Mexican Pasta Surprise

Ingredients for Mexican Pasta Surprise

• 230g uncooked bow-tie pasta

• 60ml vegetable broth

• 1 onion, chopped

• 2 jalapeño peppers, seeded and minced

• 1 1/2 teaspoons minced fresh garlic

• 1/2 teaspoons chipotle chilli powder

• 1 (400g) can stewed tomatoes

• 1 (425g) can pinto beans, drained and rinsed

• 1 1/4 cups enchilada sauce

• 1/4 cup chopped fresh coriander (optional)

• 120ml tofu soured cream (optional

• recipe available at www.drmcdougall.com)

Place a large pot of water on to boil and cook pasta according to package directions. Drain and set aside.

Preheat the oven to 177°C.

Place the broth in a large nonstick pan. Add the onion, jalapeños, and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the chipotle chilli powder. Add the tomatoes, beans, and enchilada sauce. Mix well, breaking up the tomatoes slightly. Cook, stirring occasionally, for 10 minutes. Add the cooked pasta and mix well. Ladle the mixture into a casserole dish. Bake covered for 25 minutes. Uncover and bake for 5 minutes longer.

Serve with coriander and tofu soured cream to spoon over each individual serving, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.