Mexican Pasta

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 (20 ounce) package cheese tortellini, fresh
• 2 tablespoons vegetable oil
• 2 teaspoons garlic, minced
• 6 plum tomatoes, coarsely chopped
• 1 teaspoon chili powder (to taste)
• 8 ounces mushrooms, sliced
• 6 ounces soy crumbles, taco-seasoned ground
• 4 ounces low-fat cheddar cheese, shredded (or mozzarella cheese)
• 1 large avocado, peeled and sliced, for garnish

Recipe

• 1 bring large pot lightly salted water to a boil, and cook tortellini according to package directions. drain and rinse.
• 2 meanwhile, heat 1 tablespoon oil in large skillet over medium heat. sauté garlic 30 seconds, and add tomatoes and chili powder. cook 5 to 8 minutes; remove from skillet.
• 3 reheat skillet with remaining oil, and add mushrooms and soy crumbles.
• 4 sauté 2 to 3 minutes, or until mushrooms begin to soften. stir in tomatoes and cheese; cook, stirring often, 5 minutes more.
• 5 spoon equal portions of pasta onto plates; top with soy crumble sauce and garnish with avocado slices.