Pasta de Mole

Pasta de Mole is a delightful fusion of traditional Mexican mole sauce and gluten-free pasta, creating a rich and flavorful dish. This recipe brings together the complexity of mole with the comforting texture of pasta, making it an irresistible meal.

Ingredients

• Gluten-free pasta (e.g., rice or corn pasta) - 150 grams
• Mole sauce (prepared or homemade) - 200 grams
• Olive oil - 1 tablespoon
• Garlic, minced - 1 clove
• Onion, finely chopped - 1/2 medium
• Red bell pepper, diced - 1/2
• Fresh cilantro, chopped - 2 tablespoons
• Salt - to taste
• Lime, juiced - 1
• Avocado, sliced - 1/2

Steps

1. Cook the gluten-free 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 chopped onion, sautéing until the onion becomes translucent.
3. Add the diced red bell pepper to the skillet and continue to sauté for another 3-4 minutes until softened.
4. Stir in the prepared mole sauce and cook for about 5 minutes, allowing it to heat through and meld with the vegetables.
5. Add the cooked pasta to the skillet, tossing to coat it evenly in the mole sauce. Season with salt to taste.
6. Remove from heat and stir in the fresh cilantro and lime juice.
7. Serve the pasta topped with sliced avocado for added creaminess.

Nutrition

• Calories: 420
• Protein: 10 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in flavor and antioxidants from mole sauce ingredients.
• High in fiber and healthy fats from avocado.

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