Happy Friday, Love!
How have you been? What have you been eating? Are you stateside? Gearing up for Thanksgiving? Or are you like me, far away from America and just thinking of your next big holiday meal?
Whatever the dilemma, I've got you covered with a few hearty and comforting holiday-worthy dishes. With all that's going on in the world right now, we could all use a bit of something comforting to eat and time to prioritize family, friends, and community.
This dish is simple, tasty, and easily accessible for anyone hosting plant-based or vegetarian folks over the holiday season. For different plant-based options and/or heat-and-eat vegan holiday delights check out the 2022 and 2020 RECIPE’D Thanksgiving issues.
Without further ado, grab your apron and meet me in the kitchen.
Chipotle Marry Me Pasta
If you know me, you know I love a one-pot dish because who's washing the dishes? Not me, she, or her...so let's keep it light. I recently made my own twist on the viral Marry Me chicken by adding a distinctive Creamy Chipotle flavor profile with ancho chili, Chipotle powder, and sweet pimento powder. I scrapped the sun-dried tomatoes as I didn’t have any and I’m not really a fan but if you like them, feel free to add them in.
Here’s what you’ll need
½ Green or red bell pepper (optional)
1 block of Extra Firm Tofu
1 box of pasta (I used thin spaghetti)
1 lb/ bag of Spinach
1 pint of Coconut Milk
1 can of Diced Tomatoes
2 large cloves of Garlic
Tomato paste
Nutritional yeast
Nutmeg (fresh or ground)
Garlic Powder
Sazon or seasoning salt of your choice
Ground Chipotle Powder
Ancho Chili Powder (optional)
Brown sugar or agave syrup
Black pepper
Sea Salt (optional)
oil
Here’s what you’ll need to do:
#1 Prep your tofu: press it to drain any excess water. Ideally, you would have stored it in the freezer and defrosted it—this helps with reducing the amount of water and getting a firmer texture. Once it has been pressed, either shred it using a grater or take a sharp knife and chop it into strips to mimic shredded chicken. Sprinkle with oil. Season generously with garlic powder and sazon. Bake or air fry at 400 degrees Fahrenheit until very crispy (15 minutes). Set aside.
#2 Put your pasta water to boil and cook pasta for 1 minute shy of the packet/box instructions. Reserve ½ cup of pasta water. Drain and set aside. I used thin spaghetti because the mini-human I house prefers it but any pasta will do—short, long, whatever. Have it your way.
#3 Prep your veg and aromatics: Wash your spinach thoroughly. Wash and julienne your green pepper, rough chop your garlic cloves, and open your tomatoes. Set aside.
#4 Put a large pan on the stove on medium heat. Add a splash of oil followed by your garlic, peppers, sazon, and chipotle powder. Saute until just tender.
#5 Add tomato paste and stir with a wooden spoon until the veg is coated.
#6 Add coconut milk, a generous amount of nutritional yeast, a sprinkle of nutmeg, and more of the listed seasonings to taste.
#7 Add your tofu and raw spinach to the pot and make sure they are well incorporated. You want the spinach to wilt and the tofu to soak in as much sauce as possible.
#8 Mix in your pasta well.
#9 Add in more coconut milk and a splash of water if it doesn’t look creamy, adjust seasonings to taste.
#10 Serve up with a salad or garlic bread OR both!
Voila! A 30-minute plant-based Thanksgiving meal.
I hope you enjoy this dish as much as I did! If you like, love, OR hate this recipe, be sure to share it with your friends and family so you can do that together. Food is better in community.
Until we meet again, remember, with all the craziness happening around us, it's the simple things in life that really matter. Eat and spend time with the people you love and those that love you.
XOXO,
Mel
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