Vegan Creamy Chipotle Pasta!
This pasta sauce is super rich and creamy. The base of the sauce is made with blended cashews, which gives the sauce a rich cream like feeling. The smoked paprika and chipotle add depth of flavour and a subtle smokiness, which pairs perfectly with fresh cherry tomatoes. There’s a little bit of heat to this sauce with the addition of chili flakes.
I served this sauce over brown rice fettuccine for a simple gluten-free dinner. This meal is pretty filling on its own, but I also like to sprinkle it with hemp hearts for an extra boost of protein. It’s super quick to make, and the sauce comes together in minutes while you saute the other ingredients.
For more pasta recipes, try my Vegan Lasagna, Easy Vegan Pesto, or Walnut Mushroom Bolognese!
Vegan Creamy Chipotle Pasta
Ingredients
- 1 teaspoon olive oil
- 3 cloves garlic minced
- 1 large onion diced
- 2 cups cherry tomatoes
- 1 cup cashews soaked and drained (soaked for at least 4-6 hours)
- 1 cup water
- 1/2 tablespoon apple cider vinegar
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon chipotle powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 large handfuls spinach chopped
- 1/2 teaspoon chili flakes
- 16 oz package of your pasta of choice cooked
Instructions
- Heat olive oil in a large pot over medium heat. Add the garlic and onions and cook until translucent, about 3 minutes. Add the tomatoes and continue to cook over medium heat until the tomatoes are soft and cooked down, about 5-7 minutes.
- Meanwhile, prepare the sauce by blending the soaked cashews, water, apple cider vinegar, smoked paprika, chipotle, salt, and pepper. Blend until fully smooth. Add the blended sauce into the pot along with the spinach and chili flakes. Cook for an additional 3-5 minutes until the sauce is warmed and the spinach is wilted.
- Serve over your pasta of choice. I used brown rice linguine.
