Project Description

Mexican Pasta Skillet


  • 1 lb. pork sausage (can substitute with ground chicken, turkey, or beef)
  • 1 12 oz. box shell pasta (or other short cut pasta), preferably gluten-free (our favorite is Jovial brand pasta)
  • 1 8 oz. container plant- or nut-based queso such as Good Foods or Siete
  • 4 oz. (1/3 jar) salsa verde
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt (for pasta water)
  • Salt and pepper to taste
  • Cilantro, avocado, and pickled jalapeños to garnish (optional)


Bring a large pot of water to a boil. Once it’s boiling, add 1 tablespoon of salt and the pasta. In another medium-size skillet over medium-high heat, brown the sausage thoroughly. Drain away any excess fat. Add the spices, queso, and salsa and stir to combine. Once the pasta is cooked per the package instructions, reserve 1/4 cup of pasta water then drain and rinse the pasta with warm water if it’s gluten-free.

Next, add the pasta to the meat and stir to combine. Add the pasta water to help create the sauce and combine everything. Top with pickled jalapeños, avocado, and cilantro if desired.