Tex-Mex Plant-Based Protein Pasta Bake
with Mexican Cheese Blend, Monterey Jack & Scallions
Tex-Mex Plant-Based Protein Pasta Bake
A hearty baked pasta with Tex-Mex flair, layered with plant-based protein and a melty Mexican cheese blend, Monterey Jack, and fresh scallions.
Ingredients
For 2 servings
- 6 ounce Cavatappi Pasta
- 2 tablespoon Cream Cheese
- 1 unit Long Green Pepper
- ½ cup Mexican Cheese Blend
- ¼ cup Monterey Jack Cheese
- 2 unit Scallions
- 8 ounce Tex-Mex Ground Plant-Based Protein
Additional Ingredients
- 1 teaspoon Cooking Oil
- Salt
American
PDF
DifficultyEasy
Prep Time5m
Total Time25m
Calories810
Protein40g
Carbs78g
Fat39g
Tags:
VeggieProtein SmartFiber SmartMass Gain FriendlyEasy PrepSpicy
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For dairy-free needs, swap the cream cheese and cheeses for plant-based versions that melt well. For wheat-free diets, use a gluten-free pasta shaped similarly so it still holds the sauce and filling texture.
What to serve with it
Serve with a crisp green salad, charred corn, or simple lime-dressed slaw to cut through the rich, cheesy heat. Tortilla chips or warm salsa on the side also suit the Tex-Mex flavors nicely.
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