This dish is also kinda called "basic bitches macaroni skillet" but I didn't think keeping the first part in the name would help an organic search! It's my competitor in the first unofficial pasta challenge on our YouTube channel. Watch it go down in the clip below.
This is a family style dish you can serve up in one big 'ol skillet! Make sure you leave a comment on our video with a vote for this masterpiece! If you fancy something a little more refined you can get John's penne arrabiata recipe here.
** makes 4-6 servings
3 C uncooked brown rice macaroni noodles
1 tsp sunflower oil
1/2 onion, finely chopped
1 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1/2 cup pasta water (reserved from cooking pasta)
double batch of our vegan nacho cheese sauce
1 green onion, finely chopped
1 vine tomato, diced
ground pepper to taste
While your noodles are cooking in a pot of boiling salted water heat a large cast iron skillet over medium heat and add sunflower oil and onions. Sauté for a couple of minutes until soft.
Then add chili powder, cumin, and paprika and sauté for another minute. Then add the beefless ground to the pan and continue to stir frequently until it starts to brown and cook through. A couple minutes If the pan starts to get dry and the beefless ground is sticking at all just take a ladle full of the pasta water and add it into the pan. It helps kind of get things juicy with the spices as well.
Once the pasta is cooked to al dente drain it and add it into the skillet and toss with the nacho cheese sauce as well as ground pepper. You may want to reserve a small amount of cheese sauce for reheating leftovers or to serve extra at the table.
Top with green onion and diced tomato and serve immediately!