The name of the game is “Easy”€ right now. I am all about the easy breakfasts, lunches, dinners, and desserts. Nothing fancy these days and this pasta definitely fits into the easy category. So quick, so simple, and so delicious.
I knew we were going to like this recipe but I had no idea how much everyone was going to like it. Even my 4 year old, who has been eating nothing but PB&J sandwiches for the last week, had two bowls of it! I had worried it would be too spicy but it had just the right amount of spice. This one will become a staple in my kitchen and I’m pretty sure I won’t have any complaints about it.
adapted from Pearls, Handcuffs, and Happy Hour
- Bring a large pot of water to a boil. Cook the pasta according to package instructions. Drain and set aside (if itâ€™s finished before the sauce).
- Heat the olive oil in a large skillet over medium-low heat. Add onions and cook until translucent. Add garlic, chili powder, and cumin; cook for only a minute, until fragrant. Stir in all of the enchilada sauce. Bring to a simmer; allow to cook for about 10 minutes, stirring occasionally. Remove from the heat and stir in the cheese until melted.
- Once the pasta is done, add it to the sauce and toss to combine. Serve with sour cream, tomatoes, avocado, green onions, or whatever toppings youâ€™d like.