Quick Pasta Mexicana – quick – Hope you will like this one also, it is one of the best quick. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Read the sandwich descriptions on your menu. Most would be quite tasty and still filling without the meat. Just make sure to tell your server that you want to hold the chicken or roast beef, and to double up on the veggies and cheese.
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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