Easiest Way to Make Chili Oil Mexican

Pasta And Veggies In Coconut Oil

Heat it for one minute and then add the garlic and guajillo chili strips.

Recipe Summary Pasta And Veggies In Coconut Oil

This is a twist on pasta tossed in olive oil. It's a quick, easy, and healthy meal that even kids will eat without a fuss. It's really just a jumping-off point; you can add in whatever herbs and spices suit your tastes. This is my toddler's favorite dish, and I have to admit, I love it, too!

Ingredients | Chili Oil Mexican

1 (12 ounce) package elbow macaroni

2 cups frozen mixed vegetables

1 tablespoon coconut oil, or more to taste

1 pinch garlic powder

sea salt and freshly ground black pepper to taste

1 tablespoon grated Parmesan cheese, or to taste

Directions

Bring a large pot of lightly salted water to a boil. Add elbow macaroni; cook, stirring occasionally, until lightly softened, about 3 minutes. Add frozen vegetables; cook and stir until tender yet firm to the bite, about 5 minutes. Drain into a bowl.

Place coconut oil in the warm pot. Add macaroni mixture, garlic powder, sea salt, and pepper; toss until combined, 1 to 2 minutes. Top with Parmesan cheese.

Any variety of pasta can be substituted for the macaroni if desired.

Info | Chili Oil Mexican

prep: 10 mins cook: 14 mins total: 24 mins Servings: 6 Yield: 6 servings

TAG : Pasta And Veggies In Coconut Oil

Main Dishes, Pasta,