Tex-Mex Plant-Based Protein Pasta Bake

Name: Tex-Mex Plant-Based Protein Pasta Bake with Mexican Cheese Blend, Monterey Jack & Scallions
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: 6 ounce Cavatappi Pasta; 1 unit Long Green Pepper; 2 unit Scallions; 8 ounce Tex-Mex Ground Plant-Based Protein; 2 tablespoon Cream Cheese; ½ cup Mexican Cheese Blend; ¼ cup Monterey Jack Cheese; Salt; 1 teaspoon Cooking Oil

with Mexican Cheese Blend, Monterey Jack & Scallions

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Dinner comes together in a snap thanks to this throw-it-all-together Southwestern-spiced pasta bake that stars hearty, spicy plant-based protein. A blend of Mexican-style cheeses melts together with cream cheese for a velvety sauce that clings perfectly to twisty cavatappi, creating a hearty, gooey landing for a topping of Monterey Jack (that’s right, even more cheese—don’t say we didn’t warn you!) and crisp, zingy sprinkle of scallion greens.

Tags:

New

•Spicy

•Protein Smart

•Easy Cleanup

•Easy Prep

•Plant-Based Protein

Allergens:

Gluten

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

6 ounce

Cavatappi Pasta

1 unit

Long Green Pepper

2 unit

Scallions

8 ounce

Tex-Mex Ground Plant-Based Protein

2 tablespoon

Cream Cheese

½ cup

Mexican Cheese Blend

¼ cup

Monterey Jack Cheese

Not included in your delivery

Salt

1 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories820 kcal

Fat39 g

Saturated Fat12 g

Carbohydrate78 g

Sugar11 g

Dietary Fiber8 g

Protein39 g

Cholesterol50 mg

Sodium1320 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Strainer

•Large Pan

•Slotted Spoon

•Large Bowl

•Baking Dish

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

• While pasta cooks, core and dice green pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and scallion whites; cook, stirring occasionally, until slightly softened, 3-4 minutes. • Add plant-based protein* and cook, stirring, until veggies are browned, 2-3 minutes more. TIP: If plant-based protein starts popping, cover pan with a lid.

• Using a slotted spoon, transfer plant-based protein mixture to a large bowl. Add cream cheese, Mexican cheese blend, and ¼ cup reserved pasta cooking water (½ cup for 4 servings); toss to combine. • Add drained cavatappi to bowl; toss to evenly coat. TIP: If needed, stir in more pasta cooking water a splash at a time until everything is coated in a creamy sauce.

• Transfer pasta mixture to an 8-by-8- inch baking dish (9-by-13-inch baking dish for 4 servings); evenly sprinkle with Monterey Jack. • Bake on top rack until cheese melts and sauce is bubbling, 3-5 minutes.