I am obsessed with this creamy chipotle pasta. The sauce is so easy to make and pretty amazing when you realize that a couple of almonds can make a beautiful cream sauce. The smokiness of the chipotle and the acidity of the lemon juice make it irresistible.
Ingredients
- 1/2 cup Almonds, whole, raw
- 1/4 cup Almond milk, unsweetened (or vegetable oil)
- 1 Chipotle pepper in Adobo, (only one of the peppers in the can)
- 1 clove Garlic
- 3/4 cup Water
- 1/2 cup Tomato, fire roasted, canned
- 1 tbsp. Lemon juice, fresh
- 1/2 lb. Spaghetti, whole wheat
- 1 tbsp. Cilantro chopped
Preparation
- Place the almonds, almond milk, water, chipotle, garlic clove, roasted tomato, and lemon juice in a blender and process until smooth. Season with salt and pepper.
- Boil pasta according to the instructions on the box. Drain and place in a large bowl.
- Pour chipotle sauce over pasta and mix well.
- Serve with chopped cilantro on top.
Recipe Video
Chef's Notes
This sauce is best served immediately. Use oil instead of almond milk for a creamier sauce.
If you do not have a high powered blender: Pour boiling water on top of almonds and let sit overnight. Remove skins by pressing the almond between your fingers. The skin should pop off easily. Reduce the amount of water in the recipe to 1/4 cup, then add more if needed to adjust consistency.
Nutrition Facts
Vegan Creamy Chipotle Pasta
Amount Per Serving (1 Serving)
Calories 537Calories from Fat 171
% Daily Value*
Total Fat 19g29%
Saturated Fat 1g5%
Sodium 202mg8%
Potassium 821mg23%
Total Carbohydrates 100g33%
Dietary Fiber 6g24%
Sugars 5g
Protein 25g50%
Vitamin A19.2%
Vitamin C15.8%
Calcium18.9%
Iron38.2%
* Percent Daily Values are based on a 2000 calorie diet.
