Pasta con Salsa de Chile

Pasta con Salsa de Chile is a vibrant vegan dish that combines al dente pasta with a rich and spicy chili sauce, capturing the essence of Mexican flavors. This hearty meal is not only satisfying but also packed with nutrients, making it perfect for any dinner table.

Ingredients

• Pasta (spaghetti or fettuccine) - 150 grams
• Tomatoes - 200 grams, diced
• Dried ancho chiles - 2, seeds removed
• Garlic - 2 cloves, minced
• Onion - 1 small, chopped
• Olive oil - 1 tablespoon
• Vegetable broth - 200 ml
• Cumin powder - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Soak the dried ancho chiles in hot water for 15 minutes until softened. Drain and set aside.
2. In a pot, bring water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Add minced garlic and cook for an additional minute until fragrant.
5. Blend the soaked chiles with diced tomatoes, vegetable broth, cumin, salt, and pepper until smooth.
6. Pour the chili sauce into the skillet with the sautéed onion and garlic. Simmer for 10 minutes, allowing the flavors to meld.
7. Add the cooked pasta to the sauce, tossing to coat evenly. Cook for another 2-3 minutes until heated through.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 320 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants from tomatoes and chiles, supporting immune health.
• High in fiber, promoting digestive health and satiety.

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