One Pot Vegan Enchilada Pasta
Monday, July 1, 2019
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This go to weeknight dinner is perfect for wholesome, quick, and easy. The melty vegan cheese, vegetables, and comfort of pasta are ready to eat in less than 20 minutes.
INGREDIENTS:
2 tbsp extra virgin olive oil
1 small onion, diced
3-4 garlic cloves, sliced
2 cups low sodium vegetable broth
1 package of McCormick’s NEW Organics Recipe Mixes (Taco flavor)
1 BAG OF FROZEN PEPPERS AND ONIONS (or any vegetable of choice)
salt/pepper to taste
1 cup enchilada sauce
3 cups dried elbow pasta
1 1/2 cup vegan shredded mozzarella cheese
1/2 cup green onions
1/2 cup black olives
DIRECTIONS:
In a large skillet or fry pan add oil, diced onion and garlic. Sauté until translucent.
Next, add in 1 bag of frozen peppers and onions.
Once veggies are cooked through, add in vegetable broth, enchilada sauce, pasta, and taco seasoning.
Bring to a boil on high heat. Reduce down to medium heat, cover, and let cook 15 minutes.
Remove lid, turn off heat, and stir in the cheese. Let sit for 5 minutes.
Top pasta with green onions, black olives and extra cheese if desired. Enjoy!
INGREDIENTS:
2 tbsp extra virgin olive oil
1 small onion, diced
3-4 garlic cloves, sliced
2 cups low sodium vegetable broth
1 package of McCormick’s NEW Organics Recipe Mixes (Taco flavor)
1 BAG OF FROZEN PEPPERS AND ONIONS (or any vegetable of choice)
salt/pepper to taste
1 cup enchilada sauce
3 cups dried elbow pasta
1 1/2 cup vegan shredded mozzarella cheese
1/2 cup green onions
1/2 cup black olives
DIRECTIONS:
In a large skillet or fry pan add oil, diced onion and garlic. Sauté until translucent.
Next, add in 1 bag of frozen peppers and onions.
Once veggies are cooked through, add in vegetable broth, enchilada sauce, pasta, and taco seasoning.
Bring to a boil on high heat. Reduce down to medium heat, cover, and let cook 15 minutes.
Remove lid, turn off heat, and stir in the cheese. Let sit for 5 minutes.
Top pasta with green onions, black olives and extra cheese if desired. Enjoy!
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