Black Bean Pasta with Tomatillo Sauce
  • 1tablespoon olive oil
  • 1cup chopped white onion
  • 2cups vegetable broth
  • 3cups tomatillos, husks removed, washed and choppedabout 12
  • 1/2cup chopped green bell pepper
  • 1jalapeño pepper, minced
  • 1/2teaspoon salt
  • 1large avocado, peeled, pitted and chopped
  • 1/2cup chopped fresh cilantro
  • 1tablespoon minced garlic
  • 12ounces black bean pasta, spaghetti shape
  1. In a large pot, heat oil. Saute onion in oil until it’s translucent and tender, about 5 minutes. Add the broth, tomatillos, bell pepper, jalapeño and salt. Bring to a boil then cook on high for 10 minutes, or until vegetable soften, tomatillos have turned olive green and the sauce starts to thicken. Remove from heat and add avocado, cilantro and garlic. Using an immersion blender or blender, blend the sauce mixture to desired texture (TIP: It’s ideal to leave some texture, similar to a chunky marinara sauce).
  2. While the sauce is cooking, in a separate pot, cook black bean pasta according to package directions. Serve sauce over noodles. If desired, top with crumbled queso fresco.