Creamy Chili Sauce with Zucchini, Spinach, and Pasta
A quick and wholesome vegan dish that combines creamy chili sauce with fresh vegetables and whole grain pasta for a nutritious weeknight meal.
Ingredients
Pasta and Vegetables
- 2 cups whole grain pasta Cook according to package instructions.
- 1 medium zucchini, diced
- 2 cups fresh spinach
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder Adjust to taste.
- Salt and pepper to taste
Instructions
Cooking the Pasta
- Cook the whole grain pasta according to package instructions. Drain and set aside.
Preparing the Sauce
- In a large skillet, sauté the diced onion and minced garlic over medium heat until translucent.
- Add the diced zucchini and cook for about 5 minutes until softened.
- Stir in the canned diced tomatoes, vegetable broth, kidney beans, and chili powder. Bring to a simmer and let cook for 10 minutes.
- Add fresh spinach to the skillet and stir until wilted.
- Combine the sauce with the cooked pasta, season with salt and pepper to taste, and serve.
Notes
Enhance the dish by serving with nutritional yeast or avocado slices. It pairs well with a side salad, cornbread, or roasted vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for 2-3 months.