Mexican Pasta

Total Time: 20 minutes
Serves: 4
Mexican Pasta
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  • 1 20-ounce package fresh 3-cheese tortellini
  • 2 tablespoons vegetable oil
  • 2 teaspoons minced garlic
  • 6 plum tomatoes, coarsely chopped
  • 1 teaspoon chili powder, or to taste
  • 8 ounces sliced mushrooms
  • 6 ounces taco-seasoned ground soy "meat"
  • 4 ounces  shredded low-fat cheddar or mozzarella cheese
  • 1 large avocado, peeled and sliced, for garnish


  1. Bring large pot of 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. Saute garlic 30 seconds, and add tomatoes and chili powder. Cook 5 to 8 minutes; remove from skillet.
  3. Reheat skillet with remaining 1 tablespoon oil, and add mushrooms and soy "meat." Saute 2 to 3 minutes, or until mushrooms begin to soften. Stir in tomatoes and cheese; cook, stirring often, 5 minutes more.
  4. Spoon equal portions of pasta onto plates; top with "meat" sauce, and garnish with avocado slices.
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