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This Gluten-Free Southwestern Pasta is a family friendly recipe that makes a great weeknight meal. Packed with veggies, this is a pasta recipe you can feel good about. Vegan Option.
Ingredients
- 8 ounces quinoa pasta cooked according to package directions
- 8 ounces turkey bacon diced (or tempeh bacon)
- 1 onion chopped
- 1 jalapeno seeded and diced
- 1 teaspoon minced garlic
- 1 teaspoon ancho chili powder see note
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 3/4 cup chicken broth or vegetable broth
- 15 ounces black beans drained and rinsed
- 2 cups corn kernels thawed
- 2 cups cherry tomatoes diced
- 3 ounces cheddar cheese shredded (or Daiya Shreds)
- Cilantro for garnish
Instructions
- Cook pasta according to package directions. (Remember to stir in the first 2 minutes, add oil and salt.)
- Meanwhile, in a large skillet, cook bacon on medium-high heat until crispy. Remove from pan with a slotted spoon.
- Add onion and jalapeño to the pan, and cook for 7 to 8 minutes, until the onion begins to brown.
- Add garlic, ancho chili powder, smoked paprika, garlic powder, cayenne and salt. Cook for 1 minute.
- Add broth, black beans, corn and tomatoes. Bring to a simmer and cook for three minutes, until heated through.
- Stir in drained pasta and cheddar cheese. Remove from heat.
- Garnish with cilantro and serve warm.