GET THE RECIPE!
8 oz. Fideo noodles 1 can Diced tomatoes ½ White onion chopped 2 cloves Garlic peeled 1 Chipotle pepper in adobo 1 tsp. Dry oregano 1 ¼ cups Small diced zucchini 1 ½ cup Vegetable broth
Almond Crema ¼ cup Chopped cilantro 1 Avocado, sliced
Place the diced tomatoes, chipotle pepper, onion, garlic, and 1 cup of broth and process until smooth. Set aside. Set a large pot to med. heat. Add noodles and dry toast the until golden brown. Add tomato broth and let simmer, stirring constantly, until the tomato broth turns a deep red color. Add zucchini, oregano, and remaining ½ cup of broth.
Turn heat to low, and continue simmering and stirring until the noodles and zucchini are tender, about 10- 12 minutes. Season to taste While the noodles are simmering, make your almond crema.
If there is too much liquid in your noodles let them sit for 5 mins and let the pasta absorb the excess moisture. Place noodles on a serving dish and drizzle the almond crema on the noodles, sprinkle with chopped cilantro, and sliced of avocado.
– I have added zucchini to this recipe for nutritional value, but traditionally it doesn’t usually have zucchini. – I used this almond crema, but if you’re looking for a version of crema that is lower in fat you can make a crema with tofu.