Chipotle pasta is another one-pot sensation filled with vegetables in a smokey chipotle sauce. This vegan chipotle pasta recipe is creamy and savory, and it can be made in under 20 minutes in one pan. It's easy and delicious!

Whenever I'm craving comfort food, chipotle pasta comes to mind. I love pasta! This chipotle pasta recipe contains whole-wheat or gluten-free pasta, fresh vegetables, and a healthy, slightly spicy sauce—vegan chipotle pasta cooks in under 20 minutes from start to finish.
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Pasta is made from grain, one of the basic food groups in a healthy diet. It's a good energy source and provides healthy fiber if it's made from whole grain. Once vegetables and other whole-food ingredients are added, chipotle pasta is a healthy and filling plant-based meal.
Easy One-Pot Meals
One of my favorite aspects of this recipe is it all cooks in one pan. I don't know about you, but any time I can make an entire dinner and only have one pan to clean up, it's a good day.
And, when it takes less than 20 minutes to cook dinner, it's even a better day.
What are Chipotle Peppers?
When I first went plant-based, I looked high and low for chipotle peppers. Little did I know, they were in a small can in front of me the whole time.
To this day, Paul and I laugh every time I grab a can of adobo chili peppers from the shelf in the Mexican section of the grocery store.
Chipotle pepper and adobo peppers are, in fact, the same. A chipotle is a smoke-dried ripe jalapeño chili pepper used for seasoning. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Tex-Mex and Southwestern dishes.
What do Chipotle Peppers Taste Like?
Chipotles taste earthy and have a smoky flavor with a hint of spice when cooked. Beware, though, because you can ruin a delicious meal if you use too much.
The rule of thumb is always to add spice slowly and taste. Then, of course, you can always add more spice, but you can't take it away once it's added to your food.
Chipotle Pasta Ingredients
- Whole-Grain Penne Pasta: I like penne pasta because the pasta tubes are filled with the ingredients. Event he little peas find their way into the pasta tubes.
- White Onion: White onion is sweet when cooked with garlic.
- Garlic: I prefer using fresh garlic cloves whenever possible.
- Yellow Bell Pepper: Yellow bell peppers are sweet and add beautiful color to the vegan chipotle pasta.
- Red Bell Pepper: Red bell peppers, similar to yellow bell peppers, are also sweet and vibrant in color.
- Fire-Roasted Tomatoes: Fire-roasted tomatoes are canned tomatoes that are fire-roasted over an open flame to accentuate their flavor. They taste sweet and subtly smoky right out of the can instead of bitter and acidic like most standard canned tomatoes.
- Frozen Peas: Peas are not a vegetable but small, edible legumes, and as such, they belong to the same family as lentils, chickpeas, beans, and peanuts.
- Asparagus: Asparagus contains potassium, an important nutrient for keeping your heart, bones, kidneys, and nerves functioning and healthy.
- Vegetable Broth: I like the low-sodium vegetable broth. I buy the organic brand from Costco in bulk.
- Green Onions and Micro-Greens (garnish): I garnished with green onions and micro-greens I found at the farmer's market. I add micro-greens to various dishes for additional nutritional value.
- Cashews: Cashews are used as the creamy component for the sauce; however, see the ingredient substitutions for nut-free options.
- Nutritional Yeast: Nutritional yeast adds extra protein, vitamins, minerals, and antioxidants to meals. It's commonly used as a vegan cheese sauce flavoring and a topping for soups and salads.
- Adobo Chili Sauce: The Adobo Chili Sauce is the sauce from the chipotle pepper can rather than the pepper itself.
Chipotle Pasta Ingredient Substitutions
- Choose any pasta shape and type.
- If using gluten-free pasta, I suggest cooking the pasta in a separate pan, reducing the vegetable broth by half, and rinsing and adding the pasta separately. Many gluten-free pastas create thick and gummy water, which I suggest washing from the pasta before adding to the rest of the ingredients.
- Yellow onion is a substitute for white onion in recipes.
- Instead of fresh garlic, use ¼ teaspoon of granulated garlic in place of each clove. Garlic powder: Use ⅛ teaspoon of garlic powder in place of each clove. Garlic salt: Use ½ teaspoon of garlic salt in place of each clove. This will add an extra ⅜ teaspoon of salt, so decrease the salt in your recipe accordingly.
- Try baby bell peppers that come in various colors and are similar in flavor to larger bell peppers. Or for a less sweet version, swap them our for green peppers.
- Canned diced tomatoes substitute the fire-roasted tomatoes. To add smokiness, I suggest adding 1 teaspoon of liquid smoke.
- Instead of asparagus or peas, add your favorite veggies such as zucchini, or mushrooms.
- Substitute silken tofu and reduce the vegetable broth by ½ for a nut-free option.
- Or, blend ½ cup regular or gluten-free flour with the ingredient for another creamy option.
- Another idea is to substitute drained white beans for the nuts and reduce the liquid in the blender by ½.
- Miso paste is a substitute for nutritional yeast.
- Smoked paprika is a less spicy alternative to adobo sauce.
How to Make Vegan Chipotle Pasta
Since the chipotle pasta recipe is made in one pot, it cooks in stages.
- First, blend the cashews, vegetable broth, nutritional yeast, and adobo pepper sauce and set aside.
- In a large soup pan, saute the garlic and onions until translucent.
- Then add the red and orange bell peppers and saute for a few minutes.
- Next, add the dry pasta, vegetable broth, and diced tomatoes.
- That's it; then, bring the mixture to a boil and cover it for 13 minutes.
- Now, remove the cover and add the frozen peas and asparagus.
- Stir to combine and cover it for 3 minutes because that's all the asparagus and peas need to cook through.
- Next, pour the chipotle cashew cream (or bean cream) over the pasta and vegetables and stir uncovered.
- As a result, the sauce thickens as it heats.
- Once thick and creamy, serve in individual bowls.
- Also, I served Arugula Salad as a side salad. However, crusty bread is also terrific to drag through the bowl to soak up all the extra sauce of this vegan chipotle pasta.
Recipe FAQs
red chillies are hotter than green chillies. So the fully ripened chipotle pepper is hotter than the not fully ripened jalapeño pepper. But it's still the same pepper, so yes the chipotle pepper is hotter
Smoked paprika has all the smoky flavor you crave, making it the best substitute for chipotle. Although it is a much milder spice than dried chipotle or even fresh jalapeños, mix in the desired amount of cayenne pepper to dial up the heat.
For each whole chipotle chili called for in a recipe, ¾ teaspoon chipotle powder with ¼ teaspoon red wine vinegar and ¼ teaspoon tomato paste. Combine ⅛ teaspoon chipotle powder with ½ teaspoon vinegar and ½ teaspoon tomato paste for every teaspoon of adobo sauce.
Tips
- If using gluten-free pasta, I suggest cooking the pasta in a separate pan, reducing the vegetable broth by half, and rinsing and adding the pasta separately. Many gluten-free pastas create thick and gummy water, which I suggest washing from the pasta before adding to the rest of the ingredients.
- Cut the woody ends off the asparagus and cut the asparagus into equal, bite-sized pieces.
- Use smoked paprika instead of adobo sauce for a less spicy option.
- Substitute silken tofu and reduce the vegetable broth by ½ for a nut-free option. Or, blend ½ cup regular or gluten-free flour with the ingredient for another creamy option. Another idea is to substitute drained white beans for the cashews and reduce the liquid in the blender by ½.
- Chipotle pasta stays fresh and covered in the refrigerator for up to 3 days.
- To reheat, cover and microwave for 30 seconds to 1 minute on the reheat pasta/casserole setting. If the pasta is dry, add 2 Tablespoons of vegetable broth.
This chipotle pasta recipe is comfort food in one-pot in under 20 minutes! Try not to lick the bowl!
If you love this vegan chipotle pasta recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Chipotle Pasta
Ingredients
Chipotle Pasta
- 8 ounces Whole-grain penne pasta or pasta of choice gluten-free pasta works as well
- 1 white or yellow onion cut into thin slices
- 3 cloves garlic minced
- 1 Yellow Bell Pepper diced
- 1 Red Bell Pepper diced
- 15 ounces can Fire-Roasted Tomatoes
- 1 cup Frozen Peas
- 1 bunch Asparagus cut into equal bite-sized pieces, remove woody ends
- 5 cups vegetable broth
- 3 Green onions sliced and ¼ cup Micro-greens (garnish)
Cashew Cream
- ¼ cup Cashews Or use silken tofu or white beans as a nut-free option; or blend ¼ cup of flour with ingredients instead of nuts.
- ½ cup Vegetable Broth
- 1 ½ Tablespoons Adobo Chili Sauce the sauce, not the peppers. Start with a Tablespoon and then add more if you want it spicier.
- 3 Tablespoons nutritional yeast
Instructions
- Chipotle Cashew Cream (or use silken tofu or white beans as a nut-free option)
- Soak the cashews overnight unless you have a quality high-speed blender; otherwise, soaking is unnecessary.
- Combine cashews, vegetable broth, adobo sauce, and nutritional yeast in a high-speed blender.
- Set aside.
Chipotle Pasta
- In a large pot, saute the onions and garlic until the onions are translucent.
- Next, add the red and yellow bell peppers and saute a minute or so.
- Add the pasta, can of tomatoes, and vegetable broth.
- Bring the mixture to a boil and cover. Reduce to simmer and cook for 13 minutes.
- Remove the lid and add the frozen peas and the asparagus.
- Stir to combine and replace the lid; cook for 3 more minutes.
- Remove the lid again and pour in the chipotle cashew cream; stir.
- The mixture will thicken as you stir.
- Serve in individual bowls and garnish with green onions and micro-greens.
Video
Notes
- If using gluten-free pasta, I suggest cooking the pasta in a separate pan, reducing the vegetable broth by half, and rinsing and adding the pasta separately. Many gluten-free pastas create thick and gummy water, which I suggest washing from the pasta before adding to the rest of the ingredients.
- Cut the woody ends off the asparagus and cut the asparagus into equal, bite-sized pieces.
- Use smoked paprika instead of adobo sauce for a less spicy option.
- Substitute silken tofu and reduce the vegetable broth by ½ for a nut-free option. Or, blend ½ cup regular or gluten-free flour with the ingredient for another creamy option. Another idea is to substitute drained white beans for the cashews and reduce the liquid in the blender by ½.
- Chipotle pasta stays fresh and covered in the refrigerator for up to 3 days.
- To reheat, cover and microwave for 30 seconds to 1 minute on the reheat pasta/casserole setting. If the pasta is dry, add 2 Tablespoons of vegetable broth.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Shannon
I have some many of your recipes saved. I just added this one. Your recipes are always delicious and healthy! And thank you for giving a sub for cashews.
Kathy Carmichael
Hi Shannon, I'm so glad you enjoyed the Chipotle pasta. You can always substitute plant milk blended with flour (any kind) to thicken any sauce without using cashews, plant-based sour cream, or any type of fat. Or, if you avoid plant milk, you can blend the flour into vegetable broth.
Ani
How much tofu do you use if you're substituting for the cashews?
Kathy Carmichael
Hi Ani, the same amount.
katherine skow
sooooo.... good! Mahalo!
Kathy Carmichael
Hi Katherine! I'm so glad you liked the pasta! Mahalo 🙂 Thank you for the feedback; I appreciate you taking the time to rate the recipe.
Rachel
I cannot find Adobe peppers in a can without oil. I am allergic to added oils. Is there a substitute or a way I can prepare jalapeños instead?
Kathy Carmichael
Hi Rachel, You can substitute with Tabasco Chipotle hot sauce, ranchero sauce, chili garlic sauce, or ancho chile paste, or you can make your own using dried peppers without using oil: https://www.mexicanplease.com/easy-adobo-sauce/
Lisa
I made this last night. I used some homegrown frozen green beans instead of asparagus. Otherwise followed recipe. I had way too much liquid in it and my cream sauce never thickened in the final stage. It tasted really good and everything was cooked. We had more of a soup/stew. I think I should have drained the excess liquid before adding the cream sauce. Or cook pasta separately. I will try this again!
Kathy Carmichael
Hi Lisa, I think the excess water from the frozen green beans may have been the issue. When using frozen vegetables, I usually reduce the liquid by half. Thanks for letting me know. I can add that amendment to the recipe. I'm glad you enjoyed the flavors.
Shellie
I made this tonight as written with a rice/lentil penne. I used the beans instead of the cashews in the cream. Delicious. Thanks!
Kathy Carmichael
Shellie, I'm so glad you liked it. Thank you for your feedback. I appreciate it.
Suzanne
I really liked this recipe! However, there was too much broth, and the sauce never thickened up. I ended up taking some of the sauce and combining more cashews in the blender and addd it back to the pasta. I also ended up added a couple tablespoons of extra chipotle sauce, added some smoked paprika, liquid smoke and Cajun seasoning.
LORI KEARNS
This sounds great and easy. Have you thought about putting a jump to recipe button in your posts. My computer is old and slow and sometimes it takes a long time to scroll paste blog.
Kathy Carmichael
Hi Lori, I'll ask my tech guy. Thanks for the suggestion. I hope you enjoy the recipe.
Rene
Very tasty but it was too much liquid. I will cut back next time.
Kathy Carmichael
Hi Lori, you needed to let it cook longer. It thickens as it heats up. I'm glad you enjoyed it.