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Quick Pasta Mexicana
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Ingredients (use vegan versions):
- about one half to one full pound of your favorite pasta (I like soba, or udon)
- one cup julienned cucumber
- one cup chopped tomatoes
- one big bunch of cilantro, chopped up
- one avocado, cut into slices or chunks
- one cup of corn kernels, cooked, if you want (opt.)
- Sauce:
- one cup of salsa, preferably homemade, but any good one will do
- one tablespoon of olive oil, or flax, or hemp if you wish
- one teaspoon cumin seeds, ground
- one teaspoon dried oregano, or fresh to taste
- chili powder to taste
- one or two minced chili peppers of your choice, to taste
Directions:
Cook pasta according to directions,
and drain when done. Mix the sauce
ingredients together in a medium-size
bowl, and set aside. Toss the pasta in
a large bowl with all the veggies, and
then toss in the sauce. Enjoy! (This
is a seemingly simple recipe, but it
will become one of your obsessive
favorites really quickly!)
OPTIONS:
Toss in a cup of cooked beans, your
choice. i.e.: chickpeas, kidney beans,
black beans, etc... Or anything else
sort of mexican-ey your imagination can
come up with!
Serves: 2-4
Preparation time: 30 minutes max.
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