Taco PastaPosted: October 22, 2016
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.
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
- 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!