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I am obsessed with this creamy chipotle pasta. The sauce is easy to make, vegan, and the whole thing takes less than 30 minutes to make.
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Vegan Creamy Chipotle Pasta

This vegan creamy chipotle pasta is super easy to make and absolutely delicious!
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 2 servings
Calories 537kcal
Author Dora S.


  • 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