Pasta al Mole

Pasta al Mole is a vibrant and flavorful dish that combines the richness of traditional Mexican mole sauce with al dente pasta. This vegan recipe brings together a medley of spices and ingredients for a comforting meal that is both satisfying and unique.

Ingredients

• Pasta (preferably fettuccine or spaghetti) - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Onion - 1 small, diced
• Red bell pepper - 1, diced
• Zucchini - 1 medium, diced
• Mole sauce (store-bought or homemade) - 150 grams
• Vegetable broth - 200 ml
• Cilantro - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Lime - 1, juiced

Steps

1. Cook the pasta according to package instructions until al dente, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced onion, sautéing until the onion is translucent, about 3-4 minutes.
3. Add the diced red bell pepper and zucchini to the skillet, cooking for another 5-7 minutes until tender.
4. Stir in the mole sauce and vegetable broth, bringing the mixture to a gentle simmer. Allow it to cook for about 5 minutes to meld the flavors.
5. Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the mole sauce.
6. Season with salt, black pepper, and lime juice to taste. Stir in the chopped cilantro just before serving.
7. Serve hot, garnished with additional cilantro if desired.

Nutrition

• Calories: 480
• Protein: 12 g
• Carbs: 80 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from the mole sauce ingredients.
• High in fiber from the vegetables and whole grain pasta.

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