Tex-Mex Pasta
Serves: 4
Prep Time: 15 min
Cook Time: 20 min
Ingredients
12 Ounces
Whole wheat or brown rice linguine or spaghetti
15 Ounce Can
Fire-roasted tomatoes, chopped
15 Ounce Can
Kidney beans, drained and rinsed
4 Ounce Can
Green chilies, chopped
1 Tbsp
Chili powder
1 Tsp
Paprika
1 Tsp
Cumin
1/2 Tsp
Dried oregano
1/4 Cup
Water
1/4 Cup
Sherry
1 Large
Onion, sliced
1/2 Pound
Mushrooms, sliced
1 Tsp
Garlic, minced
1 Tbsp
Cornstarch mixed with 1/4 cup cold water
Directions
1
Place a large pot of water on to boil.
2
Combine the tomatoes, kidney beans, green chilies, chili powder, paprika, cumin and oregano in a bowl and set aside.
3
Place the water and sherry in a large non-stick saute pan. Add the onion, mushrooms and garlic and cook, stirring frequently, until the liquid has evaporated, about 15 minutes.
4
Meanwhile drop the pasta into the boiling water and cook until tender.
5
Add the tomato mixture to the onions and mushrooms and cook until heated through, about 5 minutes. Add the cornstarch mixture, cook and stir until thickened.
6
Drain the pasta and place in a bowl. Pour the tomato-vegetable mixture over the pasta and toss gently to mix.
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