Ingredients
Scale
- 1 block of Mexican meatless (or about 1 cup of PVT)
- 2 cups of macaroni
- 1 can (28 oz - 796 ml) diced tomatoes
- 2 cups vegetable broth
- 1 chopped onion
- 3 garlic cloves, chopped
- 2 chopped red bell pepper
- 2 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- salt and pepper (to taste)
- 2 cups baby spinach
- 1 cup sharp cheddar cheese
Instructions
- Place the macaroni, diced tomatoes, vegetable stock, chopped onion, chopped garlic, red bell pepper, meatless, allspice, salt and pepper in a large saucepan.
- Bring to the boil, cover and reduce heat to medium-low and cook for about 15 minutes.
- Stir often to prevent the macaroni from sticking to the bottom.
- Once the macaroni is tender, remove the lid and add the baby spinach and grated cheese.
- Cover and leave to stand for 5 minutes to soften the spinach.
- Tasting
Notes
To turn the recipe into a vegan one, simply replace the sharp cheddar with vegan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main course
- Cuisine: Mexican
English 
French