Easy Mexican Pasta
February 23, 2022
Categories: Beans, Black Beans, Bow-Tie, Mexican, Southwest, Vegetarian, Vegetarian Dinner, Mexican Dinner, more
- Serving Size: 1 (413.8 g)
- Calories 634.7
- Total Fat - 18.5 g
- Saturated Fat - 10.6 g
- Cholesterol - 44.8 mg
- Sodium - 1260.1 mg
- Total Carbohydrate - 90.7 g
- Dietary Fiber - 17.9 g
- Sugars - 6.1 g
- Protein - 31.8 g
- Calcium - 480.2 mg
- Iron - 4.9 mg
- Vitamin C - 7.1 mg
- Thiamin - 0.8 mg
Step by Step Method
In a Dutch oven, preferably nonstick
Combine pasta, salsa, water, beans, corn, butter, chili powder, cumin and salt. Bring to a boil over medium-high heat. Boil 10 minutes
And sauce has formed, stirring occasionally.
Top with cheese,jalapenos, sour cream and green onion.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For a spicier dish, use a medium or hot salsa.
- For a creamier dish, use a can of creamed corn instead of the regular corn.
- Substitute black beans for kidney beans - Black beans are a great source of protein and fiber, making them a healthier alternative to kidney beans. They also have a milder flavor, which makes them better suited for Mexican dishes.
- Substitute butter for olive oil - Olive oil is a healthier alternative to butter, and it also has a milder flavor that won't overpower the other flavors in the dish. It also adds a nice depth of flavor that will complement the other ingredients.
Vegan Mexican Pasta In a Dutch oven, preferably nonstick combine pasta, salsa, water, beans, corn, vegan butter, chili powder, cumin and salt. Bring to a boil over medium-high heat. Boil 10 minutes and sauce has formed, stirring occasionally. Top with vegan cheese, jalapenos, vegan sour cream and green onion.
Mexican Street Corn Salad - This light and flavorful salad is the perfect accompaniment to Easy Mexican Pasta. It's made with sweet corn, bell peppers, jalapeno, cilantro, and a tangy lime dressing. The flavors of the salad will balance out the spiciness of the pasta, and the creamy texture of the salad will provide a nice contrast to the pasta dish.
Mexican Rice Pilaf - This flavorful side dish is a great accompaniment to the Mexican Street Corn Salad and Easy Mexican Pasta. It's made with long-grain white rice, tomatoes, onion, garlic, bell peppers, and spices. The combination of flavors and textures will add a nice contrast to the salad and pasta, and the rice will help to balance out the spiciness of the dish.
Q: Can I use a different type of pasta?
A: Yes, you can use any type of pasta you prefer. Just make sure to adjust the cooking time accordingly.
Q: What is the best way to store leftover pasta?
A: Leftover cooked pasta should be stored in an airtight container in the refrigerator for up to 3-5 days. Reheat it in a skillet with a bit of oil or butter before serving.
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FUN FACT 1: Mexican cuisine has been influenced by the Spanish, who brought ingredients like tomatoes, chili peppers and corn to the country. This Easy Mexican Pasta recipe is a great example of the fusion of flavors created by this cultural exchange.
FUN FACT 2: This dish has become popular in the United States thanks to the influence of celebrity chefs like Rick Bayless, who is known for his traditional Mexican recipes. His cooking has helped to popularize Mexican cuisine in the US.