One-Pot Mexican Pasta
Pasta is a staple we eat almost every week at our house. If you love pasta and want to get a weeknight dinner on the table quickly and effortlessly to feed the whole family, this Mexican-style pasta recipe is well worth a try. Delicious and easy.
By Amanda Chang
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The ingredients are all easy to find. For the pasta I used penne, which you can find in almost any supermarket. This time I was lucky enough to find whole wheat penne. Whole wheat pasta is Caesar’s and my favorite; we love its texture, extra chewy with that bit of whole-grain bite.
Weeknight dinners have to be quick and easy, because work is hard! After work, cooking should be easy (hey, that rhymes) That’s when a one-pot pasta is perfect. It’s the One Pot Pasta that was so popular in the US and Europe a couple of years ago. Who doesn’t love washing fewer dishes!
For one-pot pasta, I usually like to use a deep skillet or a cast-iron pot. It’s really easy: heat a little olive oil in the pot and saute the chopped onion and garlic until fragrant, then add the ground pork and stir-fry. I specifically chose lean ground pork so it doesn’t get too greasy. Then add the spices and salsa and stir well.
Add the water, then the pasta, and cover the pot to let it cook. If you want your pasta to taste even better, you can use stock instead of water. It usually takes about 10-12 minutes to soften. Check the cooking time on the pasta package for a more precise time.
Once the pasta is cooked, lift the lid and add the cheese last. Let the cheese melt, stir it in, and it’s ready to serve!
One-Pot Mexican Pasta
- Servings
- 2
Ingredients
Instructions
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Heat a deep skillet over medium-high heat and add the olive oil. Once the oil is hot, add the onion and garlic and saute until translucent. Then add the ground pork, breaking it up with a spoon, and cook until the meat is cooked through.
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Add the chili powder, garlic powder, cumin, and oregano and keep stirring for one minute. Add the salsa, water, pasta, and 1 tsp salt. Once the water comes to a boil, reduce the heat to medium-low, cover, and cook until the pasta is tender, about 10 to 12 minutes (most of the water will be absorbed).
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Once the pasta is al dente, uncover and add the shredded mozzarella. Cover for 1 minute until the cheese melts, then uncover and give it one last stir. Season with salt and pepper, and it's done!
Notes
▵ Finish with chopped parsley or cilantro, chili, or a dollop of sour cream or Greek yogurt. So good!