Ever heard of "one-pot" recipes? The principle is very simple: you put all the ingredients in a large saucepan, let it cook and it's ready. It couldn't be simpler. Here's my favorite one-pot recipe: it's very comforting and I often make it when I don't have time to cook anything else. This is Mexican-style one-pot pasta.
I'm a big fan of pasta. I could eat it at almost every meal. But most often I turn to pasta recipes from Italy. Pasta recipes bologneseat pestoA pasta recipe with Mexican flavors may seem a little strange. When we think of Mexico, we tend to think of tacos, burritos and other Mexican delicacies. But this Mexican-style pasta works just as well.
It's mainly the little blend of spices that will take you on a trip to South America here. So I wouldn't recommend touching it too much. However, you can adapt the vegetables in the dish. I mainly use peppers and spinach. But I think zucchini or corn would also work, without straying too far from Mexico.
If you have a little more time, you can replace the canned diced tomatoes with real tomatoes. I sometimes have extra tomatoes to pass, in which case I add a few more to the mix with the rest of the ingredients.
We're also very close to a vegan recipe, with the only element to be replaced being the cheese. You can use vegetable cheese or soy cream to keep the dish a little creamy and not too dry.
Get cooking for this Mexican-style one-pot pasta!
Print
One pot pasta Mexican style
- Total Time: 30 minutes
- Yield: 6 people 1x
- Diet: Vegetarian
Ingredients
- 1 block of Mexican meatless (or about 1 cup of PVT)
- 2 cups of macaroni
- 1 can (28 oz - 796 ml) diced tomatoes
- 2 cups vegetable broth
- 1 chopped onion
- 3 garlic cloves, chopped
- 2 chopped red bell pepper
- 2 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- salt and pepper (to taste)
- 2 cups baby spinach
- 1 cup sharp cheddar cheese
Instructions
- Place the macaroni, diced tomatoes, vegetable stock, chopped onion, chopped garlic, red bell pepper, meatless, allspice, salt and pepper in a large saucepan.
- Bring to the boil, cover and reduce heat to medium-low and cook for about 15 minutes.
- Stir often to prevent the macaroni from sticking to the bottom.
- Once the macaroni is tender, remove the lid and add the baby spinach and grated cheese.
- Cover and leave to stand for 5 minutes to soften the spinach.
- Tasting
Notes
To turn the recipe into a vegan one, simply replace the sharp cheddar with vegan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main course
- Cooking: Mexican
Find it online: https://fournoratio.com/en/one-pot-pasta-a-la-mexicaine/
What's your favorite one-pot recipe? I'm just starting out in this field and I'm ready to try out new recipes of this kind!