Gluten Free Tex-Mex Spaghetti Recipe
I’m a huge fan of Mexican flavors and I see no reason not to use them in this Gluten Free Tex-Mex Spaghetti Recipe.
This Tex-Mex pasta was inspired by a bag of Black Bean pasta I had on hand from Explore Cuisine. Made with just organic black beans and water, this pasta is a great gluten free, low fat pasta that has 25 grams of protein and 12 grams of fiber in each serving! And let’s face it, black spaghetti is just plain fun.
- 1 tablespoon olive oil
- 1 medium white or yellow onion diced
- 1 jalapeño pepper deveined, seeded, and minced
- 3 cloves garlic minced
- 2 cups frozen corn kernels thawed
- 1 tablespoon tomato paste
- 1 (15 ounce) can diced fire roasted tomatoes, undrained
- Kosher salt
- ¾ teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1/3 cup fresh cilantro roughly chopped, plus more for serving
- 1 lime juiced
- 1 (7 ounce) package Explore Cuisine Black Bean Spaghetti
- 4 ounces grated cotija cheese
In a large skillet, heat the olive oil over medium-high heat. Add the onion and jalapeño pepper and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds. Add the corn and cook, stirring occasionally, until the corn starts to brown, about 8 minutes. Add the tomato paste and cook, stirring, for 1 minute.
Add the canned tomatoes with the liquid from the can, 1 teaspoon salt, the pepper, and the cumin. Cook, stirring occasionally, until the liquid is mostly evaporated, about 15 minutes. Stir in the 1/3 cup cilantro and lime juice.
While the sauce is cooking, make the pasta. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Save 1 cup of the cooking water and drain the pasta.
Add the pasta to the sauce and toss to combine. If the sauce seems too dry, add some of the reserved cooking water.
Serve the pasta topped with grated cheese and cilantro.
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