Mexican Pasta

• 1 (20 ounce) package cheese tortellini, fresh
• 2 tablespoons vegetable oil
• 2 teaspoons garlic, minced
• 6 plum tomatoes, coarsely chopped
• 1 teaspoon chili powder (to taste)
• 8 ounces mushrooms, sliced
• 6 ounces soy crumbles, taco-seasoned ground
• 4 ounces low-fat cheddar cheese, shredded (or mozzarella cheese)
• 1 large avocado, peeled and sliced, for garnish

1. Bring large pot lightly salted water to a boil, and cook tortellini according to package directions.
2. Drain and rinse.
3. Meanwhile, heat 1 tablespoon oil in large skillet over medium heat.
4. Saute garlic 30 seconds, and add tomatoes and chili powder.
5. Cook 5 to 8 minutes; remove from skillet.
6. Reheat skillet with remaining oil, and add mushrooms and soy crumbles.
7. Saute 2 to 3 minutes, or until mushrooms begin to soften.
8. Stir in tomatoes and cheese; cook, stirring often, 5 minutes more.
9. Spoon equal portions of pasta onto plates; top with soy crumble sauce and garnish with avocado slices.

cheese tortellini, vegetable oil, garlic, tomatoes, chili powder, mushrooms, soy crumbles, lowfat, avocado

Taken from www.food.com/recipe/mexican-pasta-329116 (may not work)