Mexican Pasta

20oz pkg fresh 3-cheese tortellini
2 Tbs vegetable oil
2 tsp minced garlic
6 plum tomatoes, coarsely chopped
1 tsp chili powder, or to taste
8oz sliced mushrooms
6oz taco-seasoned ground soy "meat"
4oz shredded cheddar cheese
1 large avocado, peeled and sliced, for garnish

1) Bring large pot of lightly salted water to a boil, and cook tortellini according to package directions. Drain and rinse.
2) Meanwhile, heat 1 Tbs oil in large skillet over medium heat. Saute garlic 30 seconds, and add tomatoes and chili powder. Cook 5 to 8 minutes; remove from skillet.
3) Reheat skillet with remaining 1 Tbs oil, and add mushrooms and soy "meat." Saute 2 to 3 minutes, or until mushrooms begin to soften. Stir in tomatoes and cheese; cook, stirring often, 5 minutes more.
4) Spoon equal portions of pasta onto plates; top with "meat" sauce, and garnish with avocado slices.

Review: Oh, this was super yummy!! I wasn't quite sure about the combination of ingredients. It was a really good blend, not too spicy. The avocado on top was definitely a nice touch. And, for all of my meat eating friends, you can substitute ground beef and taco seasoning for the soy "meat." :)

Made again on 2/8/2011, using tricolored, 7 cheese tortellini.  Yum!