Crazy Little Thing Called Mexican Pasta With Tomatoes
coffeeaddict
Freeze cooked pasta in individual portions for quick and easy weeknight dinners.
People: 1
25 min

Ingredients

0.5
Avocado
50 grams
Black Beans
15 grams
Cashews
40 grams
Cheddar Cheese
1 tbsp
Cilantro
40 grams
Corn
2 Clove
Garlic
0.25 tbsp
Lemon
1 tbsp
Olive Oil
60 grams
Pasta
15 ml
Salsa
35 grams
Spinach
1
Spring Onion
0.5
Tomatoes

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Prep

  1. Wash and cut your tomatoes so that they all have a similar size and shape.
  2. Cut and squeeze your lemon so you can use the juice later.
  3. Grate or slice your Cheddar Cheese.
  4. Slice your avocado into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
  5. Finely chop your cilantro, garlic and spring onion.

Heating Steps

  1. Toast cashews on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Boil pasta according to the instructions on the package and save about a 1/4 cup of the pasta water when draining.
  3. Heat olive oil in a pan and add garlic, and fry at lower temperature for several minutes.
  4. Turn up the heat to medium and add Corn to your pan and fry for 5 minutes.Finally, add Black Beans, Spinach and Tomatoes and fry for 5 extra minutes.
  5. Add salsa to your pan and mix.
  6. Add the reserved pasta water to your frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Add your cooked pasta to your pan and mix evenly.
  2. Add lemon and mix.
  3. Add Avocado, Cashews, Cheddar Cheese, Cilantro and Spring Onion on top.