Chipotle is my favorite flavor and I love finding new ways to incorporate it into my recipes! This pasta is SPICY and is the perfect combination of Mexican food and Italian!
ingredients (this recipe serves 2):
sauce:
1/2 cup of almonds soaked for at least an hour (cashews are also an option!)
1/2 cup of unsweet plain almond milk (oat milk or plain unsweetened soy milk are also an option!)
1/2 cup of fire roasted tomatoes
1 chipotle pepper in adobo
1 clove of garlic
1 tsp smoked chipotle
1 tbs lemon juice
2 tbs of nutritional yeast (can add more if the sauce is too acidic/ spicy. the nooch will give the pasta a cheesier and milder flavor)
salt to taste
other:
spaghetti for 2
fresh cilantro
instructions:
combine all ingredients for the sauce in a high power blender and blend until smooth - as mentioned earlier, can add more nooch for a milder flavor; add salt to taste
boil spaghetti, drain when cooked
pour sauce into the cooked and drained spaghetti and mix together
top the pasta with fresh chopped cilantro - I sprinkled on a little extra smoked paprika as well!
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