Mexican Pasta

30 minutes or fewer. Using fresh pasta helps you assemble this dish in minutes. And the tortellini can catch and hold the sauce, yielding delicious bites with each mouthful. A tart green salad offers a flavor counterpoint, and oranges or poached pears provide a pleasing close. Makes about 9 cups.

Recipe from Vegetarian Times
Mexican Pasta
by 3.5 6  people
add your rating
add a comment
Shop Kitchen ▾
  • 1 20 ounce package fresh 3-cheese tortellini
  • 2 tablespoons vegetable oil
  • 2 teaspoons minced garlic
  • 6 plum tomatoes, coarsely chopped
  • 1 teaspoon chili powder, or to taste
  • 8 ounces sliced mushrooms
  • 6 ounces taco-seasoned ground soy "meat"
  • 4 ounces shredded low-fat cheddar or mozzarella cheese
  • 1 large avocado, peeled and sliced, for garnish
Bring large pot of lightly salted water to a boil, and cook tortellini according to package directions. Drain and rinse.
Meanwhile, heat 1 tablespoon oil in large skillet over medium heat. Saute garlic 30 seconds, and add tomatoes and chili powder. Cook 5 to 8 minutes; remove from skillet.
Reheat skillet with remaining 1 tablespoon oil, and add mushrooms and soy "meat." Saute 2 to 3 minutes, or until mushrooms begin to soften. Stir in tomatoes and cheese; cook, stirring often, 5 minutes more.
Spoon equal portions of pasta onto plates; top with "meat" sauce, and garnish with avocado slices.

nutrition information

Per Serving: cal. (kcal) 400, Fat, total (g) 14, chol. (mg) 165, sat. fat (g) 5, carb. (g) 48, fiber (g) 7, sugar (g) 2, pro. (g) 25, sodium (mg) 380, Percent Daily Values are based on a 2,000 calorie diet
Back to Top