Espagueti a la Mexicana

Espagueti a la Mexicana is a vibrant and flavorful vegan pasta dish that combines the richness of traditional Mexican ingredients with the comforting essence of spaghetti. Bursting with fresh vegetables and spices, this dish is both satisfying and nutritious.

Ingredients

• Spaghetti - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Red bell pepper - 1, diced
• Green bell pepper - 1, diced
• Onion - 1 small, chopped
• Tomato - 2 medium, diced
• Jalapeño pepper - 1, finely chopped
• Cilantro - 1/4 cup, chopped
• Lime - 1, juiced
• Salt - to taste
• Black pepper - to taste
• Ground cumin - 1/2 teaspoon
• Smoked paprika - 1/2 teaspoon

Steps

1. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and jalapeño pepper to the skillet, and cook for an additional 1-2 minutes until fragrant.
4. Stir in the diced red and green bell peppers, and continue to cook for about 5 minutes until they are tender.
5. Add the diced tomatoes, ground cumin, smoked paprika, salt, and black pepper. Cook for another 5-7 minutes, allowing the tomatoes to break down slightly.
6. Once the vegetables are cooked, add the drained spaghetti to the skillet. Toss everything together until the pasta is well coated with the sauce.
7. Remove from heat and stir in the lime juice and chopped cilantro.
8. Serve hot, garnished with additional cilantro if desired.

Nutrition

• Calories: 380
• Protein: 10 g
• Carbs: 62 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, supporting digestive health.

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