Taco Pasta with Black Bean Noodles

Black bean pasta noodles are an excellent option for a protein and fiber packed meal. Creating a taco flavored pasta dish allows added vegetables and flavors everyone loves. The noodles are naturally gluten-free. There are many varieties of black bean pasta and I've linked to the type I used in the recipe as an online purchasing option if needed.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings Serves 6 with ample portions

Calories 303kcal

Author Toni Dash

Ingredients

Ingredients for the Taco Pasta Sauce:

2 teaspoons Extra Virgin Olive Oil
½ pound Ground Turkey Thigh
1 tablespoon Taco Seasoning
1 24- ounce jar Mild or Medium Salsa
½ cup Lowfat Sour Cream (I used Horizon Organic)

Ingredients for the Taco Pasta:

1 7- ounce package Organic Black Bean Spaghetti Noodles
1 cup finely sliced Iceberg Lettuce
1 cup finely sliced or shredded Red Cabbage
1 medium Tomatoes , chopped
½-1 cup grated Mexican Cheese Blend (I used Horizon Organic)

Instructions

Prepare the black bean pasta as instructed on the package.
While the pasta is cooking, prepare the sauce. In a large skillet over medium heat, add the olive oil. When it begins to shimmer to the eye, add the turkey and sauté until it is fully cooked. Sprinkle with the taco seasoning and toss to coat the turkey.
Add the salsa and the sour cream to the skillet. Stir to fully combine and allow to simmer for five minute, still over medium heat.
When the pasta has been cooked and drained, add it to a serving bowl. Layer the sauce on top of the noodles followed by the lettuce, cabbage, tomatoes and the cheese. Serve immediately.

Nutrition