Mexican Pasta

• 1 20-oz. pkg. fresh 3-cheese tortellini
• 2 Tbs. vegetable oil
• 2 tsp. minced garlic
• 6 plum tomatoes, coarsely chopped
• 1 tsp. chili powder, or to taste
• 8 oz. sliced mushrooms
• 6 oz. taco-seasoned ground soy meat
• 4 oz. shredded low-fat cheddar or mozzarella cheese
• 1 large avocado, peeled and sliced, for garnish

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

vegetable oil, garlic, tomatoes, chili powder, mushrooms, taco, cheddar, avocado

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