Pasta con Espinazo

Pasta con Espinazo is a delightful vegan twist on traditional Mexican flavors, featuring hearty pasta paired with a rich, smoky sauce made from roasted tomatoes and spices. This dish is a comforting and satisfying meal that brings the essence of Mexico to your table.

Ingredients

• Pasta (spaghetti or penne) - 200 grams
• Tomatoes (ripe) - 400 grams
• Red onion - 1 medium, chopped
• Garlic cloves - 3, minced
• Smoked paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Olive oil - 2 tablespoons
• Fresh spinach - 150 grams, chopped
• Vegetable broth - 200 ml
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chopped red onion and sauté until translucent, about 5 minutes.
3. Add minced garlic to the skillet and cook for another minute until fragrant.
4. Chop the tomatoes and add them to the skillet along with smoked paprika and cumin. Cook until the tomatoes break down and form a sauce, about 10 minutes.
5. Pour in the vegetable broth and bring to a simmer. Allow it to cook for another 5 minutes, stirring occasionally.
6. Add the chopped spinach to the sauce and stir until wilted. Season with salt and black pepper to taste.
7. Combine the cooked pasta with the sauce in the skillet, tossing to coat evenly.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 55 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

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

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