Cheesy Enchilada Pasta

Name: Cheesy Enchilada Pasta
Ingredients: 12 ounces, weight Bow Tie Pasta; 1 Tablespoon Olive Oil; 1/2 Medium Onion, Diced; 8 ounces, weight Pre-sliced Mushrooms; 2 cloves Garlic, Pressed; 10 ounces, fluid Red Enchilada Sauce; 1 Tablespoon Hot Sauce (I Used Texas Pete); 4 ounces, fluid Canned Diced Green Chiles; 1/2 teaspoons Salt; 1 teaspoon Cumin; 1/2 teaspoons Chili Powder; 1 cup Shared Cheddar Cheese, Shredded; 1/2 cups Light Sour Cream

13 ingredients

11 steps

Ingredients

12 ounces, weight Bow Tie Pasta
1 Tablespoon Olive Oil
1/2 Medium Onion, Diced
8 ounces, weight Pre-sliced Mushrooms
2 cloves Garlic, Pressed
10 ounces, fluid Red Enchilada Sauce
1 Tablespoon Hot Sauce (I Used Texas Pete)
4 ounces, fluid Canned Diced Green Chiles
1/2 teaspoons Salt
1 teaspoon Cumin
1/2 teaspoons Chili Powder
1 cup Shared Cheddar Cheese, Shredded
1/2 cups Light Sour Cream

Directions

1

Cook pasta according to package directions or until al dente.
2

Drain and add back in pot.
3

Heat a large skillet over medium high heat and add in oil.
4

Add in onions and mushrooms and let those cook down for about 5 minutes.
5

Add in garlic and cook for an additional 2 minutes.
6

Add in enchilada sauce, hot sauce, chiles, salt, cumin, and chili powder and stir to combine.
7

Allow to simmer for 10 minutes, stirring frequently.
8

Stir in cheese and sour cream and stir until the cheese is thoroughly melted.
9

Pour sauce over cooked pasta and mix until the pasta is thoroughly coated.
10

Serve with desired toppings.
11

Adapted from Pearls, Handcuffs & Happy Hour, via Iowa Girl Eats.