Chipotle Pasta
This creamy pasta dish combines fresh vegetables with a homemade chipotle sauce for a smoky, satisfying meal ready in about 25 minutes.
Equipment
- Large Pot
- Large Skillet
Ingredients
- 1 pound pasta of your choice
- 1 cup reserved pasta water from boiling pasta
- 1 tablespoon olive oil
- 2 cups sliced bell peppers
- 2 cups diced tomatoes
- 1 whole yellow onion sliced
- 8 cloves garlic minced
- 2 chipotle peppers chopped
- 1 tablespoon adobo sauce from the chipotle pepper can
- 1/2 cup oat milk or other plant-based milk
- 1 1/2 teaspoons salt adjust to taste
- 1 cup fresh basil chopped
Instructions
- Boil a large pot of water and cook the pasta according to package instructions. Reserve about 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large pot over medium-low heat. Add sliced onions and sprinkle with salt. Cook for about 5 minutes until soft.
- Add diced tomatoes, sliced bell peppers, minced garlic, chopped chipotle peppers, and adobo sauce. Stir and cook for another 5 minutes.
- Pour in the reserved pasta water and stir for a couple of minutes to help loosen the sauce.
- Turn off the heat and slowly stir in the oat milk until the sauce is creamy and smooth.
- Combine the drained pasta with the chipotle sauce, tossing well to coat. Sprinkle chopped fresh basil on top before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.