Guns N' Roses Mexican Pasta With Bell Pepper
juliabara
Freeze cooked pasta in individual portions for quick and easy weeknight dinners.
People: 1
30 min

Ingredients

15 grams
Almonds
0.75
Carrot
35 grams
Cheddar Cheese
0.75 tbsp
Chili Oil
30 ml
Cream
2 Clove
Garlic
1 tbsp
Honey
45 grams
Mushrooms
1 tbsp
Olive Oil
50 grams
Pasta
0.5
Tomatoes
30 ml
Tomato Sauce
0.75 tbsp
Vinegar

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Prep

  1. Wash and cut your Mushrooms and tomatoes so that they all have a similar size and shape.
  2. Grate or slice your Cheddar Cheese.
  3. Finely chop your carrot and garlic.

Heating Steps

  1. Toast almonds 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 carrot and garlic, and fry at lower temperature for several minutes.
  4. Turn up the heat to medium and add Mushrooms to your pan and fry for 10 minutes.Finally, add Tomatoes and fry for 5 extra minutes.
  5. Add canned tomatoes, chili oil, cream and honey 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 Vinegar and mix.
  3. Add Almonds and Cheddar Cheese on top.