Spicy and Creamy Vegan Chipotle Pasta

a 45 degree angle view of chipotle pasta served.

Spicy and Creamy Vegan Chipotle Pasta

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.

Course Main Course

Cuisine American, Mexican

Keyword chipotle pasta recipe, how to make chipotle pasta, vegan chipotle pasta

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 377kcal

Author Gunjan

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