One Pot Vegan Enchilada Pasta

• Produce

  • 3 Garlic cloves
  • 1/2 cup Green onions
  • 1 Onion, small
  • 1 BAG Peppers and onions, FROZEN

• Canned Goods

  • 2 cups Vegetable broth, low-sodium

• Condiments

  • 1/2 cup Black olives

• Pasta & Grains

  • 3 cups Elbow pasta, dried

• Baking & Spices

  • 1 Salt/pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 1/2 cup Mozzarella cheese, vegan

• Prepared

  • 1 cup Enchilada sauce

• Other

  • 1 package Of mccormick’s new organics recipe mixes (taco flavor

Found on neuroticmommy.com

Description

Ingredients

• 2 tbsp extra virgin olive oil
• 1 small onion, diced
• 3-4 garlic cloves, sliced
• 2 cups low sodium vegetable broth
• 1 package of McCormick’s NEW Organics Recipe Mixes (Taco flavor)
• 1 BAG OF FROZEN PEPPERS AND ONIONS (or any vegetable of choice)
• salt/pepper to taste
• 1 cup enchilada sauce
• 3 cups dried elbow pasta
• 1 1/2 cup vegan shredded mozzarella cheese
• 1/2 cup green onions
• 1/2 cup black olives

Directions

• In a large skillet or fry pan add oil, diced onion and garlic. Sauté until translucent. Next, add in 1 bag of frozen peppers and onions. Once veggies are cooked through, add in vegetable broth, enchilada sauce, pasta, and taco seasoning. Bring to a boil on high heat. Reduce down to medium heat, cover, and let cook 15 minutes. Remove lid, turn off heat, and stir in the cheese. Let sit for 5 minutes. Top pasta with green onions, black olives and extra cheese if desired. Enjoy!