if you can't decide between Italian or Mexican...

Might I suggest taco fettucini?

Hillary found this wonderful whole wheat, taco flavored pasta while galavanting around the Texas Hill Country this weekend. We then used our friend Google to see if there was a Mexicanish pasta sauce we could make with the taco fettucini. Sure enough, others have braved the challenge of taco pasta. We used the sauce from this recipe in constructing the dish. 


It came out really good. If you can get past the oddity of Mexican flavors and fettucini together, it really is uniquely delicious. It reminded me a bit of a bolognese sauce because of the heartiness of it. It also reminded me of areas of the country which serve chili over spaghetti (here's looking at you, Cincinnati). And once the flavors melded in your mouth, it is very reminiscent of the taste of enchiladas-- with the pasta replacing the corn tortilla as that soft carby element. And, it is a vegan dish as well!


Taco Fettucini
- 1/2 pound pasta, preferably our delicious taco fettucini

- dash of olive oil
- 2 onions, chopped
- 1 bell pepper, chopped
- 1/2 cup sweet corn kernels
- 1 (15 ounce) can black beans, drained
- 1 (14.5 ounce) can peeled and diced tomatoes
- 1/4 cup salsa
- 1/4 cup sliced black olives
- 1 1/2 tablespoons taco seasoning mix
- salt and pepper to taste

1. Dice up the pepper and onion and saute in oil in a pan on medium for about 10 min.

2. Add corn, drained beans, diced tomatoes and juice from can, salsa, black olives, taco seasoning, and salt and pepper. Simmer on low for 5-10 min.

3. Prepare pasta according to directions. Drain. Toss with sauce and serve.

Enjoy this Italian-Mexican mash-up!