top of page
  • Writer's pictureLuanne

Taco Veggie Pasta

Originally based on a Pioneer Woman recipe that sounded SOOOO yummy, I just couldn't help myself; and had to make it. But as most of you know, I'm a big fat spice weenie... so I changed it up a tiny bit.

Ingredients List:

1 pound fettuccine (I used whole wheat)

3 tablespoons Olive Oil

3 Tablespoons Salted Butter

1 Large Green Bell Pepper, sliced

1 Large Red Bell Pepper, sliced

1 pound white mushrooms, quartered

3 cloves garlic

4 teaspoons Taco Seasoning

2 Zucchinis

2 1/2 cups vegetable broth

1 cup heavy cream

4 roma tomatoes, diced (I used 1 Cup of Cherry Tomatoes, halved)

8 green onions, chopped

Salt and Black Pepper

Fresh parsley, for garnish (I didn't garnish, either...)

  1. Bring a pot of salted water to a boil. Add pasta and cook according to package directions. Drain pasta and set aside.

  2. Meanwhile, heat 2 tablespoons each of olive oil and butter in a large skillet over high heat.

  3. Add green bell pepper, red bell pepper, and mushrooms. Sprinkle with garlic and 2 teaspoons of Taco seasoning.

  4. Let this mixture sit for about a minute, so ingredients start to blacken on the bottom, then cook, stirring gently, another minute.

  5. Add remaining tablespoon of olive oil and butter. Add zucchini and another 2 teaspoons of Taco Seasoning. Cook, stirring for an additional 2 minutes.

  6. Reduce heat to medium-high.

  7. Pour in the broth and bring to a boil. Cook for 5 minutes, scraping the bottom of the pan.

  8. Reduce heat to medium-low.

  9. Pour in heavy cream followed by tomatoes and cook, stirring constantly until thickened, 3 minutes.

  10. Add cooled pasta, and green onions to sauce and toss to coat. Season to taste with salt and pepper.

  11. Sprinkle with chopped parsley and serve.

6 views0 comments

Recent Posts

See All


bottom of page