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Thumper Penne Taco Pasta


Slightly spicy Taco Penne Pasta Thumper Style!

I knew I wanted Penne noodles and I wanted black beans and I of course wanted veggies… With these things in mind Taco Penne Pasta was born and Damn it was good! Plus I made enough to be the winning mom, another round of leftovers and per my sons request packed it in his lunch for three days as well.

My cost for all of the items (organic) was about $25 since I had all the spices, garlic onion and herbs on hand and it made around 9-11 servings.

Hearty but not a heavy dish it was filling yet, didn’t put me to sleep! Meat lovers will love this rendition on pasta too.

Prep time about 35 cook time not including squash was about 25 minutes

To be safe and allow for life’s distractions I will say an hour and twenty to be fair including clean up.

Ingredients:

1 and ½ boxes Non-GMO Quinoa Corn Gluten-Free Penne Pasta noodles

Medium Butternut squash

2 or 3 medium Summer Squash (yellow) you could use zucchini as well.

3 Red peppers

2 or 3 cups Spinach

1 whole medium onion

4 cloves of garlic finely minced or you can just wing it I know I used more

2 Cups black beans drained and rinsed

I or 2 seeded chopped Jalapenos (optional)

2 or 3 tomatoes

1 or 2 limes

Cilantro and Green Onion for garnish

if you wish Cojita Cheese or Monterey jack mix.

1 or 2 sliced Field Roast Vegan Chipotle Sausage (optional) Or Avocado

Spices will be mixed into the olive oil and vegan butter mix

½ Cup olive oil + 4 TBSP Vegan Earth Balance butter (Soy Free) or regular butter if you choose

1 TBSP Cajun

1 TBSP Paprika

1 TBSP dried Oregano (not the powdered kind)

½ TBSP Cumin

½ TBSP Chili Powder

1 tsp. celery salt

1 tsp. Garlic powder

1 tsp. Onion Powder

1 tsp. Red Chili Flakes (optional)

A few dashes of Cayenne Pepper (optional)

Combine all spices in a little bowl and mix well

1.) Start with a medium Butternut squash peel the skin, slice in half and scoop out the seeds, Next run a little bit of olive oil over both sides and put in the oven on 350F until tender. About 35/45 minutes. Allow to cool a bit, cut into cubes and set aside.

2.) 2 Cups cooked drained and rinsed Black Beans either crock pot or a large can of Organic Black beans without BPA lining

Dice your tomatoes and chop your green onion. These are garnishes for when it is time to plate.

3.) Next peel summer squash and slice not to thin not too thick

4.) Cut the red peppers into medium chunk pieces

Slice the onion into slightly larger slices

Dice the seeded Jalapeno and the Dice the garlic

(If your Butternut squash has cooled off pop into the oven while you are making your noodles)

Time to bring it all together

5.) Add a drizzle of olive oil and add in onion and garlic sauté until fragrant and

Next add in Jalapeno and Red Pepper sauté for about four or five minutes on Med-high heat mixing in pan so garlic doesn’t burn

Now add in the Summer Squash and black beans and sauté some more until tender, if using the vegan Chipotle sausages now is the time to add them to the mix. Cut the burner down to a low simmer and keep a watchful eye on it stirring so it doesn’t stick.