Meatless Enchilada Pasta 🍝. To tell the truth, I couldn't decide if this should be a "What's for dinner?" post or a Meatless Monday post. As you can see, Monday won out because, well, I haven't done a Meatless Monday in a while. I have been feeling a little overwhelmed with the whole work/life balance these days causing me to.
I decided to make a meatless meal since it was Monday.
Because the squash is low carb and not a noodle, I figured adding beans in and not blow my husband's meal.
Even though I love my Vegan Enchiladas, enchilada pasta is quick and easy and a family favorite.
You can cook Meatless Enchilada Pasta 🍝 using 14 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Meatless Enchilada Pasta 🍝
- It's 1 box (16 ounce) of your favorite pasta.
- You need of Salt for boiling water.
- You need of Olive oil (just enough to coat bottom of pan).
- You need 2 of onions, chopped.
- You need 1/2 of green pepper, chopped.
- Prepare 6 cloves of garlic, minced.
- Prepare 1/8 teaspoon of black pepper.
- Prepare 4 tablespoons of taco seasoning mix.
- You need 2 cans (10 ounce) of red enchilada sauce.
- You need 2 cans (10 ounce) of Rotel diced tomatoes.
- You need 1 can (4 ounce) of diced green chilis.
- It's 2 cans (14.5 ounce) of low sodium chicken broth.
- You need of Sour cream.
- It's of Shredded Mexican cheddar cheese.
What ingredients are in enchilada pasta recipe? Whether you're vegetarian or just searching for more dinner options that are meatless, pasta is always a great answer. Since it's really a blank slate for just about anything, it's easy to load it with veggies, cheese, and other satisfying. Use chicken, ground beef or no meat for a vegetarian option.
Meatless Enchilada Pasta 🍝 instructions
- In a large pot heat some olive oil......
- Sauté your onions and green pepper for several minutes.......
- Add your minced garlic, sauté for several more minutes.......
- Now add in your black pepper, taco seasoning mix, red enchilada sauce, Rotel diced tomatoes, diced green chilis and chicken broth, heat to boiling.......
- Reduce heat and cover pot.......
- Continue to cook on low heat for 40 minutes, stirring occasionally.......
- Meanwhile boil your pasta, don’t forget to salt your water!!.
- Boil pasta until al dente, drain then add to enchilada sauce mixture......
- Mix thoroughly......Let pasta stand for several minutes before serving, the longer it stands the thicker the sauce gets !! 🤗.
- Top with sour cream and shredded Mexican cheese and enjoy 😉!!.
Any short style pasta will do. I used rotini but cellentani (corkscrew) or penne would be great choices as well. I was in the mood for chicken enchilada pasta so that's what I used. Enchilada Pasta - All the flavors of cheesy enchiladas are tossed together in this quick and easy pasta dish! Pasta dishes are a staple in our house.