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Taco-Night Pasta

Taco-Night Pasta

Nutrition Facts
  • cal. (kcal) 518
Taco-Night Pasta
  • Makes: 6 servings
  • Prep: 10 mins
  • Cook: 12 mins
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by 2 people
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Ingredients

  • 1 pound wagon wheel-shaped pasta
  • 1 15 - ounce can great northern beans, drained and rinsed
  • 1 14 1/2 - ounce can no-salt-added stewed tomatoes
  • 1 10 - ounce can mild enchilada sauce (such as Old El Paso)
  • 1 teaspoon hot chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 12 - ounce package soy crumbles (such as Morningstar Farms)
  • 1 cup shredded reduced-fat sharp cheddar cheese

Directions

  1. Cook pasta following package directions. Drain and return to pot.
  2. While pasta is cooking, prepare sauce. In a large skillet, stir together beans, tomatoes, enchilada sauce, chili powder, cumin and salt. Break up tomatoes with a wooden spoon. Simmer over medium heat for 3 minutes, stirring occasionally. Add the soy crumbles and simmer for an additional 3 minutes, stirring occasionally.
  3. Stir the sauce into pot with pasta. Add half of the cheese, and stir to blend.
  4. Spoon pasta into a large serving bowl and sprinkle remaining 1/2 cup cheese over the top. Serve immediately.

Nutrition Information for Taco-Night Pasta

Servings Per Recipe: 6
PER SERVING: 518 cal., 9 g total fat (3 g sat. fat), 14 mg chol., 842 mg sodium, 79 g carb. (10 g fiber), 30 g pro.

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