April 24th, 2024
Recipes
Vegetarian Enchilada Pasta
Valentina P
- Difficulty
•
- Time 25"
Rather than tomato sauce, this creamy-spicy pasta dish uses store-bought enchilada sauce and cilantro to add rich flavor to simple pasta. A hint of sour cream, along with warming spices like cumin and paprika help to round out the Mexican-inspired flavors. Bonus: Cooking the vegetables under the broiler only takes 6 minutes. Delicious and easy enough for a weeknight meal.
How To MakeDiet Type: Plant-based
Shopping List
-
Pasta
- 6 ounces dry pasta (such as fusilli or penne)
- 8 ounces enchilada sauce
- 2 zucchini and/or summer squash, halved and sliced
- 1 bell pepper, sliced
- 1/2 cup shredded dairy-free cheese (such as monterey jack or mozzarella)
- 2 tablespoons dairy-free sour cream
- 1/2 tablespoon olive oil
- fresh chopped cilantro, to taste Spice Blend
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne
- 1/8 teaspoon salt
Instructions
- Step 1: Preheat the oven to broil. Add the sliced zucchini, bell pepper, spice blend, and olive oil to the pan. Toss everything together to combine well. Broil the vegetables for 6 minutes. Note: No broiler? You can also pan-cook the vegetables with 1 tablespoon of olive and all of the spices in a frying pan until tender.
- Step 2: Meanwhile, bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente. Reserve some of the starchy pasta water in a mug and then drain the pasta.
- Step 3: Toss together the hot cooked pasta, enchilada sauce, roasted vegetables, sour cream, and cilantro back in the empty pot. If it looks a little dry, add a small splash of the reserved pasta water. Top with the shredded cheese and cover with a lid over medium heat until the cheese has melted (or simply stir the cheese into the hot pasta and let it melt that way). Season with salt and pepper as desired.
- Serve: Grab a warm bowl of pasta and enjoy.
Nutrition
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recipe
Vegetarian Enchilada Pasta
PT25M 6 ounces dry pasta (such as fusilli or penne) 8 ounces enchilada sauce 2 zucchini and/or summer squash, halved and sliced 1 bell pepper, sliced 1/2 cup shredded dairy-free cheese (such as monterey jack or mozzarella) 2 tablespoons dairy-free sour cream 1/2 tablespoon olive oil fresh chopped cilantro, to taste 1/4 teaspoon cumin 1/4 teaspoon garlic powder 1/4 teaspoon dried oregano 1/4 teaspoon smoked paprika 1/8 teaspoon cayenne 1/8 teaspoon salt Gluten Free Vegan 3 Servings
Ingredients:
