Creamy Chipotle Pasta
This Creamy Chipotle Pasta is made with a vegan cream sauce and topped with roasted cauliflower & chickpeas!
Equipment
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
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
Nutrition
Calories: 427kcal | Carbohydrates: 62g | Protein: 14g | Fat: 15g