Tex Mex Pasta with Spiced Lentils
and spicy cumin broccoli
With spiced lentils and pasta, this is a one pan taco-inspired dish. Serve it with spicy (or not) roasted broccoli on the side.
Smarts: Pay attention to the measurement provided for the pasta here. It's a lower amount than we often use in pasta dishes to be sure that the entire dish will fit in one large skillet. (If it still doesn't fit in the skillet you use, follow instructions provided to transfer the pasta to a baking dish for the final step.)
Smarts: Pay attention to the measurement provided for the pasta here. It's a lower amount than we often use in pasta dishes to be sure that the entire dish will fit in one large skillet. (If it still doesn't fit in the skillet you use, follow instructions provided to transfer the pasta to a baking dish for the final step.)
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Cuisines
Ingredients
Tex Mex Spice Mix:
- Cumin, ground - 3 tsp
- Chili powder - 2 tsp
- Salt - 1 tsp
- Coriander, ground - 1/2 tsp
- Oregano, ground - 1/2 tsp
- Black pepper - 1/2 tsp
- Garlic powder - 1/2 tsp
Tex Mex Pasta:
- Pasta, fusilli - 4 oz (sub any pasta shape)
- Bell peppers, any color - 1 , chopped
- Oil, cooking - 1 Tbsp
- Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
- Tex Mex Spice Mix (ingredients listed separately) - ~2 Tbsp
- Tomato paste - 6 Tbsp
- Water - 1 cup
- Tomatoes, diced and fire-roasted (14 oz / 397 g) - 1 can
- Cheese, any shredded blend - 2 oz + 2 oz
- Sour cream or plain yogurt (opt) - for serving
Spicy Cumin Broccoli:
- Broccoli - 1 lb , florets
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1 tsp
- Red pepper flakes (opt) - 1/2 tsp
- Lemon juice - 1 tsp
Prep
- Pasta - (If prepping right before cooking, get oven heating first.) Bring a stock pot of salted water to boil. Boil pasta according to package directions. (Can be done up to 5 days ahead)
- Broccoli / Bell peppers - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make spice blend - Combine cumin (portion for spice blend), chili powder, salt, ground coriander, oregano, black pepper, and garlic powder. (Can be done up to 5 days ahead)
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Make
- Heat oven to 400F / 204C.
- On a sheet pan, toss broccoli with oil (portion for broccoli). Season with cumin (portion for broccoli), red pepper flakes, and some salt and pepper.
- Roast broccoli, shaking the pan halfway through cooking, until golden brown and tender, ~20 minutes.
- While broccoli roasts, heat a large oven-safe skillet with oil (portion for pasta) over medium heat. Add bell peppers and cook until tender, 4 to 5 minutes.
- To bell peppers, add lentils and spice mix and cook until lentils are heated through, 3 to 4 minutes.
- Stir tomato paste into lentil mixture. Add water and tomatoes (including liquid) and bring to a simmer.
- Stir pasta and first portion of cheese into sauce. (Note: If it won’t all easily fit in the skillet, you can transfer it to a lightly oiled baking dish that is safe to use under the broiler.)
- When broccoli is done roasting, remove it from the oven and turn on the oven’s broiler.
- Squeeze lemon juice over broccoli and cover to keep warm.
- Top pasta with second portion of cheese and place under broiler until cheese is melted, 4 to 5 minutes.
- Serve pasta with sour cream on top and broccoli on the side. Enjoy!
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