Vegetarian Taco Pasta
Ingredients
The pasta
The vegetables and beans
-
½
medium
yellow onion
-
1
medium
green bell pepper
-
¼
teaspoon
table salt
-
3
cloves
garlic
-
10
ounce
can diced tomatoes with green chiles
-
15
ounce
can kidney beans
-
¼
cup
chopped cilantro
The sauce
-
1
tablespoon
extra virgin olive oil
-
½
cup
sour cream
-
½
cup
reserved pasta water
The spices
-
1
tablespoon
chili powder
-
2
teaspoons
cumin
-
1
teaspoon
dry oregano
The toppings
-
1
cup
shredded sharp cheddar
-
¼
cup
sliced green onions
Instructions
- Cook the pasta according to package instructions, reserving ½ cup of the pasta water.
- In a Dutch oven, heat olive oil and sauté chopped onion, bell pepper, and salt until softened.
- Add minced garlic and sauté until aromatic.
- Stir in chili powder, cumin, and oregano, cooking for 30 seconds.
- Add the diced tomatoes with chiles, drained kidney beans, and cilantro, cooking until warmed through.
- Reduce heat and add sour cream and reserved pasta water, whisking to create a sauce.
- Stir in the cooked pasta and shredded cheese, heating until the cheese melts.
- Serve topped with green onions and additional cilantro.
Nutrition Facts (estimated)
Servings
5 servings
Calories
468
Total fat
17g
Total carbohydrates
61g
Total protein
21g
Sodium
315mg
Cholesterol
36mg
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