Go Back
+ servings
a 45 degree angle view of chipotle pasta served.

Chipotle Pasta

Vegan Creamy Chipotle Pasta with smoky flavor and perfect texture is a great combination of salty, spicy and a mild tangy taste. It’s easy and comes together in less than 30 minutes. A family favorite weeknight comfort meal!
Course Main Course
Cuisine American, Mexican
Keyword chipotle pasta recipe, how to make chipotle pasta, vegan chipotle pasta
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 377kcal
Author Gunjan


for the sauce

for the pasta

  • 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)


  • 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 the pasta is well coated.
  • Lastly, adjust salt as per taste and stir in lemon juice. Garnish with cilantro and serve hot.


  • 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.


Calories: 377kcal | Carbohydrates: 59g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 120mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 186IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg