Mexican Cheesy Pasta in 10 minutes

Hey friends! I’ve got a recipe for you today. It’s easy. It takes 10 minutes to make. It’s delicious. Did I say it takes 10 minutes to make?

I’m all about quick and easy these days. Actually, for the last few years quick and easy has been my MO. That’s why you haven’t seen many recipes on my blog as of late, because most times I’m throwing things together and there is no “recipe”. Hunger sets in, and if I have nothing planned or prepped, I dig through the pantries and fridge to see what’s in there.

These ingredients were present. Hence how the Mexican Cheesy Pasta was born. At first, I called it Mexican mac n’ cheese, but my dad proclaimed that it in fact tasted nothing like mac n’ cheese.

Okaaaay.

I don’t want to lead people on, but it is sort of cheesy. At least that is what I was going for when I created the recipe. You can tell me what you think!

These ingredients were present. Hence how the Mexican Cheesy Pasta was born. At first, I called it Mexican mac n’ cheese, but my dad proclaimed that it in fact tasted nothing like mac n’ cheese.

Okaaaay.

I don’t want to lead people on, but it is sort of cheesy. At least that is what I was going for when I created the recipe. You can tell me what you think!

This recipe is pretty versatile. If you want it more Italian style sub out the cumin and chili powder for basil and rosemary, use white beans instead of black, and leave out the chiles.

Mexican Cheesy Pasta
Makes about 4 servings

1 box quinoa pasta shells
1 14oz can black beans
1 4oz can diced green chiles
1/2 cup+ cherry tomatoes, halved (or any chopped tomato)
1 package silken tofu
1/3 cup nutritional yeast
1 tablespoon white miso
1/2 fresh lime, juiced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder (or fresh to your liking)
Dash cayenne (or more to make it spicy)
Sea salt and black pepper, to taste

Preparation
Cook pasta according to package instructions. Drain and rinse black beans and place in a large bowl with green chiles and tomatoes. While pasta is boiling, place the remaining sauce ingredients in a food processor and blend until smooth and creamy. When pasta is tender, drain in a colander and place in the bowl with beans. Dump sauce in the bowl and toss until everything is covered. Season with sea salt and pepper to your liking.

Easy peasy. I’m realizing now that this would have been taken to the next level with some chopped cilantro. Bam!

The sky’s the limit here folks. The way I make sure to have healthy food at home is to create these “recipes” that are super fast and can transform into other meals the next week. The sauce is easy to memorize with so few ingredients and I can throw in whatever veggies I have on hand.

Done and done. Enjoy!

Oh, and good news! Workouts will start again next week!