Spicy and Creamy Vegan Chipotle Pasta combines bold flavors and creamy texture. This dish brings together smoky chipotle peppers, rich cashew cream and hearty pasta for a meal that is sure to please even non-vegans.
This easy chipotle pasta recipe is perfect for those who enjoy a bit of heat with their meals. The smoky undertones from the chipotle peppers blend seamlessly with the creamy sauce, making it a delightful addition to your dinner rotation.
I am in love with this vegan creamy Chipotle pasta without cream. With the addition of black beans this pasta dish in completely irresistible and wholesome.
What are chipotle peppers
Chipotle peppers are basically ripe jalapeno peppers that have been smoked and dried. However, in this recipe I used canned chipotle peppers that are soaked in adobo sauce which brings out the best taste.
I often use these peppers for my favorite chipotle mayo and its quite popular.
Why you will love this recipe
Protein packed and healthy
Smoky and creamy
Easy and vegetarian
Ingredients
Ingredients notes
Cashew nuts – I used cashew nuts here to make this chipotle cream sauce extra creamy.
Crushed tomatoes – This brings out the best color and acid in this recipe. Crushed tomatoes also help in blending without making the chipotle sauce too liquid. Fire-roasted canned tomatoes are great substitute also.
Chipotle peppers – Make sure to use the one that’s soaked in adobo sauce in a can. Its easily available in the stores in the aisles of Mexican foods.
Nutritional yeast – It adds vitamin B12 to this chipotle cashew cream sauce along with making it cheesy and savory.
Pasta – I personally prefer elbow shaped chickpea pasta from Banza to add protein in my recipe. However, you may use any pasta of your choice.
Vegetable broth – I wanted to make this chipotle pasta heathy and with no added oil. You may say it’s almost oil free and so I cooked the veggies and beans in vegetable broth. It also adds extra flavor and texture to this chipotle pasta recipe. However, you may use olive oil also if desired.
Black beans – Black beans are great plant protein with being low in calories and high in protein. Also, its a common ingredient in many Mexican recipes. Black beans add flavor and nutrition making it ideal for weeknight meal.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make
Firstly, in a blender, I combined cashew nuts, garlic, crushed tomatoes, water, chipotle peppers in adobo sauce along with its adobo sauce, paprika and nutritional yeast.
Secondly, I blended and kept it aside.
Next, I brought vegetable broth to a boil in a nonstick pan and tossed in onions. Then, I let it cook for few minutes.
Thereafter, I sauteed in green bell peppers for few minutes.
After which, I mixed in black beans along with salt.
Afterwards, I tossed in cooked pasta and mixed it well.
Later, I folded in the blended sauce and adjusted the salt in it.
Then I squeezed in lemon juice as per taste. I mixed it extremely well. At this stage I made sure that all the ingredients were well coated with the chipotle sauce.
Lastly, I garnished it with cilantro.
This simple chipotle pasta tasted outstanding that even my kids loved it. In fact, they wanted it for their school lunch the next day.
Serving tips
This creamy spicy chipotle pasta is a complete meal in itself. However, for a wholesome spread you may pair it well with Mexican coleslaw salad. For a fancy spread , baked taquitos can also be served.
Expert tips
- It is important to soak cashew nuts until they can be smashed with fingers.
- Most importantly, make sure to start cooking your pasta immediately after blending and while vegetable broth heats up for the best texture.
- Make sure to squeeze in lemon juice generously before garnishing for a nice aroma in the dish.
It taste best when served immediately. However, leftovers can be refrigerated in an air tight container for about 1 week. Warm it well in the microwave before serving.
It is mildly spicy. I have kept the spice level a bit on lower side so kids can enjoy this dish as well. Overall, it definitely has the right flavors and well-balanced taste.
It tastes smoky, spicy, tangy, salty, all at the same time while tantalizing your taste buds.
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Spicy and Creamy Vegan Chipotle Pasta
Ingredients
for the sauce
- 1/4 cup cashew nuts (soaked in warm water and drained)
- 2 garlic cloves
- 1 cup canned crushed tomatoes
- 1 whole chipotle pepper in adobo sauce + 2 tbsp adobo sauce from the same can
- 1/2 cup water
- 1/2 tsp paprika
- 1/4 cup nutritional yeast
others
- 8 oz uncooked chickpea pasta (elbow shaped)
- 1/2 cup vegetable broth
- 1/2 cup chopped onions
- 1/2 cup chopped green bell peppers
- 1 15 oz can of black beans (drained and rinsed)
- salt to taste
- 2 tsp lemon juice or as per taste
- 3 tbsp chopped cilantro (to garnish)
Instructions
- In a blender combine all the sauce ingredients and blend it smooth. Keep it aside.
- In a saucepan boil pasta as per package instructions. Keep it aside and ready.
- In the meanwhile, bring vegetable broth to a boil in a nonstick pan and toss onions in it for 2 minutes at high flame.
- Add bell pepper to it and let it cook for 1 minute.
- Toss in black beans and salt. Mix well and cook for 30 seconds.
- Sauté in cooked pasta and lower the flame. Mix well (about 2 minutes).
- Fold in the blended sauce and mix well making sure that everything is well coated with the sauce.
- Lastly, adjust salt as per taste and stir in lemon juice. Garnish with cilantro and serve hot.
Video
Notes
- I used chickpea pasta (elbow shaped from Banza). This increases the protein content in this recipe. You may use regular elbow shaped pasta as well here. Approx. estimation of nutritional value with regular white pasta – Cal: 400 fat: 6g carb: 68g protein: 18g
- Make sure to use canned chipotle peppers in adobo sauce. Firstly, pick one pepper from the can and then measure 2 tbsp sauce from the same can for blending.
- Soak cashew nuts until soft and drain thoroughly. Make sure to add fresh water in the blender to blend the sauce.
- This recipe taste best when served immediately. However, the leftovers can be refrigerated in an air tight container for about 1 week. Warm it well in the microwave before serving.
Nutrition
veenaazmanov says
Quick, easy and the best Dinner I could give my family. They to love the combination.
Gunjan says
So happy that your family loved this pasta recipe 🙂
Dana says
This is such a fun twist on the usual pasta! I love Mexican flavors and the smokiness here plus all of that carby goodness with the pasta is a win in my books 😉
Gunjan says
Thank you Dana 🙂
Amanda says
This pasta was great! The chipotle gave it such a nice kick, and the sauce was perfectly creamy. Delicious pasta!
Gunjan says
Thank you Amanda!