143.6...Creamy Taco Pasta
Want a comforting dish that tastes like it’s loaded with calories but isn’t? Want a dish that both you AND your kids like? I’ve got it for you: Creamy Taco Pasta! You want pasta and you want tacos, you say? Make this. All cravings satisfied without adding pounds to your scale.
Creamy Taco Pasta (Serves 6)
Adapted from Annie’s Eats
1 Tbsp. olive oil
1 lb. ground turkey
1 lb. dry pasta shapes
1 small onion, chopped
2 cloves garlic, minced
1 14-oz. can of diced tomatoes, undrained
4 Tbsp. taco seasoning (see below)
4 oz. cream cheese (light)
1/2 cup sour cream (light)
1/2 cup of reserved pasta water
Salt & pepper
Shredded cheddar cheese (optional)
2 Tbsp. chili powder
2 Tbsp. paprika
1 1/2 Tbsp. ground cumin
1 Tbsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1. Cook pasta according to package directions. Drain pasta and reserve 1/2 cup of pasta water. Set aside.
2. In a large saucepan, heat olive oil and add ground turkey. Brown ground turkey and just before it is done add the chopped onion. Cook until ground turkey is no longer pink and onion is tender. Add minced garlic and cook for about 1 minute.
3. Add diced tomatoes, taco seasoning and pasta water. Bring sauce to a boil and then reduce heat to a simmer. Let simmer for about 5 minutes and then add sour cream and cream cheese. Mix together until cream cheese is melted.
4. Add in cooked pasta. Salt and pepper to taste. Toss pasta in the sauce until fully covered. Serve hot with shredded cheese on top, if desired.
We really enjoyed it! I made the simplest salad to go with the pasta. Romaine lettuce, garlic salt and Paul Newman’s Olive Oil & Vinegar Dressing:
This morning’s breakfast:
I did the camp drop off, then went to the gym for 45 minutes on the treadmill. Next up was cooking class at the La Jolla Community Center taught by Phillis Carey. Today’s class was called: Catch of the Season. We enjoyed several different types of seafood.
The first recipe was Shrimp and Mascarpone Stuffed Halibut with Almond Chive Crust:
So light and delicious tasting! The shrimp and mascarpone filling was excellent!
The second recipe was Summer Bouillabaisse with Fresh Tomatoes, Corn, Shrimp and Fresh Fish with Smoky Rouille Toasts:
Could I have a vat of this please? I kept thinking: I wish my husband ate fish. I would make this right away! The rouille on the toasts really made the dish.
Next up was Salmon Fillets with Avocado Hollandaise with Summer Herb Pesto Rice:
The salmon and avocado hollandaise was fabulous but what really stood out was the rice. This may be my new favorite rice! Except to see it on the blog soon!
Dessert was Magic Lemon Pie:
This was basically a lemon curd pie. If you like lemon, you would love this. It was fantastic. Now when can I make this???
What recipe is next on your to-make list?