a new staple weeknight dinner!
this taco pasta is simple, delicious, and full of flavor. can you really go wrong with combining two of the world’s greatest foods?
the light and creamy taco pasta sauce is made using siggi’s plain 0% yogurt. siggi’s is higher in protein and lower in sugar than other yogurt brands- and every product they make is just so good and made with only simple ingredients. i love using this yogurt in this recipe, because it packs a solid 16g of protein! if you choose to leave this dish meat free, the fact that there is protein right in the sauce is pretty great for a nutrient-dense, balanced meal! the super thick texture of the plain 0% yogurt makes this sauce silky smooth and creamy.
i always have a handful of siggi’s single serve 5.3 oz plain yogurt’s in my fridge- they make for the perfect snack or breakfast addition. that single serve size also goes into this sauce- so i pretty much have all of the pasta sauce ingredients on hand, always! i absolutely love a flavorful pasta dish like this when i come home from a busy day. it’s easy to throw together, and a meal that even the pickiest eater will love!
8 oz box of pasta (gluten free if needed)
16 oz of tomato sauce (or 2 small 8oz cans)
1 single serve siggi’s plain 0% milk fat yogurt (5.3 oz)
3-4 tbsp warm water
1 tsp chili powder
1/2 tsp cumin powder
1.2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp smoked paprika
1/4 tsp sea salt, more to taste
1/4 tsp black pepper
dash of cayenne
for garnish: green onion, sliced jalapeno, cilantro
optional add ins:
3/4-1 lb ground grass fed beef OR turkey
baby spinach or any veggies of choice
cook pasta according to directions on box. if you are using ground beef or turkey, brown the meat while waiting for water to boil and pasta is cooking (season with just salt and pepper; ground turkey will need some oil in the pan).
while pasta and meat are cooking, or ahead of time, make the pasta sauce by blending tomato sauce, yogurt, water, and all of the seasonings. taste and adjust spice and salt to personal preference.
strain pasta, then stir in meat and/or veggies. slowly pour in pasta sauce— i tend to not use the full batch of sauce and set a small amount aside for leftovers as the pasta absorbs some sauce over time. it depends how on saucey you like your pasta!