One Pot Enchilada Pasta

This post is sponsored by Barilla. As always, I only work with brands I know and love! All opinions are my own.

This delicious enchilada pasta recipe is a creamy pasta dish with plenty of spicy flavor. Made with Barilla® Red Lentil Spaghetti pasta, this vegetarian one-pot meal is packed with 13g of protein and fiber! Barilla® Red Lentil Spaghetti was also a 2021 People Food Awards Winner!

As a vegetarian, I’m always looking for ways to add a little more protein to my meals. This enchilada pasta recipe is made with Barilla® Red Lentil Spaghetti, so each serving of this dish has over 20g of protein (13 grams comes from just the pasta)! I picked up a few boxes at Kroger and I love how versatile it is! Plus, this pasta only contains one simple ingredient: red lentils. That’s it!

Enchilada Pasta Ingredients

• Barilla® Red Lentil Spaghetti– This pasta has a neutral flavor but it adds tons of protein and fiber to the recipe!
• Yellow Onion– You can substitute white or red onion, if needed. For a more mild flavor, try it with shallots instead.
• Bell Pepper– I used a green bell pepper and I like the color it added to this dish, but any color bell pepper will taste great!
• Garlic- If you don’t have fresh garlic, feel free to substitute garlic powder.
• Water- You may need a tiny bit more water to ensure the pasta is cooked until al dente.
• Enchilada Sauce– If you want to make your own sauce, try this enchilada sauce recipe!
• Corn- I love the sweetness this adds to the dish. You can use canned or frozen for this recipe.
• Diced Tomatoes with Green Chilies– I like fire roasted tomatoes with diced green chilis. If you want to keep this recipe less spicy, substitute regular fired roasted tomatoes.
• Cream Cheese– A little cream cheese makes the sauce taste deliciously rich and helps balance out the spiciness of the enchilada sauce.
• Shredded Cheese– I used a Mexican cheese blend but you can use any kind of shredded cheddar cheese.

How to Make Enchilada Pasta

Saute the onion and pepper until soft. Then add the garlic and cook until fragrant.

Add the pasta, water, enchilada sauce, corn, and diced tomatoes. You can either break the pasta noodles in half in order to submerge them, or just wait a minute or two until the noodles start to soften, and stir them into the sauce.

Cook until the noodles are al dente and the sauce has thickened.

Remove from heat and add the cream cheese and part of the shredded cheese. Stir until well combined.

When you’re ready to serve, add the remaining cheese on top. Serve with fresh limes for garnish.

Looking for another way to use red lentil pasta? Try my vegan One Pot Red Lentil Pasta which is so creamy and delicious!

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Looking for a side dish to pair with this recipe? Try my Street Corn Salad!