Mexican Inspired Fiesta Pasta

 

Ingredients
12 oz cooked pasta
8 oz vegan Mexican cheese shreds
1/2 cup water
1/2 teaspoon sodium citrate (substitute 1/4 cup any plant milk for water and citrate)
1 6 oz can diced mild green chiles
1 cup cooked baby lima beans
1/2 cup sliced black olives
1 cup halved grape tomatoes
2 tablespoons salsa
2 tablespoons sliced green onion
2 cloves garlic
1/2 teaspoon Mexican oregano (plain is fine if you can't find Mexican)
salt and pepper to taste
red pepper flakes to garnish (optional)

Instructions
Mince the garlic and cook it for about thirty seconds over medium heat in a non stick skillet.
Add pasta, water, cheese, sodium citrate, mild green chiles and their juice, black olives, and oregano. Bring to a boil, stirring.
Reduce heat and simmer til cheese gets silky. Add salsa and tomatoes, and stir til mixed through. Taste and adjust for seasoning.
Add green onions, stir, and serve, sprinkled with red pepper flakes if desired.
Enjoy!