• Before starting, bring a large pot of salted water to a boil. 
• Wash and dry all produce.
• To the boiling water, add cavatappi. Cook uncovered for 8-9 min, stirring occasionally, until tender. 
• Reserve 3/4 cup (1 1/2 cups) pasta water. Strain cavatappi, then return to the pot, off heat.

• Meanwhile, core, then cut pepper into 1/2-inch pieces. 
• Peel, then mince or grate garlic. 
• Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 3-4 min, stirring often, until tender.
• Season with salt and pepper, then transfer to a plate. 

• Reduce heat of the same pan to medium.
• Add turkey and Enchilada Spice Blend. Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.** Season with salt and pepper. 
• Meanwhile, cut tomato into 1/4-inch pieces.
• Thinly slice green onion. 

• To the same pan, add garlic, Tex-Mex paste and tomato sauce base. Cook for 2-3 min, stirring often, until fragrant.
• Add 1/2 cup (1 cup) reserved pasta water. Cook for 2-3 min, stirring occasionally, until slightly thickened. Season with salt and pepper. (TIP: Add a splash more reserved pasta water for a looser sauce.)

• To the pot with strained cavatappi, add turkey mixture, peppers and cheese. Stir to combine. 

• Divide pasta between bowls. 
• Dollop with sour cream. 
• Sprinkle tomatoes and green onions over top. 
• Drizzle with hot sauce, if you like.

If you've opted to get turkey, cook in the same way the recipe instructs you to cook beef.** Disregard instructions to drain excess fat.