Southwestern Pasta – Vegan Dinner

Some nights you just want to get dinner on the table and be done. Who hasn’t had one of those before? You can spend all week pinning ideas and planning the perfect menu but sometimes everything else gets in the way and sweatpants and TV seem like a mini vacation. This dinner is the perfect dinner for that night.

This past weekend we spent Saturday at a Garden Expo hosted by our county coop. You would have thought we were going out for a romantic dinner or to a fun concert the way that we were excited to hit this up. It was a lot of fun and we had the opportunity to attend sessions specific to growing tomatoes, growing squash and also a session dedicated to all things herbs.
I’ve attempted growing herbs from seed before, but it didn’t end well. I haven’t had the heart to try again with new plants but this experience changed my mind. The instructor talked through an A-Z overview of some of the most common herbs, but one in particular grabbed my attention. Chocolate Mint. Now – she passed around a couple of stems of Chocolate Mint so that we could smell it and see it up close. Yes, it smells like a York peppermint patty. But, that wasn’t even the magic moment. Next – she passed around chocolate chip , err – scratch that…Chocolate Mint cookies. You see – she replaces all of the chocolate chips with dried Chocolate Mint. Um…amazing? Yes. Obviously I came home with 2 plants.
After talking to the distributor, he gave me a couple of guidelines on getting them started. With his advice, I split each plant into 2, and planted all 4 parts into one long window box. They should spread from there and double in size. They are already long enough to harvest and I will be cutting about 4″ of stems off of each plant to start drying my first batch! I am already thinking about how delicious those cookies will be and can’t wait to share!
At any rate, after spending the day learning so much new information – I was drained. I mean, it’s been a long time since I took a class and much less an entire day. So this Southwestern Pasta was the saving grace for our dinner.
This recipe is so easy, you basically throw everything into one tall pot and cook it together until you have a deliciously Southwestern Pasta with a kick. Not only does it taste delicious but the colors going into it are just as vibrant as the taste.
Southwestern Pasta – Vegan Dinner

Prep Time: 10 minutes

Cook Time: 20 minutes


  • 16 oz Rotini or similar pasta
  • 2 cups Frozen Corn
  • 1 Green Pepper, diced
  • 1/2 Red Onion, diced
  • 15 oz. can Rotel Tomatoes with Chilies
  • 15 oz. can Black Beans, drained and rinsed
  • 1/3 cup Taco Seasoning
  • 2 tsp. Olive Oil
  • 6 cups Vegetable Broth
  • Salt and Pepper to taste
  • Top with vegan cheddar cheese or sliced jalapenos to taste.


  1. Add all ingredients, with exception of the Black Beans to a large pot.
  2. Stir to combine and bring contents to a boil for 2-3 minutes.
  3. Reduce heat to medium-low and continue to cook, covered for about 15 minutes, stirring occasionally.
  4. When finished, the pasta should be cooked to desired texture and you will have some of the juices in the bottom of the pot.
  5. Remove from heat and stir in the rinsed and drained Black Beans.
  6. Replace cover and let set for 5 minutes.
  7. Top with vegan cheddar cheese or sliced jalapenos to taste.

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