Informations supplémentaires
30 min.
|
759 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 450°F. Bring a pot of salted water to a boil. Slice the bell pepper into small cubes. Drain and rinse the corn. Chop the cilantro.
2. Cook the pasta
Cook the pasta in the pot of boiling water for 8-10 minutes until tender. Keep 1/4 2P | 1/3 3P cup of the pasta water then drain.
3. Cook the vegetables
Heat a drizzle of oil in a large pan on medium. Cook the pepper, corn and spices for 4-6 minutes. Add the soyrizo and tomato paste and cook for 2-3 minutes. Add salt and pepper to taste.
4. Add the milk
Add the flour, mix and cook for 1 minute. Add the milk and pasta water and mix well. Add the cooked pasta. Adjust salt and pepper to taste.
5. Plate your dish
Transfer the pasta to a baking dish if your skillet is not ovenproof. Garnish with the mozzarella and cook in the oven for 8-10 minutes until the cheese is melted. Serve and garnish with the cilantro. Bon appétit!
250gSoyrizo
180gShells
9gSpice Mix (tex-mex mix,italian spices,onion powder)
30mlTomato Paste
80gMozzarella
200mlMilk 2%
200mlCorn Kernels
1unitPepper(s)
10gAll-Purpose Flour
1unitCilantro
What you need
pan, pot, strainer, baking dish
759 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
109g
36%
fat
16g
25%
cholesterol
44mg
15%
fiber
11g
44%
protein
48g
saturated
8g
40%
sodium
966mg
40%
sugar
16g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg