Creamy Chipotle Pasta
This post may contain affiliate links, please see our privacy policy for details.
This Creamy Chipotle Pasta is made with a vegan cream sauce and topped with roasted cauliflower & chickpeas!
I am in love with this Creamy Chipotle Pasta. The sauce is a simple, non-dairy, creamy chipotle mixture. And the addition of roasted cauliflower & crispy chickpeas make this pasta completely irresistible! It has the perfect amount of spice, crunch and creaminess.
Step One: Make the Cauliflower & Chickpeas
Chickpeas and cauliflower are a match made in heaven. And for this recipe they are roasted with a mix of dry seasonings until charred and crispy.
Preheat the oven and line a baking sheet with parchment paper (this will help with clean-up).
Add cauliflower florets, a can of chickpeas, oil and dry seasonings to the baking sheet and toss to coat. Place in the oven and bake for 20 minutes. Flip and cook for another 5-10 minutes. You want them to have a nice char on the outside.
Step Two: Make the Chipotle Pasta
The best part about this pasta is that it is made in one pot. Start by bringing a large pot of water to a boil. Add the pasta and cook until al dente. Be sure not to overcook the pasta – it will continue to cook in the sauce!
Once the pasta is drained, melt some vegan butter in the same pot. Add minced garlic & shallot and cook for 1 minute. Add a chipotle pepper, adobo sauce, tomato paste and cream cheese. Whisk until smooth. Pour in some broth & non-dairy cream and bring to a boil.
Add the cooked pasta back in and toss for a couple minutes – the pasta should be fully cooked and the sauce should thicken. Give it a try and add salt & pepper to taste.
Step Three: Assemble & Serve
Once the sauce has thickened up and the pasta is completely cooked, plate the pasta. Top it with fresh parsley & basil and spoon the cauliflower & chickpeas on top.
This pasta is best served right away – so the cauliflower and chickpeas can stay warm. The sauce will also continue to thicken as it sits. If you have leftovers, you can loosen the sauce back up with a little oil or broth.
This pasta is great if you’re serving a crowd. It isn’t overly spicy and is a complete meal in one bowl!
Need more recipe inspo? Check these out:
Creamy Chipotle Pasta
Ingredients
FOR THE CAULIFLOWER & CHICKPEAS
- 1 small head cauliflower cut in florets
- 1 15-ounce can chickpeas drained and rinsed
- 2 tablespoons oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon pepper
- pinch salt to taste
FOR THE PASTA
- 12 ounces spaghetti dry
- 2 tablespoons vegan butter
- 3 cloves garlic minced
- 1 small shallot minced
- 1 chipotle pepper in adobo diced
- 1 tablespoon adobo sauce from the can
- 1 tablespoon tomato paste
- 2 tablespoons vegan cream cheese I used Kite Hill
- 1 cup broth I used vegan chicken broth
- 1/2 cup non-dairy cream or sub non-dairy milk
- salt & pepper to taste
- fresh parsley and basil for serving
Equipment
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add all of the cauliflower and chickpea ingredients to the baking sheet and toss to coat. Place in the oven and bake for 20 minutes. Flip and cook for another 5-10 minutes.
- Meanwhile, bring a large pot of water to a boil. Add the pasta and cook until al dente (undercook for a full 2 minutes since the pasta with finish cooking in the sauce). Reserve some of the pasta water, drain and place the empty pot back on the stove.
- Melt the vegan butter in the pot over medium heat. Add the garlic & shallot and cook for 1 minute. Add the chipotle, adobo, tomato paste and cream cheese. Whisk until smooth. Pour in the broth & cream and bring to a boil.
- Lower the heat, add the pasta back in and toss for a couple minutes – the pasta should be fully cooked and the sauce should thicken. Add pasta water if needed. Give it a try and add salt & pepper to taste.
- Serve hot with the cauliflower, chickpeas, parsley and basil.
Video
This pasta dish was delicious! Easy to prepare on a busy weeknight, love the addition of such flavorful roasted veggies to this creamy, smoky sauce.. the entire family enjoyed!!
So glad everyone enjoyed it Megan!
Easy, quick, delicious, and nutritious! Perfect weeknight dinner, and a lovely alternative for ‘regular’ tomato-based pasta sauce.
Thanks so much! So glad you liked it!