Black beans, onions, roasted red peppers, vegan cream cheese, celery, and garlic are all wrapped up in cilantro dough to make this delicious nod to the flavors of the Southwest. We recently adapted this flavor for our new plant-based line of ravioli.
Pairs well with these Pappardelle's sauces/oils/vinegars:
- Chimayo Chile Sauce
- Roasted Garlic & Four Cheese Sauce
- Plant-Based Romesco Sauce with Hemp Hearts
- Cilantro & Roasted Poblano Chile Pesto
- Colorado Hemp Seed Oil
- Jalapeño Olive Oil
To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil to prevent filled-products from breaking and stir gently for fifteen seconds. Cook pasta for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.
Filling: Black Beans, Onions, Roasted Red Peppers, Vegan Cream Cheese (Filtered Water, Coconut Oil, Potato Starch, Salt (Sea Salt), Glucono-Delta-Lactone, Flavor (vegan sources), Olive Extract, Vitamin B12), Celery, Garlic, Vegetable Puree Mix (Carrots, Onions, Celery), Salt, Sugar Maltodextrin, Corn Oil, Less Than 2% of Autolyzed Yeast Extract, Potato Starch, Xanthan Gum, Natural Flavors, Carrot Juice Concentrate), Spices, Extra-Virgin Olive Oil, Nutritional Yeast, Salt, Granulated Garlic. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Wheat Flour (Milled Wheat, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Cilantro, Wheat Gluten, Coriander, Vegetable Oil, Salt, Spices for Coloring.