January 3, 2014

Liz makes enchilada pasta

Lately, I've been making this awesome dish called Enchilada Pasta. It's chock full of spiciness and cheese and it's just downright hearty. This one pot meal is perfect for busy moms who don't have time for a big, grand meal or studious college students who are tired of ramen noodles. Oh and did I mention it's vegetarian?

The great things about this meal are its do-ability and the very little amount of ingredients.
You'll need a clove of garlic, half an onion, a can of enchilada sauce (15 oz.), fake hamburger meat (half a bag of MorningStar Crumbles), rotini noodles and a cup of cheese (I chose reduced fat sharp cheddar). You'll also need some vegetable/olive oil, 4 cups of water (both not pictured).
Saute your onion and garlic in a little bit of vegetable oil over medium-high heat until the onions are translucent. Then add your half-bag of fake hamburger meat and stir that around until it's fully heated (and no longer frozen). Now add your enchilada sauce, then water. Stir everything around so everything is well-incorporated. When the water/enchilada sauce is boiling, add the noodles and let them simmer. Push the noodles down under the water so they can cook better.
When a lot of the water has been boiled out and the noodles are cooked, turn the burner off and add a cup of cheese to everything. Stir it up!
I like to serve mine with a little cheese on top.
See how cheese makes everything better? Of course, that's my own opinion and you don't have to add cheese if you don't want to. :)
I forgot to mention that this recipe was inspired by the Vegetarian Cheesy Enchilada Bake from Kosher in the Kitchen. Have a great weekend everybody! Happy Friday!


  1. I had it for lunch one day and- BAM! I'm serving it to the nieces and nephews!

    1. Awesome! Sometimes I'll add more enchilada sauce than what I called for in the post, but that might be too spicy for youngins.


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