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
Spicy Mexican Tomato Pasta
with corn & cashew nut cream cheese
Hands on Time: 20 - 35 minutes
Overall Time: 25 - 40 minutes
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
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!
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’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!
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!
Frequently Asked Questions
What is the preparation time for Spicy Mexican Tomato Pasta?
The preparation time for Spicy Mexican Tomato Pasta with corn & cashew nut cream cheese is between 20 and 35 minutes.
What is the total time required to make Spicy Mexican Tomato Pasta with corn & cashew nut cream cheese?
The total time required to make Spicy Mexican Tomato Pasta with corn & cashew nut cream cheese is between 25 and 40 minutes.
How many servings does Spicy Mexican Tomato Pasta provide?
4 servings
What are the main ingredients in Spicy Mexican Tomato Pasta?
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
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?
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
How many calories does Spicy Mexican Tomato Pasta have?
823 calories
How much fat content does Spicy Mexican Tomato Pasta have?
grams
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