What are the main ingredients in Spicy Mexican Tomato Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Spicy Mexican Tomato Pasta?

Calories: 823, Carbs: 127 grams, Fat: grams, Protein: 24.7 grams, Sugar: 16.9 grams, Salt: 815 grams

How do I prepare Spicy Mexican Tomato Pasta?

WHAT’S ALL THE FUSILLI ABOUT?: Boil the kettle. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, add a drizzle of oil and cook the pasta for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some oil to prevent sticking. MEXI SAUCE: Place a deep pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the corn and fry for 3-4 minutes until charred, shifting occasionally. Add the spice blend and ½ the chilli flakes (to taste) and fry for 1 minute until fragrant, shifting constantly. Pour in the tomato passata and leave to simmer for 3-4 minutes, until slightly reduced. On completion, season with salt, pepper, and a sweetener of choice (to taste). TOSS IT UP: In a bowl, combine the cream cheese with the lime zest and seasoning. Set aside. Add the cooked pasta to the pan with the sauce. Toss until fully coated and loosen with the reserved pasta water, if necessary. MEXICAN PASTA FIESTA!: Dish up the hearty Mexican pasta. Top with the chopped jalapeños (to taste), the crispy onions, the chopped coriander, and the remaining chilli flakes (to taste). Dollop on the zesty cashew cream cheese and serve with a lime wedge. Dig in, Chef!

What should be prepared from my kitchen to make Spicy Mexican Tomato Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Spicy Mexican Tomato Pasta

Think nachos with a pasta twist… are you imagining it? Well no need because it’s right here! Tasty homemade tomato sauce and corn is mixed through tender fusilli pasta before being topped with dollops of cashew nut cream cheese, sprinklings of crispy onion, and a dash of spicy jalapeño and lime. Wow, wow and wow!

Spicy Mexican Tomato Pasta

with corn & cashew nut cream cheese

Hands on Time: 20 - 35 minutes

Overall Time: 25 - 40 minutes

Download the Recipe for 2

Ingredients:

Cashew Nut Cream Cheese
Corn
Crispy Onions
Dried Chilli Flakes
Fresh Coriander
Lime
Limes
NOMU Mexican Spice Blend
Onion
Onions
Pickled Jalapeños
Tomato Passata
Whole Wheat Fusilli Pasta

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

WHAT’S ALL THE FUSILLI ABOUT?
Boil the kettle. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, add a drizzle of oil and cook the pasta for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some oil to prevent sticking.
MEXI SAUCE
Place a deep pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the corn and fry for 3-4 minutes until charred, shifting occasionally. Add the spice blend and ½ the chilli flakes (to taste) and fry for 1 minute until fragrant, shifting constantly. Pour in the tomato passata and leave to simmer for 2-3 minutes, until slightly reduced. On completion, season with salt, pepper, and a sweetener of choice (to taste).
TOSS IT UP
In a bowl, combine the cream cheese with the lime zest and seasoning. Set aside. Add the cooked pasta to the pan with the sauce. Toss until fully coated and loosen with the reserved pasta water, if necessary.
MEXICAN PASTA FIESTA!
Dish up the hearty Mexican pasta. Top with the chopped jalapeños (to taste), the crispy onions, the chopped coriander, and the remaining chilli flakes (to taste). Dollop on the zesty cashew cream cheese and serve with a lime wedge. Dig in, Chef!

Whole Wheat Fusilli Pasta - 125g
Onion - 1
Corn - 50g
NOMU Mexican Spice Blend - 10ml
Dried Chilli Flakes - 2,5ml
Tomato Passata - 100ml
Cashew Nut Cream Cheese - 45ml
Lime - 1
Pickled Jalapeños - 10g
Crispy Onions - 15ml
Fresh Coriander - 4g

Download the Recipe

Serves 2

WHAT’S ALL THE FUSILLI ABOUT?
Boil the kettle. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, add a drizzle of oil and cook the pasta for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some oil to prevent sticking.
MEXI SAUCE
Place a deep pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the corn and fry for 3-4 minutes until charred, shifting occasionally. Add the spice blend and ½ the chilli flakes (to taste) and fry for 1 minute until fragrant, shifting constantly. Pour in the tomato passata and leave to simmer for 3-4 minutes, until slightly reduced. On completion, season with salt, pepper, and a sweetener of choice (to taste).
TOSS IT UP
In a bowl, combine the cream cheese with the lime zest and seasoning. Set aside. Add the cooked pasta to the pan with the sauce. Toss until fully coated and loosen with the reserved pasta water, if necessary.
MEXICAN PASTA FIESTA!
Dish up the hearty Mexican pasta. Top with the chopped jalapeños (to taste), the crispy onions, the chopped coriander, and the remaining chilli flakes (to taste). Dollop on the zesty cashew cream cheese and serve with a lime wedge. Dig in, Chef!

Whole Wheat Fusilli Pasta - 250g
Onion - 1
Corn - 100g
NOMU Mexican Spice Blend - 20ml
Dried Chilli Flakes - 5ml
Tomato Passata - 200ml
Cashew Nut Cream Cheese - 85ml
Lime - 1
Pickled Jalapeños - 20g
Crispy Onions - 30ml
Fresh Coriander - 8g

Download the Recipe

Serves 3

WHAT’S ALL THE FUSILLI ABOUT?
Boil the kettle. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, add a drizzle of oil and cook the pasta for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some oil to prevent sticking.
MEXI SAUCE
Place a deep pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the corn and fry for 4-5 minutes until charred, shifting occasionally. Add the spice blend and ½ the chilli flakes (to taste) and fry for 1 minute until fragrant, shifting constantly. Pour in the tomato passata and leave to simmer for 4-5 minutes, until slightly reduced. On completion, season with salt, pepper, and a sweetener of choice (to taste).
TOSS IT UP
In a bowl, combine the cream cheese with the lime zest and seasoning. Set aside. Add the cooked pasta to the pan with the sauce. Toss until fully coated and loosen with the reserved pasta water, if necessary.
MEXICAN PASTA FIESTA!
Dish up the hearty Mexican pasta. Top with the chopped jalapeños (to taste), the crispy onions, the chopped coriander, and the remaining chilli flakes (to taste). Dollop on the zesty cashew cream cheese and serve with a lime wedge. Dig in, Chef!

Whole Wheat Fusilli Pasta - 375g
Onions - 2
Corn - 150g
NOMU Mexican Spice Blend - 30ml
Dried Chilli Flakes - 7,5ml
Tomato Passata - 300ml
Cashew Nut Cream Cheese - 125ml
Limes - 2
Pickled Jalapeños - 30g
Crispy Onions - 45ml
Fresh Coriander - 12g

Download the Recipe

Serves 4

WHAT’S ALL THE FUSILLI ABOUT?
Boil the kettle. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, add a drizzle of oil and cook the pasta for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some oil to prevent sticking.
MEXI SAUCE
Place a deep pan over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the corn and fry for 4-5 minutes until charred, shifting occasionally. Add the spice blend and ½ the chilli flakes (to taste) and fry for 1 minute until fragrant, shifting constantly. Pour in the tomato passata and leave to simmer for 5-6 minutes, until slightly reduced. On completion, season with salt, pepper, and a sweetener of choice (to taste).
TOSS IT UP
In a bowl, combine the cream cheese with the lime zest and seasoning. Set aside. Add the cooked pasta to the pan with the sauce. Toss until fully coated and loosen with the reserved pasta water, if necessary.
MEXICAN PASTA FIESTA!
Dish up the hearty Mexican pasta. Top with the chopped jalapeños (to taste), the crispy onions, the chopped coriander, and the remaining chilli flakes (to taste). Dollop on the zesty cashew cream cheese and serve with a lime wedge. Dig in, Chef!