Vermicelli Pasta with Tomato

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This authentic Mexican pasta dish is quick, easy and perfect as a light meal or side dish.
4 servings
2 cups hot water
1 Chicken Flavour or Tomato Bouillon Packet
1 can (8 ounces) tomato sauce
1/4 cup chopped onion
1 tablespoon fresh cilantro, loosely packed
1/2 teaspoon crushed oregano
Optional, pinch red crushed pepper
1 tablespoon Mazola® Corn, Canola OR Vegetable Oil
1 7 ounces of vermicelli pasta, broken into 1-inch pieces
Optional garnishes: avocado slices, onion slices, black beans, diced tomatoes, crumbled queso fresco OR quartered limes
Associated Recipes:

Combine hot water and bouillon in a 1-quart container. Stir to dissolve and set aside.

Combine tomato sauce, onion, chile pepper and cilantro in a blender. Puree and stir into broth.

Heat oil in a large deep-sided skillet or Dutch oven over medium heat.  Add the vermicelli pasta and cook for 2 to 3 minutes or until light golden brown.

Add the broth mixture to the pan and bring to a boil. Cook for 10 to 12 minutes stirring occasionally or until pasta is tender and liquid is absorbed. Serve immediately with desired garnishes.  

Total Time
Cook Time 12 to 15 minutes
Nutritional Facts
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