Mexican Pasta Surprise
Prep: 20 minutes Cook: 45 minutes
By Heather McDougall
We don't often think of pasta as a Mexican meal, but this combination of beans, pasta and sauce has a wonderful flavor. It is also very quick to make and almost everyone loves it. The shape of the pasta may be changed for variety.
- 8 ounces uncooked bow-tie pasta
- 1/4 cup vegetable broth
- 1 onion, chopped
- 2 jalapeno, seeded, finely chopped
- 1 1/2 tsp garlic, minced
- 1/2 tsp chipotle chili powder
- 4.5 ounce can stewed tomatoes
- 15 ounce can pinto beans, drained and rinsed
- 1 1/4 cups enchilada sauce
- 1/4 cup fresh cilantro, chopped
- 1/2 cup tofu sour cream
Place a large pot of water on to boil and cook pasta according to package directions. Drain and set aside.
Preheat oven to 350 degrees.
Place the broth in a large non-stick pan. Add the onion, jalapenos and garlic. Cook, stirring occasionally until softened, about 5 minutes. Stir in the chipotle powder. Add the tomatoes, beans and enchilada sauce (recipe in Sauces). Mix well, breaking up the tomatoes slightly. Cook, stirring occasionally, for 10 minutes. Add the cooked pasta and mix well. Ladle mixture into a covered casserole dish. Bake covered for 25 minutes. Uncover and bake for 5 minutes longer. Serve with the cilantro and sour cream to spoon over each individual serving.
Hint: Cook the pasta until it is just tender. Do not overcook. This may be prepared ahead of time and refrigerated until baking. You will need to add about 10-15 minutes to the baking time. Chipotle chili powder is quite spicy. If you can't find it or would like a less spicy version, use regular chili powder instead.