooking like this for ages and nobody notices, or cares that there’s no meat.

If you’re wondering why we do Meat Free Monday and where it comes from, you can read all about it here.

This vegan pasta recipe is so quick and easy, you might just feel like you popped into a drivethrough… ok maybe not a hundred percent, exactly like that but you get the idea! I find that vegan and vegetarian is always so much easier when it has a Mexican slant as it’s so tasty, spicy, filling and seems indulgent when it’s actually loaded with great ingredients.

Vegan Pasta Mexican

Vegan Pasta with Mexican Flair

Category: Meat Free Mondays

Cuisine: Mexican


Vegan Pasta with Mexican Flair

Vegan, Gluten Free, Sugar Free


    Enchilada Sauce
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 tsp crushed garlic
  • 1 tbsp paprika
  • 1 tbsp turmeric
  • 1/2 tsp crushed chilli flakes (optional)
  • 1 tbsp cumin
  • 1 tsp salt
  • ¼ tsp oregano
  • 1 tin tomato puree
  • 1 cup vegetable stock
  • 1 avocado, sliced
  • 1/2 red pepper, diced
  • 1/2 yellow pepper, diced
  • 1 tin black beans, drained and rinsed
  • 1/2 cup corn kernels
  • 3-4 tsp crushed garlic
  • 1 onion, chopped
  • 300 g uncooked wholewheat pasta (or gluten free or vegetable)
  • 1 packet taco seasoning mix
  • salt & pepper


    Enchilada Sauce
  • Heat oil in a medium saucepan over med-high heat. Add diced onion and cook until just browned, about 5 minutes. Stir in garlic and the rest of the spices and cook for about 30 seconds, stirring constantly.
  • Add in the tomato puree and vegetable stock. Simmer for approximately 10 minutes, stirring occasionally.
  • Cook pasta according to packet instructions.
  • Start with frying the garlic in the oil. Add chopped onion and saute slightly golden and brown.
  • Then add all the other ingredients (enchilada sauce, taco seasoning, peppers, corn and beans) to the pot. After 5 minutes add the cooked pasta and cook for 4 more minutes. Divide into bowls or plates, and serve with avocado slices on top.

Enchilada sauce recipe sourced from:

Pasta recipe sourced from:

Posted on: March 2, 2018mammachefjozi

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