Taco Noodles with Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g penne
- 140 g canned corn
- 250 g canned kidney beans
- 400 g tomatoes, chunky
- 1 cup cream, approx. 200 g
- 1 packet spice mix (taco seasoning mix), approx. 36 g
- 1 tablespoon tomato paste
- 5 mushrooms
- 2 bell pepper (s), color does not matter
- 1 onion (s), red
- some rapeseed oil
- 1 pinch (s) sugar
- salt
- Spice (s), e.g. turmeric, chilli, cumin
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet.
- Quarter the onion and cut into strips. Cut the peppers and mushrooms into large cubes. Drain the corn and kidney beans.
- Let the rapeseed oil get hot in a pan. Fry the onions in it until translucent and then add the peppers and mushrooms. Fry the tomato paste and sugar briefly and then sprinkle the taco seasoning over everything. Deglaze with chunky tomatoes and cream and stir well.
- Add the corn and kidney beans and simmer until the noodles are ready. If you don`t like the vegetables firm to the bite, you should simply simmer the sauce longer. If necessary, add turmeric, chilli, cumin or salt or add some taco spice mixture.
- As soon as the pasta is cooked, add to the sauce and mix.
- Vegan variant: replace the cream with soy cream (soy cream cuisine).
- Meat variant: Fry 250 g minced meat with the onion until crumbly, then continue as described.
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