Veggie-Loaded Mexican Taco Pasta (Dairy Free)

• porzioni: 6 servings
• tempo di preparazione: 15 minutes
• tempo totale: 40 minutes

Ingredienti

2 medium sized carrots, peeled and cut into ½ inch pieces

1 1/2 cups Yukon gold potato peeled and cut into ½ inch pieces

1/2 cup plain unsweetened dairy free milk

1/2 teaspoon dried mustard or 1 teaspoon Dijon

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon paprika

Pinch of turmeric (for color)

1 1/2 tablespoons lemon juice

1/4 cup + 2 tablespoons nutritional yeast

2 teaspoons salt, or to taste

To make it spicier: add a tablespoon or so of your favorite hot sauce

12 ounce box gluten free macaroni or another pasta shape

2 tablespoons olive oil

1/2 yellow onion, diced

1 small red bell pepper, diced

1 14.5 ounce can diced tomatoes

1/4 cup of your favorite salsa

1 15 ounce can drained and rinsed pinto beans

3/4 cup frozen corn kernels, thawed

1/4 packed cup chopped cilantro

Green onions

Cilantro

Jalapeno

Istruzioni

Make spicy cheese sauce

Cook the veggies

Add cut carrots and Yukon gold potatoes to a medium sized pot and cover with cold water. Bring to a boil. Reduce heat to a simmer and cook until carrots and potatoes are tender.

Blend

Drain and transfer to a blender with non-dairy milk of choice, mustard, garlic powder, onion powder, chili powder, cumin, lemon juice, nutritional yeast, salt, and hot sauce if using. Blend on high until smooth and creamy and set aside.

Make the pasta

Cook the pasta

. Bring a large pot of water to boil and cook pasta according to package instructions, reserving about 1 cup of pasta water before draining. Set aside.

Sauté the veggies

In a large skillet, heat olive oil over medium heat until shimmering. Add diced onions and bell peppers and sauté until soft and starting to caramelize – about 4-5 minutes. Add diced tomatoes with the juice, salsa, drained and rinsed pinto beans, and chopped cilantro. Bring to a simmer and allow to cook for 2-3 minutes, until reduced slightly.

Add pasta, corn, and sauce to the skillet

Reduce heat to low, pour in cheese sauce with cooked pasta and corn and stir to combine. Continue to cook for another 1-2 minutes, stirring occasionally, until everything is warmed through and the sauce evenly coats the pasta. If the sauce becomes too thick simply thin with a little reserved pasta water.

Season and serve

Season to taste with salt and serve topped with green onions, cilantro, and jalapeño if desired. Enjoy!

Nutrizione

• Dimensione della Porzione: 1 bowl
• Calorie: 456
• Grassi Totali: 8.1 g
• Grassi Saturi: 0.9 g
• Grassi Trans: 0 g
• Colesterolo: 0 mg
• Sodio: 1046.5 mg
• Carboidrati Totali: 83.8 g
• Fibra Alimentare: 12.4 g
• Zuccheri Totali: 6.7 g
• Proteine: 15.7 g