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Ingredientes
- 1/3 c. white wine or possibly vegetable stock
- 1 tsp extra virgin olive oil
- 1/2 c. chopped onion
- 1 Tbsp. chopped garlic
- 4 med tomatoes, minced
- 2 Tbsp. chopped parsley
- 1 med canned chipotle chile in adobo sauce
- Â Â rinsed and chopped
- 1/4 c. grnd blanched almonds
- Â Â Salt and freshly grnd black pepper, to taste
- 1 lb spaghetti or possibly other pasta
Direcciones
- Makes 4 servings. VEGAN
- Almonds thicken this vegan pasta sauce, making it rich and satisfying. To cut down on fat, only one-quarter c. of nuts was used for a recipe serving four.
- Chipotle chiles, that are smoked jalapenos, add in a distinctive barbecue flavor. Look for them canned in adobo sauce at your supermarket or possibly Mexican grocery.
- In large nonstick skillet, combine wine or possibly stock with oil; bring to a boil.
- Add in onion and garlic. Cook, stirring frequently, till onions softens, about 5 min. Add in tomatoes, parsley and chile. Cook, stirring frequently, for 10 min. Add in almonds; transfer sauce to blender. Puree till smooth and thick.
- Add in salt and pepper.
- Meanwhile, cook pasta in boiling, salted water till al dente. Drain well; toss with sauce.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 4 servings | |
| Calories 530 | |
| Calories from Fat 65 | 12% |
| Total Fat 7.69g | 10% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 644mg | 18% |
| Total Carbs 93.81g | 25% |
| Dietary Fiber 6.3g | 21% |
| Sugars 7.37g | 5% |
| Protein 18.14g | 29% |
