Chipotle Dry Noodles
This smoky, spicy fusion dish is making its mark on Mexico’s dining scene. Now, you can bring it to your own table with just a handful of ingredients. It’s quick to make, deeply satisfying, and ready in minutes!
Ingredients
Calories:
421
Protein:
12
g
- 3.0 tomatoes
- .25 onion
- 1.0 garlic
- 2 chipotle peppers in adobo
- .5 vegetable bouillon cubes
- .5 cups water
- 2 tbsp. vegetable oil
- 7 oz. thin, uncooked pasta
- .5 cups ricotta or shredded vegan mozzarella
Preparation
- Blend the sauce: In a blender, combine the tomatoes, onion, garlic, chipotle peppers, bouillon cube, and water. Blend until smooth.
- Toast the pasta: In a medium saucepan, heat oil over medium heat. Add uncooked pasta and fry, stirring often, until golden brown.
- Cook the noodles: Pour in the blended tomato mixture. Stir, cover, and lower the heat. Simmer until most of the liquid is absorbed and pasta is tender.
- Finish and serve: Top with vegan ricotta or mozzarella. Serve warm.
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