1Chipotle pepper in Adobo,(only one of the peppers in the can)
1cloveGarlic
¾cupWater
½cupTomato,fire roasted, canned
1tbsp.Lemon juice,fresh
½lb.Spaghetti,whole wheat
1tbsp.Cilantrochopped
Instructions
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.
Video
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.