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Vegan Creamy Chipotle Pasta
This vegan creamy chipotle pasta is super easy to make and absolutely delicious!
Servings 2 servings
- 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
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.
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.
Serving: 1Serving | Calories: 537kcal | Carbohydrates: 100g | Protein: 25g | Fat: 19g | Saturated Fat: 1g | Sodium: 202mg | Potassium: 821mg | Fiber: 6g | Sugar: 5g | Vitamin A: 960IU | Vitamin C: 13mg | Calcium: 189mg | Iron: 6.9mg