Sunday, June 29, 2014

Enchilada Pasta (One-Pan)

Yes, it's another pasta dish. I promise I make other dishes, I just don't get to blog everything I make and next thing I know there are recipes on the camera, all of one type. Oh well, I do love me some pasta and you'll love this dish. Everything and I do mean everything cooks on one pot. I found this cool recipe over at number 2 pencil and knew I wanted to make it vegan. I'm sure glad I did.
  • 2 tablespoon extra virgin olive oil
  • 3 cloves of garlic, minced
  • 1 small onion, diced
  • 1 package Gardein beefless ground 
  • 1 packet of low-sodium taco seasoning
  • 2 cups no-chicken - chicken broth
  • 2 10-oz cans red enchilada sauce
  • 8-oz (about 2 1/2 cups) of dried rotini pasta
  • 2 cups Daiya Pepper Jack cheese shreds
  • Garnish: green onions, black olives, sour cream, pickled jalapeno, shredded lettuce

In a large skillet, sauté garlic and onions in olive oil over medium low heat until softened.

Add Gardein, pasta, broth and enchilada sauce to pan. Stir well.

Bring to a boil, then reduced heat to low and cover. Cook on low, with pan covered for about 15 minutes.

Then remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced.

Remove from heat and stir in 1 cup of cheese.

Top pasta with additional cup of cheese and cover for a minute or two so the cheese melts.

Garnish with items of your choice and serve.


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