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15 Minute Southwest Pasta
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5 from 1 vote

15 Minute Vegan Southwestern Pasta

This 20 minute southwest pasta is packed with flavors, it is dairy free and can be made plant based. You can whip it up easily, it's full of veggies and keeps for a few days in the fridge.
Prep Time5 mins
Cook Time15 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Mexican
Keyword: 15 minute, dairy free, pasta, vegan, vegetarian
Servings: 4
Calories: 669kcal
Cost: ~ $20


  • Pot
  • Serving Bowl


  • 1 Box Pasta any pasta will do but the chickpea pasta takes less time to cook so cooking times will vary!
  • 1 Cup Cooked corn
  • 1 15 oz Can Black beans
  • 1 15 ox Can Fire Roasted Tomatoes
  • 1 tbs Chopped Jalapeno
  • 1/4 cup chopped onion (red onion tastes best)

Creamy Southwestern Sauce

  • 1/4 Cup Tahini
  • 1/4 C Hot Water Add into blender slowly. This is to thin out the tahini. Be patient it will thin out after a few additions of the water. Don't add it all at once, go slowly.
  • 1/8 tsp Chipotle Powder
  • 1/8 tsp Paprika
  • 1/8 tsp Salt or add a pinch to taste
  • 1/8 tsp Garlic
  • 1/2 tsp Honey
  • 1 tbs olive oil


  • Cook pasta according to instructions on the box. While it is cooking, make the Southwestern Sauce.
  • Cook frozen corn, drain and rinse beans. add any spices into the tomatoes if preferred

Southwestern Sauce

  • In a small blender add all the ingredients EXCEPT WATER. Pour water in 1/2 amout at a time. Tahini brands very and some need more or less to thin. Be patient with this process it will eventually thin!

Assemble Pasta

  • Once pasta is cooked, drain water and add to a serving bowl. Add in all the above ingredients and jalapenos. Gently toss with spoons to help coat the pasta evenly. Serve room tempurature or cold.


Calories: 669kcal