Pasta con Chiles Rojos

Pasta con Chiles Rojos is a vibrant and flavorful gluten-free Mexican pasta dish that combines the heat of red chiles with the richness of Parmesan cheese. This easy-to-make dish is perfect for a quick weeknight dinner, offering a delightful balance of spice and umami.

Ingredients

• Gluten-free pasta - 160 grams
• Dried red chiles (Guajillo or Ancho) - 4 pieces
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Tomato - 1 medium, diced
• Vegetable broth - 250 ml
• Parmesan cheese - 30 grams, grated
• Fresh cilantro - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a pot of salted water to a boil and cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.
2. In a dry skillet over medium heat, toast the dried red chiles for about 2-3 minutes until fragrant. Remove from heat, let cool, and then remove the stems and seeds.
3. In a blender, combine the toasted chiles with 100 ml of vegetable broth and blend until smooth. Set aside.
4. In the same skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
5. Add the minced garlic and diced tomato to the skillet, cooking for another 3-4 minutes until the tomatoes soften.
6. Pour the blended chile sauce into the skillet, followed by the remaining vegetable broth. Season with salt and black pepper. Let it simmer for about 5 minutes.
7. Add the cooked pasta to the sauce, tossing to combine and heat through. Stir in the grated Parmesan cheese until melted and well incorporated.
8. Garnish with chopped cilantro before serving.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from red chiles, which can help reduce inflammation.
• Good source of protein and fiber from gluten-free pasta and vegetables.

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