This summer, Colleen shared with us one of her favorite ways to use garden fresh herbs and Colorado beans – pasta sauce! The next time you are craving a delicious and satisfying bowl of pasta, be sure to give this Mayocoba Beans & Basil Pasta Sauce a try!
Mayocoba Beans & Basil Pasta SauceCourse: Recipes, VideosDifficulty: Easy
Has your summer herb garden gone bonkers? Mine has! Between the never-ending basil, the copious amounts of cilantro and the overgrown oregano, there’s a lot of herbalicious things happening on my back porch. This isn’t a bad thing. Let me be clear: I’m not complaining, just a bit flustered. How do we capitalize on and capture the freshness before that first freeze? Pasta Sauce! But herbs alone won’t do. That’s why I’ve combined them with Colorado grown Mayocoba beans. These creamy beans pair well with any of your garden herbs to make a dairy free sauce that’s fresh and bright. Spaghetti night is finally getting a facelift! – Colleen
½ cup dry Mayocoba beans, soaked overnight & simmered in salted water until cooked
2 cups fresh basil
1 cup fresh spinach leaves
1 big garlic clove (if you love garlic, add in another!)
½ cup olive oil
Juice of one lemon
½ cup pasta water or vegetable stock
Salt and pepper, to taste
Pasta of your choice (I used about 12 ounces of spaghetti for this recipe)
- Pro tip: Start cooking your pasta before you make the sauce and reserve a cup of pasta water.
- For the sauce, put the cooked beans in your blender with all other ingredients. Blend until smooth. If your sauce is too thick, add a bit more stock or pasta water until it reaches your desired consistency.
- Taste for seasoning and season with salt and pepper if necessary.
- Pour sauce over hot pasta and toss around until well coated. Top with parmesan cheese and red pepper flakes.
- Rigatoni works well for this sauce, or for something different, try it on rice!