This vegan creamy chipotle pasta is super easy to make and absolutely delicious!
Main Course, Mexican, chipotle pasta, vegan pastas
4 servings
- 200 g Almonds, whole, raw
- 150 ml Vegetable oil
- 4 Chipotle pepper in Adobo, (only one of the peppers in the can)
- 2 clove Garlic
- 300 ml Water
- 400 ml Canned tomato
- 2 tbsp Lemon juice, fresh
- 2 tbsp Miso paste
- 2 tbsp Nutritional yeast
- 2 tbsp Sweet paprika
- Liquid smoke
- 500 g Spaghetti, whole wheat
- 2 tbsp Cilantro chopped
- Place the almonds, oil, water, chipotle, garlic clove, tomato, lemon juice and miso in a blender and process until smooth. Season with salt, pepper, liquid smoke, nutritional yeast, paprika and more lemon juice to taste.
- 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.