MEXICAN PASTA SURPRISE
This spicy vegetarian pasta is packed with heat from chipotle chile powder and fresh jalapeños. Pinto beans and canned tomatoes round out the dish and make it extremely easy to put together.
Provided by Dr. John McDougall
Categories HarperCollins Pasta Dinner Jalapeño Garlic Tomato Bean Cilantro Vegan Vegetarian
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place a large pot of water on to boil and cook pasta according to package directions. Drain and set aside.
- Preheat the oven to 350°F.
- Place the broth in a large nonstick pan. Add the onion, jalapeños, and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the chipotle chili powder. Add the tomatoes, beans, and enchilada sauce. Mix well, breaking up the tomatoes slightly. Cook, stirring occasionally, for 10 minutes. Add the cooked pasta and mix well. Ladle the mixture into a casserole dish. Bake covered for 25 minutes. Uncover and bake for 5 minutes longer.
- Serve with cilantro and tofu sour cream to spoon over each individual serving, if desired.
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