When it comes to food, I love experimenting! Thankfully, DH & the kids are normally quite adventurous too – just as well, as most of the cooking is done by moi 😀 Most of the time we do stick to the “normal” fare as it’s easier not to experiment when there’s a 5 year old & a 2 year ready to eat anything by the time dinner rolls around 😛 Sometimes though, especially during the weekends, I get to try out some of the things I’ve found in stores or have been sent. So every so often on the blog, you’ll find a recipe for something not quite “the norm” like my Chicken & Corn Cupcakes with Sriracha Frosting or Sriracha, Strawberry & Salmon Ciabatta Bites 🙂 I might be slightly obsessed with Sriracha 😛
So when I was recently sent Farrah’s new Mexican range, of course there was no way I wasn’t experimenting 😛 A variation of an older recipe I made up years ago, the Creamy Nacho Pasta Salad can be made with any vegetables you want, and you can even add meat in for a total dinner 🙂
- 250g (4 cups) uncooked penne pasta
- 250ml (1 pottle) Philadelphia Cooking cream
- 1 orange capsicum, sliced into thin slices
- 1 yellow capsicum, sliced into thin slices
- 1 brown onion, sliced into thin slices
- olive oil
- cherry tomatoes (optional)
- salt (to taste)
- 1 packet Farrah’s Mexican Nacho Spice Mix
- Cook pasta, drain and set aside
- In a large enough pot to fit the final product, fry on Med/High heat the onion and both capsicums in the olive oil until softened to your taste.
- Add the Farrah’s Mexican Nacho Spice Mix & fry for a further 1-2 mins.
- Lower the heat
- Add the cooked pasta & cooking cream. Mix until well combined.
- Add salt to taste
- Turn off heat and add cherry tomatoes if using.
- Serve hot or cold 🙂