Creamy vegan chili pasta
Enjoy a hearty and satisfying meal with this Creamy Vegan Chili Pasta. Made with wholesome ingredients like whole-wheat pasta, zucchini, spinach, and a blend of coconut milk and tomato sauce, this dish is packed with flavor and nutrition. Perfect for a quick weeknight dinner, this recipe combines the warmth of chili powder and the freshness of oregano to create a creamy, delicious, and entirely plant-based pasta dish. Ready in just under 30 minutes!
- 31 May 2024
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 11 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 320 grams |
| Energy | |
| Calories 230kcal | 9% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 6g | 16% |
| Sugar 8g | 8% |
| Fat | |
| Fat 12g | 14% |
| Saturated 9g | 31% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 27mg | 5% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.23mg | 18% |
| Vitamin B3 3.19mg | 20% |
| Vitamin B6 0.35mg | 20% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 27mg | 31% |
| Vitamin E 1.95mg | 13% |
| Vitamin K 150ug | 127% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.38mg | 0% |
| Iron, Fe 3.06mg | 28% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 180mg | 14% |
| Potassium, K 700mg | 21% |
| Selenium, Se 24ug | 43% |
| Sodium, Na 1150mg | 77% |
| Zinc, Zn 1.60mg | 15% |
| Water | |
| Water 270g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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