Today I have a wonderful little pasta dish that is so delicious and healthy(ish). This recipe is super easy to make and requires little time in the kitchen. You can serve it hot or chilled. Either way, it is super yummy!
This recipe has a pasta called “Mexican Melon Pasta” it is a small pasta that is shaped like a melon seed and is soft and delicious. It is paired with fresh vegetables and a light cherry tomato and stock sauce. You can make this recipe oil-free and salt-free if you want to leave that out. So let’s get to it.
1 tbsp coconut oil
1 lb packet of Mexican melon seed pasta
1 onion, diced small
1 clove of garlic, grated or minced
1/2 bell pepper ( any color) diced
1-pint cherry tomatoes halved
1/4 cup black olives, sliced
2 cups fresh broccoli ( or you can use frozen)
1/2 cup vegetable broth or vegan chicken broth
1 tsp parsley
1/4 tsp thyme
salt and pepper to taste
2 tbsp nutritional yeast ( more if needed)
- In a large pot bring water to a boil. When the water is boiling add the pasta and allow to cook for 5 to 8 minutes or until soft and al dente. Drain and set aside. Do not rinse. They will be added back to heat later.
- In a large non-stick skillet add the coconut oil and heat over medium-high heat.
- When the pan is hot add the onion and garlic and cook until golden brown and soft. about 5 to 8 minutes.
- Add the bell pepper and cook for about 3-4 minutes. You want the bell pepper to still be slightly crunchy but soft.
- Add the cherry tomatoes and olives and cook about 3 to 4 more minutes. The cherry tomatoes will start to get soft. Press the cherry tomatoes to release some of their juices into the pan.
- Add the vegetable broth, parsley, thyme and toss to coat. Cook this mixture for about 6 to 8 minutes to cook the tomatoes down. They will become soft and mushy and they will release all of their juices into the pan. You can press them down with a spoon if you like. It will help the tomatoes release more juices. Cook until the sauce is reduced about 1/2 of the way but still have liquid in the pan to coat the pasta.
- Add the broccoli and cook an additional 3 to 4 minutes longer so the broccoli gets tender-crisp. Remove from heat.
- In a large serving bowl combine the pasta and sauce and toss to coat the pasta well with the sauce. At this point, you can add the salt, pepper, and nutritional yeast and toss well.
You can serve this warm or cold.
If you can not find the Mexican melon pasta at your local grocery store you can sub it for any small type pasta like couscous or you can use a grain like quinoa or buckwheat. I have tested this recipe with loads of other types of small pasta and grains and they all work very well. So don’t fret! you can sub it out.