Chipotle pasta
349cal, 25p, 23c, 13f (per meal)
1/2 lbs (227g)
1 cup(s) (237mL)
1 tsp (3g)
2 tbsp (30mL)
2 oz (57g)
2 pepper(s) (56g)
1/3 cup (93g)
2 tbsp (32g)
1 medium (2-1/2" dia) (110g)
2 clove(s) (6g)
1/2 lbs (227g)
5 oz (142g)
1
Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
2
Meanwhile, heat oil in a skillet over medium heat. Add the onion and cook until just softened, 5-7 minutes. Add the sliced mushrooms and continue cooking until they release their moisture and start to brown, about 5 minutes more.Add the vegetarian crumbles and cook according to package directions.
3
Stir in the garlic, chili powder, and tomato paste, and cook for about 1 minute longer until fragrant.
4
Reduce the heat to low before adding the chili peppers in adobo sauce, water, and some salt and pepper. Stir well to combine, then remove the skillet from the heat and let it cool slightly before stirring in the yogurt. Return to low heat and cook gently until the sauce thickens, 1-2 minutes. Add the spinach and stir until wilted, 1-2 minutes.
5
Stir the cooked pasta into the sauce until evenly coated and serve.