Ingredients
Scale
- 8 ounces pasta of choice
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 can (14 ounces) diced tomatoes
- 1 cup coconut milk
- 2-3 chipotle peppers in adobo sauce
- Salt to taste
- 1/4 cup fresh cilantro, chopped
Instructions
- Cook the pasta according to package instructions.
- In a large skillet, heat olive oil over medium heat and sauté onion until translucent.
- Add garlic, smoked paprika, and cayenne, cook for another minute.
- Stir in diced tomatoes, coconut milk, and chipotle peppers; simmer for 5-7 minutes.
- Blend the sauce until smooth, then return to the skillet.
- Toss cooked pasta in the chipotle sauce.
- Season with salt and stir in cilantro before serving.
Notes
- Adjust the amount of chipotle peppers based on your spice preference.
- For a richer flavor, add nutritional yeast to the sauce.
- Serve with more chopped cilantro on top.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 5 grams
- Sodium: 450 milligrams
- Fat: 15 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 5 grams
- Protein: 8 grams
- Cholesterol: 0 milligrams