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Taco Pasta may seem like a strange fusion of cuisines, Mexican and Italian, but trust us, this is a great tasting dish. Served with a creamy Mexican sauce or a simple tomato sauce, the blend of tastes and textures is sure to please your palette.
Taco Pasta (serves 4) adapted from Well Your World
- 8 ounce box pasta (we love the Chickpea rigatoni pasta)
- small onion, diced
- 3 garlic cloves, minced
- 1 colored bell pepper, diced
- 1 jalapeño, seeded and diced
- 2 cups cherry tomato, cut in pieces
- 1 zucchini, diced in small cubes
- 3 cups frozen corn
- 1 bunch green onions, sliced on diagonal
- 15 ounce can black beans, drained
- ½ bunch cilantro, leaves chopped, stems removed
Tomato Sauce:
- 3 tablespoons tomato paste
- 1½ cups salsa
or Cashew Mexican Sauce:
- ¾ cup raw cashews
- 1 cup water
- 3 garlic cloves
- ¼ cup nutritional yeast
- 2 tablespoons apple cider vinegar
- 2 teaspoons regular or smoked paprika
- 1 teaspoon Dijon mustard
- 1 lime juiced
- 2 teaspoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
Prepare pasta according to package directions, drain and set aside.
In a large pan, sauté onion and garlic until soft with 3 tablespoons filtered water.
Now add colored pepper, jalapeño and tomatoes, Cook until becoming soft.
Add corn, beans, cilantro and green onions and stir well. Cook until almost soft.
Add cooked pasta.
Add Tomato Sauce or Cashew Mexican Sauce, or some of both. Stir well and serve.