Mexican Meets Italian

Another recipe that eventuated when my hubby felt like something different than me! 
He wanted pasta, I wanted Mexican.............. so we decided to merge them!

One word.....
       YUM

Oh, and another few words too.....
       TRY IT!

To serve 2 you'll need:
200g spaghetti
1 cup black beans
1 red capsicum, chopped
1 zucchini, chopped
1 onion, chopped
1/2 cup corn kernels
1 teaspoon cumin
1/4 cup cashews
1 teaspoon chili
1 teaspoon garlic
1 teaspoon lime juice
2 Tablespoons nutritional yeast
1/2 cup water
1/2 cup salsa
1/2 avocado, chopped into pieces

Cook spaghetti per packet directions.
In a large frying pan combine the black beans along with the chopped vegetables, corn kernels and cumin. Dry fry til veggies have softened, approx ten minutes.
While the spaghetti and bean mixture is cooking make the sauce.
In a blender combine the cashews, chili, garlic, lime juice, nutritional yeast, and water. Blend until smooth.
When the spaghetti is cooked, drain & return to the pot. Pour the sauce over the spaghetti and stir until all the strands are lightly coated, warm over gentle heat just so the sauce is warmed through.
Serve the spaghetti in a bowl with the bean/veggie mix spooned over, a large spoonful of salsa and some chopped avocado pieces.

What do you think.....?
Can Mexican and Italian be mixed?!?!?!?!?

Submitted for Healthy Vegan Friday. You can add your recipe at these blogs: 

carrie on vegan                    veggie nook                    greenthickies