Tex-Mex Plant-Based Protein Pasta Bake

Name: Tex-Mex Plant-Based Protein Pasta Bake with Mexican Cheese Blend, Green Pepper & Scallions
Yield: 2 servings
Cuisine: Italian
Ingredients: 6 oz Pasta; 2 tbsp Cream Cheese; 8 oz Tex-Mex Ground Plant-Based Protein; 1 unit Long Green Pepper; 1/4 cup Monterey Jack Cheese; 2 unit Scallions; 1/2 cup Mexican Cheese Blend; 1 tsp Cooking Oil, tsp; tsp Salt, tsp

with Mexican Cheese Blend, Green Pepper & Scallions

By Recipe0 System

Dinner comes together in a snap thanks to this throw-it-all-together Southwestern-spiced pasta bake that stars hearty, spicy plant-based protein. A blend of Mexican-style cheeses melts together with cream cheese for a velvety sauce that clings perfectly to twisty cavatappi, creating a hearty, gooey landing for a topping of Monterey Jack (that’s right, even more cheese—don’t say we didn’t warn you!) and a crisp, zingy sprinkle of scallion greens.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Pasta
2 tbsp Cream Cheese
8 oz Tex-Mex Ground Plant-Based Protein
1 unit Long Green Pepper
1/4 cup Monterey Jack Cheese
2 unit Scallions
1/2 cup Mexican Cheese Blend
1 tsp Cooking Oil, tsp
tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.

Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
2

While pasta cooks, core and dice green pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.
3

Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and scallion whites; cook, stirring occasionally, until slightly softened, 3-4 minutes.

Add plant-based protein and cook, stirring, until veggies are browned, 2-3 minutes more. TIP: If plant-based protein starts popping, cover pan with a lid.
4

Using a slotted spoon, transfer plant-based protein mixture to a large bowl. Add cream cheese, Mexican cheese blend, and ¼ cup reserved pasta cooking water (½ cup for 4 servings); toss to combine.

Add drained cavatappi to bowl; toss to evenly coat. TIP: If needed, stir in more pasta cooking water a splash at a time until everything is coated in a creamy sauce.
5

Transfer pasta mixture to an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings); evenly sprinkle with Monterey Jack.

Bake on top rack until cheese melts and sauce is bubbling, 3-5 minutes.
6

Top pasta bake with scallion greens. Divide between plates or serve family style directly from dish.

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