Angelique’s Mexican pasta

AuthorNoemie
RatingDifficultyBeginner

Let's try a vegetarian recipe with a lot of goodies. Pasta will be cooked with a lot of Mexican spices and beans to replace the meat. A ripe avocado serves on top of the pasta will give that dish a special look and taste.

TweetSaveShare

Angelique's Mexican pasta

Yields2 Servings
Prep Time25 minsCook Time10 minsTotal Time35 mins

Ingredients

 160 g organic wholemeal pasta (spelt, buckwheat, quinoa or wholemeal rice, avoid corn)
 250 g organic tomato sauce
 250 g cooked red beans
 1 fresh pepper or 200g frozen peppers
 1 tbsp chili spice mixture
 1 tbsp turmeric
 Salt, pepper
 1 ripe avocado
 320 ml water

Directions

Put all the ingredients in the instant pot (except the avocado)

Put the instant pot in pressure cooking 6min

During cooking, crush the avocado or cut it into cubes

At the end of cooking, put the pasta in a deep plate and put the avocado on top

Category, CuisineCooking Method

Ingredients

 160 g organic wholemeal pasta (spelt, buckwheat, quinoa or wholemeal rice, avoid corn)
 250 g organic tomato sauce
 250 g cooked red beans
 1 fresh pepper or 200g frozen peppers
 1 tbsp chili spice mixture
 1 tbsp turmeric
 Salt, pepper
 1 ripe avocado
 320 ml water

Directions

Put all the ingredients in the instant pot (except the avocado)

Put the instant pot in pressure cooking 6min

During cooking, crush the avocado or cut it into cubes

At the end of cooking, put the pasta in a deep plate and put the avocado on top

Angelique’s Mexican pasta

Leave a Reply

Your email address will not be published. Required fields are marked *