Best 2 Southwestern Vegetarian Pasta Recipes
**Southwestern Vegetarian Pasta: A Flavorful Fusion of Mexican and Italian Cuisine**
Embark on a culinary journey that blends the vibrant flavors of Mexican and Italian cuisines with this tantalizing Southwestern Vegetarian Pasta. This delectable dish is a symphony of textures and tastes, featuring tender pasta, a zesty tomato-based sauce infused with a medley of spices, and a treasure trove of colorful vegetables. Each bite is an explosion of flavors, taking you on a delightful adventure across two culinary worlds. In this comprehensive guide, we'll provide you with step-by-step instructions, ingredient lists, and additional variations to elevate your Southwestern Vegetarian Pasta experience. Get ready to relish a dish that is not only satisfying and flavorful but also a testament to the harmonious fusion of two distinct culinary traditions.
SOUTHWESTERN VEGETARIAN PASTA
Meat-y chickpeas are the protein in this vegetarian pasta dish with a southwestern flavor!
Provided by COLLEEN CAMPO
Categories Main Dish Recipes Pasta
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
- Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.
Nutrition Facts : Calories 421.3 calories, Carbohydrate 72.1 g, Cholesterol 8.4 mg, Fat 7.9 g, Fiber 8.3 g, Protein 16 g, SaturatedFat 2.6 g, Sodium 426.3 mg, Sugar 7.3 g
SOUTHWESTERN VEGETARIAN PASTA
Make and share this Southwestern Vegetarian Pasta recipe from Food.com.
Provided by Cucina Casalingo
Categories Low Cholesterol
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin.
- Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
- Combine pasta and sauce.
- Sprinkle each serving with Monterey Jack cheese.
Nutrition Facts : Calories 450.2, Fat 7.9, SaturatedFat 2.5, Cholesterol 8.4, Sodium 502.6, Carbohydrate 81, Fiber 8.8, Sugar 6, Protein 17
Tips:
- Prep your ingredients in advance: Chop the vegetables, measure the spices, and cook the pasta according to the package instructions before you start making the sauce.
- Don't overcrowd the pan: When cooking the vegetables, do it in batches if necessary to avoid overcrowding the pan. This will help them cook evenly and prevent them from steaming instead of sautéing.
- Season to taste: Don't be afraid to adjust the seasonings in the sauce to your liking. Add more chili powder or cumin if you want more heat, or more salt and pepper if you want more flavor.
- Use a good quality pasta: The type of pasta you use can make a big difference in the final dish. Choose a pasta that is made with high-quality ingredients and that will hold up well to the sauce.
- Serve immediately: This dish is best served immediately after it is made. The pasta will start to absorb the sauce and become mushy if it sits for too long.
Conclusion:
This Southwestern Vegetarian Pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a quick and easy vegetarian meal, give this recipe a try.
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