I’ve had this pasta dish on my list of bookmarked recipes waiting to be made for awhile. Combining two of my favorite cuisines, Mexican and Italian, I knew before I started that this would be a winner. And it was. Prevention RD often features a lot of yummy vegetarian dishes on her site.
Aside from mixing cuisines, what also captivated me about this recipe was the use of yogurt instead of cheese. It’s a low-fat way to add to add a touch of creaminess to a plate of pasta. Speaking of low-fat, this entire dish is 100% healthy, packed with fiber, protein, and heart-helpful fats. It also comes with a ton of flavor that can jam out entirely in one pan. Hello decrease in extra dishes. Always a good recipe trait in my opinion.
Topped with avocado and fresh cilantro, the king and queen of Mexican adornment, you really can’t go wrong with this dish. And it’s a total success too with whole wheat pasta. Maybe I should let these two cuisines mix and mingle more often.
slightly modified version via Prevention RD
- -1 Tbsp. extra-virgin olive oil
- -1 medium onion, diced
- -1 bell pepper, diced
- -3/4 tsp. garlic salt (or salt)
- -4 cloves garlic, minced
- -1 Tbsp. ground chili powder
- -1 tsp ground cumin
- 1/4 tsp ground cayenne
- -1 lb whole wheat dry pasta, shape of choice
- -1 (28-oz) can diced tomatoes
- -2 1/2 cups water
- -2 (14-oz) cans black beans, drained and rinsed
- -12 oz. 2% plain Greek yogurt
- -3 Tbsp. fresh cilantro, chopped
- -1 avocado, diced, and sprinkled with salt
- Heat the oil in a large nonstick skillet over medium heat. Add the onion, pepper, and salt and cook until the onion begins to brown, about 5 minutes. Stir in the garlic and spices and cook until fragrant, about 30 seconds.
- Add the pasta, diced tomatoes with juices, water, and beans. Cover and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the pasta is tender, about 15-20 minutes.
- In a small bowl, stir about half of the simmering pasta mixture into the yogurt. Stir this tempered yogurt into the pasta. Cover and simmer over low heat until heated, about 2 minutes. Sprinkle with cilantro and avocado. Serve.