Pasta de Chiles Anchos

Pasta de Chiles Anchos is a flavorful vegan pasta dish that combines the smoky richness of ancho chiles with the comforting texture of pasta. This dish is perfect for a quick weeknight meal or a cozy dinner with friends.

Ingredients

• Pasta (spaghetti or fettuccine) - 200 grams
• Dried ancho chiles - 3 pieces
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Onion - 1 small, finely chopped
• Vegetable broth - 250 ml
• Tomato - 1 medium, diced
• Cumin - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - a handful, chopped for garnish
• Lime - 1, cut into wedges (for serving)

Steps

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta is cooking, prepare the ancho chiles by removing the stems and seeds. Soak them in hot water for about 10-15 minutes until softened.
3. In a blender, combine the soaked ancho chiles, garlic, cumin, and vegetable broth. Blend until smooth to create a sauce.
4. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
5. Add the blended ancho chile sauce to the skillet and cook for 5 minutes, stirring occasionally. Add the diced tomato and season with salt and black pepper to taste.
6. Toss the cooked pasta into the sauce, mixing well to coat. Cook for an additional 2-3 minutes until heated through.
7. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Nutrition

• Calories: 380
• Protein: 10 g
• Carbs: 63 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from ancho chiles and tomatoes.
• High in fiber, promoting digestive health.

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