Tuesday, 24 December 2013

Taco Pasta

I had an evening alone which meant, as ever, that I had an excuse to have an experimental cook and / or cook something really dirty. This comes under both headings really.

Having seen a couple of pasta dishes on Pinterest referring to “Taco”, my interest was piqued (Meaty! Tomatoey! Cheesy! Creamy!) but in all honesty I couldn't be sure if the bf would feel the same way. I was also of the opinion that somethings that sounds so good in theory could be well be a victim of the sum of its parts and be absolutely revolting.

In the end I adapted this from The Girl who ate everything and I’m happy to report that it was not revolting but in fact pretty damn good: luckily as I’d made enough for leftover lunch the next day. 

I went with large shells here but I think this would be just as good (if not better, considering that large shells have an annoying tendency of sticking together) with small ones.

Taco Pasta
serves 2

250g turkey mince
175g pasta shells
1 small banana shallot, finely chopped
1 clove garlic, minced
1 tin chopped tomatoes
2 tbsp jalapenos, drained & chopped
2-3 tbsp taco seasoning
3 tbsp quark (or low fat cream cheese)
3 tbspl sour cream
2 tbsp chopped coriander
Salt and pepper

Bring a large pot of water to boil. Cook pasta according to the package directions, but about 5 mins or so less (so just before perfectly al dente). Drain, reserving some of the cooking water and set aside.

Meanwhile, cook the shallot over a fairly low heat in a large sauté pan with a little olive oil until softened and translucent. Add the garlic and cook for a minute or so more.

Push the shallots and garlic to the outside of the pan and add the mince. Cook over a medium heat until no longer pink and starting to brown.

Add in the jalapenos, chopped tomatoes and taco seasoning.

Let simmer over a medium heat for about 10 minutes.

Stir in the cooked pasta, quark (or cream cheese), sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended.

Season with a little salt if necessary and plenty of black pepper and continue to gently simmer for a further 3-5 minutes.

Stir through the chopped coriander.

Serve immediately in large, warmed bowls.

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