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barilla red lentil pasta

Creamy Chipotle Sauce with Barilla Red Lentil Pasta


  • Author: Anita Ojeda
  • Prep Time: 35
  • Cook Time: 10
  • Total Time: 45 minutes
  • Yield: 10 1x

Description

You’ll love this spicy, creamy, chipotle dish! Don’t faint when you look at the calorie count, though. This dish is a complete meal and provides almost all of your fiber and protein needs for the day (along with all kinds of vitamins and minerals).


Scale

Ingredients

1 Tbs. olive oil
4 cloves garlic
2 jalapeños
1/2 onion

1 cup of boiling water
1/2 cup raw cashews
2 dried chipotle peppers
1 dried mild ancho chili pepper
2 tsp. salt
1 ripe tomato
1/2 tsp. cumin
1 tsp. coriander

1 16-oz packages of extra firm tofu, rinsed, pressed, and cut into small cubes.
1 Tbs. olive oil
1 Tbs. nutritional yeast
1 tsp adobo seasoning (or salt)

12 oz. package of frozen sweet corn
12 oz. of black beans, drained (or 1 1/2 cups of Cuban Black Beans)

1 lime


Instructions

If you purchased tofu in a tub, rinse it and press it while you prepare the other ingredients.

Heat the olive oil in a heavy-bottomed frying pan while you chop the vegetables into large chunks. Sauté the vegetables over medium high until they look limp.

While the vegetables sauté, place the hot water, cashews, dried peppers, coriander, cumin, and salt in a blender jar. I prefer a high-speed blender such as a Blendtec or Vitamix.

When the vegetables are ready, add them to the blender jar and hit the [Soup] cycle (if you have a Blendtec) or blend on high for about five minutes.

In an medium-sized sauce pan, start heating the water for the pasta. When it comes to a boil, add the Barilla red lentil pasta (I used the rotini). It cooks to al dente in about 8 minutes.

While you wait for the water to boil, add another tablespoon (or less) of olive oil to the frying pan, cut the tofu into small cubes, and add it to the hot oil. Sprinkle the adobo seasoning and nutritional yeast on top of the tofu and stir well. Continue to fry the tofu for about five minutes before adding the frozen corn and the black beans.

When the creamy chipotle sauce has finished blending, pour it over the tofu, corn, and bean mixture and allow it to simmer until the pasta is cooked.

Drain the pasta, pour the creamy chipotle sauce on top, mix well, and serve hot with limes slices.


  • Category: Gluten-free
  • Method: Stovetop
  • Cuisine: Mexican

Keywords: barilla red lentil, pasta, gluten-free,Entrée,vegetarian, vegan

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