Roger’s Southwest Pasta

I made a huge pot of my Southwest Pasta the other day and posted a picture of it on Facebook. I received several emails, 2 phone calls and was stopped on the ferry by someone, all asking me for the recipe. I don’t recall where I first got the idea for this, I’ve been making it for years and it’s always a bit different. At Slender For Life™ I literally have thousands of free healthy recipes that will support your weight loss and help you improve your health.

Roger’s Southwest Pasta

Sauce

2 tubs fresh salsa (24 ounces each)
1 small can hot diced jalapenos
1 can garbanzo beans (rinsed and drained)
1 can black beans (rinsed and drained)
1 can kidney beans (rinsed and drained)
2 cans diced tomatoes
1 package frozen corn
2 packages frozen mixed vegetables
1 cup water
Several shakes of crushed red pepper
Several shakes hot sauce
Fresh ground black pepper
Dash of sea salt (I use hickory smoked)

Note: I like hot and spicy. You can make this as bland as you want and it will be good.

Pasta

1 – 2 packages pasta depending on how thick you want it. I used 2 packages in this photo. (I like brown rice spinach pasta)

Servings

15 – 20 servings.

I learned to cook at Colorado’s Bear Trap Ranch in the 1960’s where I helped prepare meals for 50 to 100 people. In the 1970’s I was a live-in houseparent with 12 kids who had developmental disabilities. Typical there were 14 – 16 of us at each meal and I did most of the food prep. I’ve never really learned how to cook for one or two people.

I divided this pot of pasta into individual plastic containers. Some went into the refrigerator for lunches this week, others went into the freezer for future lunches.

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Sometimes when I feel ambitious I use fresh veggies instead of frozen. I’ve also been known to use both frozen and fresh. It took me about 15 minutes to put all of the ingredients for the sauce into the pot, rinse out the cans and get them into the recycle bin. I cooked the sauce for 2 hours on very low heat. I cooked the pasta for 12 minutes (per instructions). I estimate the cost at about $1.00 per serving.

This keeps well for up to a week in the fridge and it freezes great so that I can have it for future meals. My wife is not into hot and spicy so if she wants it, I make it very bland and then heat mine up in my bowl by adding spices.

I’m not a gourmet cook and I don’t do well with recipes that take lots of futzing around. I want quick, easy and absolute taste is a must. I want and explosion of taste and texture in my mouth. Inexpensive is great too!

If you have a healthy plant based recipe that you’d like to share, please email it to me and I will post it for everyone.

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