Creamy vegan chili pasta
This creamy vegan chili pasta combines whole-wheat pasta with zucchini and spinach, enveloped in a rich coconut milk and tomato sauce spiced with chili powder. It's a satisfying and nutritious meal ready in under 30 minutes.
Cook time 20 min
Prep time 10 min
Ingredients:
8 oz whole-wheat pasta3/4 cup vegetable broth
1 cup onion
2 zucchini
3/4 cup coconut milk
3/4 cup tomato sauce
1 tsp dried oregano
1/2 tbsp chili powder
4 cups spinach
1.25 tsp salt
1/2 tsp black pepper
This creamy vegan chili pasta is a delectable and wholesome meal combining the spicy, rich flavors of chili with a creamy twist from coconut milk. Itβs packed with nutritious ingredients like whole-wheat pasta, zucchini, spinach, and a blend of spices, making it a perfect option for a comforting dinner thatβs both healthy and satisfying.
Instructions:
- Bring a large pot of salted water to a boil.
- Add the whole-wheat pasta and cook according to package instructions until al dente.
- Drain the pasta and set aside.
- In a large skillet or saucepan, heat a splash of vegetable broth over medium heat.
- Add the diced onion and sautΓ© for about 5 minutes, or until translucent.
- Add the chopped zucchini to the skillet with the onions.
- Continue to sautΓ© for another 5 minutes until the zucchini begins to soften.
- Stir in the dried oregano and chili powder. Cook for an additional 1-2 minutes to let the spices release their flavors.
- Pour in the remaining vegetable broth, coconut milk, and tomato sauce.
- Stir well to combine, ensuring that the sauce is smooth and well-mixed.
- Add the salt and black pepper to the sauce.
- Bring the mixture to a gentle simmer and cook for about 5-7 minutes, allowing the sauce to thicken slightly.
- Stir in the chopped spinach.
- Continue to simmer for another 2-3 minutes until the spinach has wilted and incorporated into the sauce.
- Add the cooked pasta to the skillet with the sauce.
- Toss well to ensure the pasta is evenly coated with the creamy chili sauce.
- Remove from heat and serve immediately.
- Optionally, garnish with fresh herbs or a sprinkle of nutritional yeast for added flavor.
In just a few simple steps, youβve created a hearty and flavorful creamy vegan chili pasta that delights the taste buds and nourishes the body. The combination of vegetables, spices, and creamy coconut milk creates a balance of flavors that is both comforting and mouthwatering. Enjoy your meal!
Creamy vegan chili pasta FAQ:
Cook the whole-wheat pasta according to the package instructions, typically around 8-10 minutes, until al dente. Make sure to taste it for doneness before draining.
Yes, you can substitute whole-wheat pasta with any pasta of your choice, such as gluten-free or regular semolina pasta. Cooking times may vary, so adjust accordingly.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or microwave, adding a splash of vegetable broth or water for moisture if needed.
You can replace coconut milk with other plant-based milks, such as almond or soy milk, but the flavor and creaminess may vary. Consider adding a tablespoon of nutritional yeast for added richness.
To increase the spiciness, you can add cayenne pepper, more chili powder, or diced jalapeΓ±os during the cooking process. Start with small amounts to adjust to your heat preference.
Cooking Tips:
- Ensure to cook the pasta al dente, as it will continue cooking when mixed with the sauce.
- Use fresh spinach for a vibrant green color and fresher taste, but frozen spinach can be substituted if necessary.
- Add a little extra vegetable broth if the sauce becomes too thick.
- For even more protein, consider adding canned chickpeas or black beans.
- Adjust the level of chili powder based on your spice preference.
- Garnish with fresh herbs like cilantro or parsley for an added burst of flavor and color.
Nutrition Facts
4 ServingsCalories 230kcal
Protein 7g
Carbohydrates 30g
Fiber 6g
Sugar 8g
Fat 12g
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