I try to make 75% of my weekly meals meatless. So its not uncommon that one of those meals to be a pasta based meal. I've been searching and making all kinds of meatless pasta meals lately. This is probably one of my husbands favorites. It is super easy to make and packs a lot of flavor!
16 ounces pasta
(the original recipe called for linguine, but I used some Banza Pasta I had on hand, either works)
(1) 28 oz can crushed tomatoes
(1) 8 oz container vegetable stock
1 large (or two small) red onion, thinly sliced
8 cloves garlic, thinly sliced
1 green pepper and red pepper, thinly sliced
1/2 teaspoon red-pepper flakes
1 tablespoon salt
1 teaspoon cumin
3/4 teaspoon chili powder
1/4 teaspoon ground oregano
3 tablespoons extra-virgin olive oil
Freshly ground pepper, to taste
2 1/2 cups water
1/3 cup Full-Fat Greek yogurt (optional, makes it creamy)
Limes, for serving
Optional* 2 tablespoons Sriracha hot sauce (plus more for serving)
- In a large pot combine pasta, tomatoes, stock, onion, garlic, red and green peppers, red-pepper flakes, cilantro, oil, salt, cumin, chili powder, oregano, pepper, and water.
- Bring to a boil over high heat.
- Boil mixture, stirring and turning pasta frequently, until pasta is cooked and the sauce has nearly evaporated, about 11 minutes.
- It looks like a lot of sauce when you remove the pan from heat, but it will absorb!
- Stir in the greek yogurt.
- Season to taste with salt and pepper. Garnish with chopped cilantro and lime for squeezing.
ORTo Freeze and Serve Later: Make the recipe above but place in a 9x13 lightly greased pan. When ready to cook place it in the fridge to defrost the night before you plan to eat it. Cook at 350 for about 45 minutes. I had to let mine cook a little longer and turn up the heat cause I was in a time crunch.
The bottom line is that you want to cook till warm.