Chipotle Pasta
Chipotle pasta is another one-pot sensation filled with vegetables in a smokey chipotle sauce. This pasta dish is creamy, savory, and made in under 20 minutes in one pan. Easy and delicious! That's the way I like it.
Servings: 6 servings
Calories: 271kcal
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
Calories: 271kcal | Carbohydrates: 50g | Protein: 13g | Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 552mg | Potassium: 544mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2225IU | Vitamin C: 80mg | Calcium: 83mg | Iron: 5mg