DIY Tex-Mex Pasta Bowl

Name: DIY Tex-Mex Pasta Bowl pick 'n' mix toppings: avocado, cheddar, sour cream & more!
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 180 g Wholewheat fusilli; ½ piece Courgette; 1 piece Garlic; 1 pack Diced tomatoes with garlic & onion; 50 g Grated cheddar; 10 g Fresh flat leaf parsley; 1 piece Avocado; ½ piece Lime; 50 g Organic sour cream; 140 g Corn; 1 sachet(s) Peruvian-style spice mix; 2 tablespoon Olive oil; 2 teaspoon Balsamic vinegar; 2 teaspoon Sugar; 1 tablespoon [Plant-based] butter; to taste Salt and pepper

pick 'n' mix toppings: avocado, cheddar, sour cream & more!

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The "Tex" in Tex-Mex stands for Texas. This cuisine was developed by the Tejanos, the Spanish-Mexican inhabitants of this state.

Tags:

Veggie

•Family

Allergens:

Gluten

•Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

90 g

Wholewheat fusilli

(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)

¼ piece

Courgette

½ piece

Garlic

½ pack

Diced tomatoes with garlic & onion

25 g

Grated cheddar

(Contains: Melk (inclusief lactose))

5 g

Fresh flat leaf parsley

(May be present: Selderij)

½ piece

Avocado

¼ piece

Lime

25 g

Organic sour cream

(Contains: Melk (inclusief lactose))

70 g

Corn

½ sachet(s)

Peruvian-style spice mix

Not included in your delivery

1 tablespoon

Olive oil

1 teaspoon

Balsamic vinegar

1 teaspoon

Sugar

½ tablespoon

[Plant-based] butter

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3711 kJ

Calories887 kcal

Fat43.6 g

Saturated Fat14.6 g

Carbohydrate90.2 g

Sugar26.7 g

Dietary Fiber16.7 g

Protein26.7 g

Cholesterol15 mg

Salt3.1 g

Trans Fat0.1 g

Potassium352.5 mg

Calcium52.3 mg

Iron0.7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Sautépan with Lid

•Pan

•Tall-Sided Pan

•Strainer

Cooking Steps

Boil plenty of water in a pot or saucepan and cook the pasta for 10 - 12 minutes.
Reserve some of the pasta water, then drain and set aside.
Heat a drizzle of olive oil in a large deep frying pan over medium-high heat. Fry the Peruvian-style spices for 1 minute.
Add the tomatoes and bring to a boil, then add sugar and balsamic vinegar.

Lower the heat and cover with the lid, then allow to simmer for 8 - 10 minutes. Turn off the heat and stir in the pasta.
Slice the courgette into crescents. Crush or mince the garlic.
Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the courgette for 1 - 2 minutes.
Add the garlic and fry for 1 - 2 more minutes. Season to taste with salt and pepper.

Drain the corn. Melt a knob of butter in another frying pan over medium-high heat and fry the corn for 1 - 2 minutes. Season to taste with salt and pepper.
Halve and pit the avocado, then remove the skin and slice the flesh.
Roughly chop the parsley.
Cut the lime into wedges.

Serve the pasta in bowls or on deep plates.
Serve the courgette, avocado, cheese, sour cream, corn, parsley and lime wedges in separate bowls.
Allow everyone to build their own pasta bowl as preferred.