Spirals With Tomato Chipotle
  • 5quarts water
  • 2teaspoons sea saltplus additional for seasoning
  • 2tablespoons olive oil, divided
  • 2cloves garlic, thinly sliced
  • 1/4cup chopped onion
  • 1/4cup fresh basil, julienned
  • 1tablespoon fresh cilantro, finely chopped
  • 128-ounce can whole plum tomatoes, drained and lightly crushed
  • 2teaspoons chipotle peppers in adobo sauce, chopped
  • 1cup fresh tomatoes, peeled and dicedor one 14.5-ounce can
  • 1cup plain soy milk
  • 12ounces spiral-shaped pasta
  • Cilantro leavesfor garnish
  1. In stockpot, boil 5 quarts water with 2 teaspoons salt and 1 tablespoon olive oil.
  2. Meanwhile, heat remaining olive oil in nonstick skillet over medium heat. Add garlic and onion and cook, stirring, until onions are translucent, about 3 minutes. Toss in basil, cilantro and plum tomatoes. Cook, stirring, 3-4 minutes. Add chipotle peppers and diced tomatoes. Cook an additional 3 minutes. Add salt to taste.
  3. Transfer contents of skillet to a food processor and purée with soy milk.
  4. Add pasta to boiling water and cook until al denté, 7-8 minutes. Drain; toss pasta with sauce. Serve in bowls garnished with fresh cilantro leaves.
Recipe Notes
Nutrition Facts
Spirals With Tomato Chipotle
Amount Per Serving
Calories 283
* Percent Daily Values are based on a 2000 calorie diet.

Calories 283,Fat 6,Perfat 19,Cholesterol 0,Carbo 50,Protein 10,Fiber ,Sodium