Vegetable Pasta with a Mexican Twist

Posted in Grains, Recipes

This vegetable pasta uses an unusual combination of spices for a pasta dish— garlic, cilantro and jalapeno. They’re more Mexican than Italian.

Add some black beans to make this a Tex-Mex Pasta Salad.

Vegetable Pasta

Serves 2-3
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour


Darshana’s Kitchen


  • 2 cups pasta
  • 1 cup green beans (small pieces)
  • 1 cup carrots (small pieces)
  • 1/2 cup zucchini (small pieces)
  • 1/4 Small Red onion (finely chopped)
  • 1 clove garlic (grated)
  • 1/4 ” serrano pepper (finely chopped)
  • 1 tablespoon fresh cilantro (finely chopped)
  • 2 Medium tomatoes (finely chopped)


1. Bring 2 cups of water to boil, add the pasta. Let cook for 7-10 mins.
2. Strain the pasta and keep aside.
3. In a pot, add 1 cup water, the onions, tomatoes, serrano pepper and garlic. Cook till the onions are translucent, about 15 mins.
4. Blend this into a sauce in a blender and pour back into the pot, add 1/2 cup water.
5. Add the carrots and green beans. Cook for 15 mins or till the green beans are almost cooked.
6. Add the zucchini and cook for 5 mins more.
7. Stir in the pasta and cook for 1-2 mins.
8. Garnish with the fresh cilantro and serve hot.