Ingredients
Scale
- 1 cup penna pasta uncooked
- 1 small onion – sliced
- 1 small bell pepper – sliced
- 2 small green chilies finely minced
- 3 cloves garlic – finely minced
- 1 tbsp tomato paste
- 1 tsp each: smoked paprika, onion + garlic powder, oregano, taco seasoning
- 1/3 cup enchilada sauce – I used old El Paso
- 2 cups veggie or chicken broth
- 1/4 cup cream cheese
- cojita or parmesan cheese for garnish
Instructions
- In a pot, cook pasta until el dente.
- In a large pan, drizzle some oil over med heat and start by cooking the green chilies, onions and peppers for 2-3 mins.
- Next add the all the seasonings along with the garlic, tomato paste. Cook everything for 2 mins and add in the enchilada sauce along with the broth.
- Bring to a low simmer and whisk in the cream cheese, once everything is creamy and well blended add the pasta and stir everything together.
- Serve with extra parmesan cheese on top and enjoy!
- Prep Time: 10
- Cook Time: 20
- Category: Vegetarian
Keywords: fajita pasta, mexican pasta, fusion