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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