Sunday, April 14, 2013

mango chipotle pasta

As much as I love cooking, I eat an embarrassing amount of pasta with jarred tomato sauce gussied up with a handful of pre-washed spinach. Loath to eat my standard pasta ration yet again, and inspired by my elevated consumption of salsa (tomatoes! onions! chiles!) at work, I gave the tomato base a little Mexican persuasion. Smoky chipotle brightens up with sweet mango and a dollop of yogurt. Maybe yogurt sounds a little weird, but think how hella rico chipotle mayo or sour cream in your burrito is.

Mango Chipotle Pasta

1/2 lb pasta (~1/2 a box)

1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 mango, diced

1 chipotle pepper, minced + spoon of the adobo sauce

1 tsp ground cumin
1/2 tsp dried oregano

1/2 jar tomato sauce
2 spoonfuls plain yogurt

lime juice to taste

Boil the pasta to your liking.

Meanwhile, heat up a pan and cook up the onion, garlic, and bell pepper in some oil. After a few minutes, hit it with the chipotle, adobo sauce, cumin, and oregano.

Add the tomato sauce and yogurt. Stir in the pasta, adjust the seasonings, y fin!

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