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Ingredientes
- Mango Chipotle Pasta
- 8 oz. gluten-free pasta (I used quinoa spirals in one version, and brown rice penne in another)
- 2 T oil (I used avocado oil)
- 1 small onion, sliced
- 1 T agave syrup or sweetener of your choice
- 2-3 cloves garlic
- 1 medium tomato, diced (or one can diced tomatoes, drained -- I made one with fresh, one canned)
- 1 mango, diced
- 1 c. fresh or frozen peas
- 1/2 t. chipotle powder
- 1 T. balsamic vinegar
View Full Recipe at Sexy Vegan Mama
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 394g | |
| Calories 281 | |
| Calories from Fat 89 | 32% |
| Total Fat 10.14g | 13% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.23g | |
| Cholesterol 0mg | 0% |
| Sodium 29mg | 1% |
| Potassium 772mg | 22% |
| Total Carbs 46.29g | 12% |
| Dietary Fiber 8.4g | 28% |
| Sugars 30.83g | 21% |
| Protein 5.99g | 10% |
