Real Food, Made Vegan

Black Bean Chipotle Pesto Pasta

O.K., so this recipe is delicious and pretty easy, especially if you make the pesto ahead of time. It’s a solid go-to any night of the week and one of Tony’s favorites. Tony’s face lights up with joy when he hears that Black Bean Chipotle Pesto Pasta in on the menu.

So where did this cool fusion recipe come from, you ask? A few years back Tony and I lived in our first true artist loft. It was super rustic with an old antique gas stove, a lofted bed area, open floor plan and a leaky roof. :) Our place was on the second floor and right below us was this super cute Italian-Mexican fusion cafe called Privata. This place was a gem with food that was sooooo delicious, fresh and creative. It was such a treat every time we dined downstairs from our place. Needless to say, Black Bean Chipotle Pesto Pasta was on the menu and was one of our favorites. At the time we were both vegetarian and the dish was served with feta cheese on top. Since then Tony and I have both become vegan. Sadly, Privata has closed down but no worries, the recipe lives on. I have then spent the last few years perfecting it and it is now veganized thanks to Yours Truly. I hope you enjoy this wonderful dish inspired by Privata, a true Chicago treasure.

If you do decide to make the pesto ahead of time, it will keep in the fridge for about 3-4 days after making it. I like to make everything the same day and use the left over pesto as a spread on veggie sandwiches or a simple pesto pasta salad. I love homemade pesto and will sometimes just eat it right out of the jar. Yum!

bundle of basil
7 tablespoons of olive oil
6 tablespoons pine nuts
1 tablespoon of nutritional yeast
1/2 teaspoon sea salt
Put all ingredients in food processor and blend. Store in a glass container in the fridge.

So, on to the rest of the recipe sporting my awesome vegan tee from Herbivore, with my cat Evel as my sidekick, ready to make some pasta…

1 box of whole wheat pasta
1 can black beans
2 chipotle peppers
3 tablespoons pesto
2 tablespoons water
1 tablespoon olive oil
cilantro for garnish
sea salt and fresh ground pepper to taste
Cook pasta as directed on box. When pasta is ready drain most of the liquid, leaving a little bit still in the bottom of the pot (about two or three tablespoons). Set aside. In large sauté pan, add the olive oil on medium heat. Add black beans and chipotle peppers, cook on medium heat until warm about ten minutes. Adjust temperature to low/medium heat, add pesto and water. Mix well in pan until all ingredients are nicely blended. Let cook for about five more minutes. Add pasta to the sauce mixture and mix well in pan. Transfer to a large pasta serving bowl. Add fresh ground sea salt and fresh ground pepper to taste. If the pasta seems a bit dry, drizzle with olive oil and toss with salt and pepper. Garnish with cilantro.

My mouth is watering just looking at these photos Keturah took of the Black Bean Chipotle Pesto Pasta. I can’t wait to make this recipe again! Not only is this recipe delicious, it is a hearty flavorful dish packed with tons of protein. I hope you enjoy it as much as Tony and I do.

Big Hugs,

17 Responses to “Black Bean Chipotle Pesto Pasta”

  1. Lindsay says:

    That looks fantastic!

  2. Trisha says:

    Thanks, Lindsay! If you make the dish, let us know how it turns out. :)

  3. Holy, this looks so delicious! I need to try this as soon as I make pesto(if my basil plants will ever get going!) Thanks for sharing, I can’t wait to try it!

  4. Sarah says:

    Hi, I just came across your blog. The recipes here are so amazing I loved it so much. The the photography is fantastic! I just started my own blog and seek this level. Feel free to stop by, I posted a recipe about the Moroccan couscous made vegan I think you’ll love.

    • Trisha says:

      Hi Sarah! We are so glad you love the site. I am so thankful to have such an awesome friend and photographer like Keturah to collaborate with. I agree with you…her photos are fantastic! Your site looks great! I love all the info you are posting. I added your Moroccan couscous to my “things I need to make list”. Keep it up and Let’s stay in touch! Hugs!

  5. Nicole Leigh says:

    I am absolutely terrible at making pesto, but this recipe looks brilliant. I cannot wait to try it!

  6. taylor says:

    I made this recipe last weekend for me and boyfriend, so so delicious! I nearly ate the whole thing myself, YUM!

    • Trisha says:

      Hi Taylor! I have that problem too. I can almost eat it all myself. So glad you and your boyfriend loved the recipe. Thanks so much for checking out Made Vegan! :)

  7. Christine says:

    This is such a great recipe. I made this dish over the weekend and it was amazing! Love the spicy kick to it. I’m so glad it is simple too because I’ve been looking for a new recipe that I can cook often. It is so easy to get in a rut otherwise. Thanks!!

    • Trisha says:

      Christine!! So glad you liked it. I love how easy and delicious this recipe is. Thanks so much for checking out the Made Vegan! <3

  8. Nick Dye says:

    This is one of my favorite recipes. Flutter has made this part of our regular recipe cycle. Soooooo delicious! Love the site!

    • Trisha says:

      Hi Nick! Awesome. This is one of Tony’s favorite FAVORITE recipes. He gets so excited every time I make it! So glad you guys like it. Thank you!

  9. Jen says:

    I have lived in Wicker Park for 13 years now and used to live right around the corner from Privata. I have been waiting in vain for the little flyer to appear on my windshield again letting me know he was back, but no such luck yet. Needless to say, I was very excited to find your blog. Looking forward to making this tonight!

  10. [...] Dinner: Us – Black bean and chipotle pesto pasta. Alba – Black beans, quinoa, pesto, avocado, and pasta. [...]

  11. Susan says:

    Hi Trisha,

    I was looking for an easy, easy way to do something with black beans, and I wanted a recipe without cheese or dairy so that’s how I came to find you.

    I made this tonight and it is delicious. Unbelievably fast and so good. I used prepared pesto, but I make my own pesto in the summer; can’t wait to try it that way and I know it will only make more wonderful this dish.

    Thanks so much for sharing this with us.


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