Cheesy Enchilada Pasta

• 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

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.

pasta, olive oil, onion, mushrooms, garlic, fluid red enchilada sauce, hot sauce, green chiles, salt, cumin, chili powder, cheddar cheese, sour cream

Taken from tastykitchen.com/recipes/main-courses/cheesy-enchilada-pasta/ (may not work)