Taco Pasta

I’m realizing more and more lately that my culinary adventures are shifting because I want to now make dishes that my Anna love. As someone who shows their love through food, nothing makes me feel more accomplished in the kitchen then when the people I love enjoy the food I make.

Pre-mommy Jacquie wouldn’t have considered to create a cheesy taco pasta, but because Anna hasn’t been feeling great lately, I wanted to make her something she would devour, and a tomato-y, cheesy, taco pasta was just the ticket on a sick day for her.

If you’re a fan of my Taco Pie, than this dish is for you. It uses the same base of ingredients for the sauce, and is such a comforting dish that you will definitely be going back for seconds.

Justin got me a super cool immersion blender for my birthday this year. It also has a whisk and cheese grating attachment. I think I’m in love!

I added cream cheese and some cumin, garlic and chili powder to make the taco seasoning base for this pasta. It elevated the dish to another level!

Once the noodles were cooked through, I added the sauce to the pasta and mixed thoroughly to combine.

Top with cheese and voila!

You have a happy girl who messily enjoyed her pasta.

Taco Pasta

You will need:

For the sauce:

• 2 cups salsa
• 1 can sweet corn
• 1 can black beans
• 1 cup cream cheese
• 2 cloves garlic, minced
• 2 tsp cumin
• 2 tsp chili powder

Everything else:

• Pasta (I used rotini)
• 1 cup grated cheddar cheese, to serve

Begin by filling a large pot of water to cook your pasta. Prepare sauce while waiting for it to boil. In a medium saucepan, combine salsa, corn, beans and cream cheese. Heat until cream cheese is melted. Add cumin, garlic and chili powder to the sauce and mix thoroughly to combine. Once the water is boiling in the large pot, cook pasta according to package instructions. When pasta is cooked, combine sauce and noodles. Serve topped with cheddar cheese. Enjoy!