Mexican Pasta
Recipe from
Vegetarian Times
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.
Servings:
Serves 6
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Ingredients
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1 20-ouncepackage fresh 3-cheese tortellinisee savings
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2 tablespoonsvegetable oilsee savings
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2 teaspoonsminced garlicsee savings
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6plum tomatoes, coarsely choppedsee savings
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1 teaspoonchili powder, or to tastesee savings
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8 ouncessliced mushroomssee savings
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6 ouncestaco-seasoned ground soy "meat"see savings
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4 ouncesshredded low-fat cheddar or mozzarella cheesesee savings
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1large avocado, peeled and sliced, for garnishsee savings
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Directions
1.
Bring large pot of lightly salted water to a boil, and cook tortellini according to package directions. Drain and rinse.
2.
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.
3.
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.
4.
Spoon equal portions of pasta onto plates; top with "meat" sauce, and garnish with avocado slices.
Nutrition information
Per serving: Calories 400, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 165 mg, Sodium 380 mg, Carbohydrate 48 g, Fiber 7 g, Protein 25 g, Sugars 2 g
Percent Daily Values are based on a 2,000 calorie diet
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