"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Taco-Night Pasta Recipe

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This recipe for Taco-Night Pasta, by , is from My Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, April 9, 2009

Category:
Category:

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

Directions:
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.

Number Of Servings:
Number Of Servings:
6

 

 

 

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