One Pot Vegan Enchilada Pasta
Hello hello oh sweet ones! We’re still in back to school organization mode here and fellow parents, I know you know things can get pretty hectic. I think end of summer is such a bummer (and no I totally didn’t mean for that to rhyme there, it’s just my flow lol). So whilst getting things back on track for school I still want my son to have as much summer fun as possible before he’s back in the classroom.
Bringing me to my point. Making dinners like this One Pot Vegan Enchilada Pasta so none of us have to spend hours and hours in the kitchen making a wholesome, home cooked meal. This go to weeknight dinner is perfect for just that, quick and easy. The melty vegan cheese, vegetables, and comfort of pasta are ready to eat in less than 20 minutes. Since back-to- school season is one of the busiest times of the year, families are on the lookout for easy meals that deliver big on flavor. And this is one of them.
New McCormick Organics Recipe Mixes are conveniently packaged, certified organic and non-GMO seasoning mixes. Paired with other wholesome ingredients like quinoa, rice, pasta, and seasonal veggies, these seasoning mixes can help you make flavorful dinners you will feel good about.
For this pasta dish I used the McCormick’s NEW Organics Recipe Mixes Taco Seasoning and it was peeerfect. You can use either the chili or fajita seasoning but I wanted that hint of taco that compliments so well the enchilada flavor.
Let’s dive right into the goodness. To start off cut a small onion and 3-4 cloves of garlic. Add that into a skillet or large fry pan with extra virgin olive oil. Let them get soft and then add in your frozen veggies, I used mixed peppers and onions. Once they get translucent you can add in the veggie broth, enchilada sauce, pasta and McCormick’s Taco Seasoning. Cook Pasta according to package instructions usually 8-9 minutes and cover pot while cooking. It’s ok if you leave it in the pan longer than 9 minutes, 15 is good. The pasta will absorb a lot of the juices so you won’t be left with a soup.
Once the pasta is cooked through and it’s ready to go, remove from heat and stir in the cheese. The more cheesy it is the better. Sprinkle the tops with black olives and green onions and you’re going to have yourself the best One Pot Vegan Enchilada Pasta ever…like no joke. It’s literally that simple. And it makes a ton so you’ll have leftovers which will be just perfect to pack as a lunch! Genius🙃
The new recipe mixes come in four family favorite flavors, such as Taco Seasoning Mix (the one I used for this recipe), Chili Seasoning Mix, Fajita Seasoning Mix and Brown Gravy Mix. These seasoning mixes really help families like ours make easy, flavorful dinners we can feel good about serving during busy back-to-school nights.
This recipe is sure to become a weekly family favorite as it’s ready and on your table in 20 minutes. If you have any recipes you make for back to school easiness comment below and we can trade!
One Pot Vegan Enchilada Pasta
- 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
- 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!
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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.