One Pan Tex-Mex Pasta

IMG_0906If you have a computer & love to cook, Pinterest needs to be on your radar. There are so many good recipes to find there! This one is an update from: . The changes I made were simply taking out the greek yogurt & swapping some ingredients for what I had on hand. I always love recipes like this that use just one pan because it means less cleanup!

As always I encourage you to play around with spices & veggies in this dish. Be sure to comment below & let me know how it turns out for you!

If you’re a plant-based eater, feel free to add a can of your favorite beans (black would work well) to this recipe for some added protein.

This recipe yields about 8 servings, so if you’re cooking for a smaller group, consider halving it. The nutritional facts are based on the ingredients listed here – without any beans added in.

One Pan Tex-Mex Pasta

Ingredients: IMG_0905_2

  • 16 ounces linguine
  • (1) 10 oz can diced tomatoes (I used Rotel diced tomatoes & green chiles)
  • (1) 8 oz container vegetable stock
  • (1) 15 oz can of corn
  • 2 Tbsp. hot sauce
  • 1 large onion, thinly sliced
  • 1 Tbsp. garlic powder
  • 1 Tbsp. salt
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1/4 tsp. ground oregano
  • 2 sprigs cilantro, plus extra for garnish
  • 2 Tbsp. olive oil
  • Freshly ground pepper & salt, to taste
  • 2 1/2 cups water


  1. In a VERY large pot or skillet, combine linguini, tomatoes, stock, hot sauce, onion, garlic, cilantro, oil, salt, cumin, chili powder, oregano, pepper, and water. Bring to a boil over high heat.
  2. Boil mixture, stirring and turning pasta frequently, until pasta is cooked and the sauce has nearly evaporated, about 11 minutes. (It may look like a lot of sauce when you remove the pan from heat, but it will soak into the pasta). Remove cilantro sprigs if visible.
  3. Season to taste with salt and pepper. Garnish with chopped cilantro & serve immediately.

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