Mexican Pasta

Serves 6

30 minutes or fewer

30 minutes or fewer Using fresh pasta helps you assemble this dish in minutes. And the tortellini can catch and hold the sauce, yielding delicious bites with each mouthful. A tart green salad offers a flavor counterpoint, and oranges or poached pears provide a pleasing close. Makes about 9 cups.

1 20-oz. pkg. fresh 3-cheese tortellini
2 Tbs. vegetable oil
2 tsp. minced garlic
6 plum tomatoes, coarsely chopped
1 tsp. chili powder, or to taste
8 oz. sliced mushrooms
6 oz. taco-seasoned ground soy “meat”
4 oz. shredded low-fat cheddar or mozzarella cheese
1 large avocado, peeled and sliced, for garnish

Bring large pot of lightly salted water to a boil, and cook tortellini according to package directions. Drain and rinse.
Meanwhile, heat 1 Tbs. 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.
Reheat skillet with remaining 1 Tbs. oil, and add mushrooms and soy “meat.” Sauté 2 to 3 minutes, or until mushrooms begin to soften. Stir in tomatoes and cheese; cook, stirring often, 5 minutes more.
Spoon equal portions of pasta onto plates; top with “meat” sauce, and garnish with avocado slices.

March 2005