Date: Tue, 12 Jul 94 15:42:27 EDT
From: larcherr@craft.camp.clarkson.edu (Roxanne Larcher)
adapted from Jeanne Jone's _Cook It Light, Pasta, Rice, and Beans_
This has been tested and even my pro-meat-eater hubby and son ate 2nds and
3rds!
Spicy Southwestern Pasta
1 1/2 teaspoons cumin
2 14-ounce cans of tomatoe puree
1 lrg onion, finely chopped
3 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon red pepper flakes (or red chili) to taste
2 teaspoons chili powerd
2 teaspoons oregano (dried and crushed)
1 16-ounce can of red enchilada sauce, your choice on mild or hot
1 16-ounce can of beans (I used Pintos)
1 16-ounce can of corn kernels
1 lb. pasta of your choice 6 ounces of reduced or fat-free cheddar cheese *opti
onal*
In a medium to large pot, over medium heat, add cumin and toast until you can
smell the seasoning (if using seeds, until golden brown). Add 3 cups of the
tomatoe puree, onion, garlic, salt, pepper, chili and pepper flakes, and
oregano. Mix well, bring to a simmer.
Reduce to a low heat, cook covered for 25 minutes. Add the remaining
ingreadients, excluding the cheese and pasta. Mix well, cook for 10 minutes,
add your cooked pasta. Or ... place 1 cup of the cooked pasta on
a plate and top each serving with the sauce. Sprinkle each plate with cheese,
and serve. Cilantro spriggs look great as garnish!
kwvegan vegan