“Verde, Spanish for “green,” is the color of this spicy, creamy pasta sauce. Made with convenient canned vegetables and ready in only 20 minutes, this meal can feed a whole party, and no one would ever guess how quick and simple it was to make!”
READY IN:
20mins
SERVES:
18
YIELD:
18
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 6 garlic cloves, minced
  • 14 cup all-purpose flour
  • 2 cups canned vegetables or 2 cups chicken broth
  • 3 (4 ounce) cans diced green chilies, drained
  • 2 (15 ounce) cans green enchilada sauce
  • 1 (8 1/4 ounce) cansliced carrots, drained
  • 1 (8 3/4 ounce) can whole kernel corn, drained
  • 1 (8 ounce) can cut green beans, drained
  • 1 (6 1/2 ounce) can sliced mushrooms, drained
  • 1 cup canned beans (pinto or navy, drained and rinsed)
  • 1 cup Mexican crema (or heavy cream)
  • salt & fresh ground pepper, to taste
  • 2 lbs dry pasta, any shape, cooked according to package directions, hot
  • 2 cups sharp grating cheese (optional)
  • 1 cup thinly sliced green onion (optional)

Directions

  1. Preparation:
  2. Heat olive oil in a large, heavy pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and sauté 30 seconds. Add flour and stir until it is all absorbed. Stir in the broth and simmer to make a smooth thick sauce. Stir in chiles and enchilada sauce until combined. Simmer for 15 minutes until lightly thickened. Add carrots, corn, green beans, mushrooms and pinto beans. Heat to a simmer. Stir in crema, salt and pepper; keep warm. Serve with hot pasta, and cheese and green onions, for garnish, if desired.
  3. Nutritional Information Per Serving: Calories 180; Total fat 7g; Saturated fat 3g; Cholesterol 13mg; Sodium 592mg; Carbohydrate 24g; Fiber 3g; Protein 5g; Vitamin A 33%DV*; Vitamin C 10%DV; Folate 4%DV; Calcium 4%DV; Iron 6%DV; Potassium 4%DV *Daily Value.

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