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. It’s packed with nutritious ingredients like whole-wheat pasta, zucchini, spinach, and a blend of spices, making it a perfect option for a comforting dinner that’s 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 sauté for about 5 minutes, or until translucent.
- Add the chopped zucchini to the skillet with the onions.
- Continue to sauté 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, you’ve 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 jalapeños 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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