SOUTHWESTERN PASTA

This is a sponsored post brought to you by GoGo Quinoa.  All opinions are my own.

This Gluten-Free Southwestern Pasta is a family friendly recipe that makes a great weeknight meal.  Packed with veggies, this is a pasta recipe you can feel good about.  Vegan Option.


Ingredients
  • 8 ounces quinoa pasta cooked according to package directions
  • 8 ounces turkey bacon diced (or tempeh bacon)
  • 1 onion chopped
  • 1 jalapeno seeded and diced
  • 1 teaspoon minced garlic
  • 1 teaspoon ancho chili powder see note
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • 3/4 cup chicken broth or vegetable broth
  • 15 ounces black beans drained and rinsed
  • 2 cups corn kernels thawed
  • 2 cups cherry tomatoes diced
  • 3 ounces cheddar cheese shredded (or Daiya Shreds)
  • Cilantro for garnish
Instructions
  1. Cook pasta according to package directions. (Remember to stir in the first 2 minutes, add oil and salt.)
  2. Meanwhile, in a large skillet, cook bacon on medium-high heat until crispy. Remove from pan with a slotted spoon.
  3. Add onion and jalapeño to the pan, and cook for 7 to 8 minutes, until the onion begins to brown.
  4. Add garlic, ancho chili powder, smoked paprika, garlic powder, cayenne and salt. Cook for 1 minute.
  5. Add broth, black beans, corn and tomatoes. Bring to a simmer and cook for three minutes, until heated through.
  6. Stir in drained pasta and cheddar cheese. Remove from heat.
  7. Garnish with cilantro and serve warm.
Source:wendypolisi.com

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