Vegan Creamy Chipotle Pasta

I am hooked in to this creamy chipotle pasta. The sauce is very easy to form and pretty amazing once you realize that a few of almonds can make a gorgeous white sauce . The smokiness of the chipotle and therefore the acidity of the juice make it irresistible.

The sauce contains only 6 ingredients almonds, water, almond milk, chipotle, garlic, and juice . Simply place everything in your blender and process until smooth. If you are doing not have a high powered blender you'll soak the almonds overnight.

Vegan Creamy Chipotle Pasta

I use raw unpeeled almonds because I prefer their flavor, but if you would like an additional creamy sauce you'll use blanched almonds or cashews. The sauce shouldn’t be heated because it could break, so when your pasta is completed simple toss it with the sauce during a bowl. there's no need heat the pasta and sauce again in pan.

I perfected this recipe while i used to be living in Hawaii, but it a really homestyle Mexican recipe. the type that moms and grandmas make reception to feed large crowds. This was one among my favorites before going vegan, so it had been only natural that I made a vegan version of this. you'll also make a version of this with poblano peppers.

INGREDIENTS:

• 1/2 cup Almonds, whole, raw
• 1/4 cup Almond milk, unsweetened (or vegetable oil)
• 1 Chipotle pepper in Adobo, (only one of the peppers in the can)
• 1 clove Garlic
• 3/4 cup Water
• 1/2 cup Tomato, fire roasted, canned
• 1 tbsp. Lemon juice, fresh
• 1/2 lb. Spaghetti, whole wheat
• 1 tbsp. Cilantro chopped

INSTRUCTIONS:

1. Place the almonds, almond milk, water, chipotle, garlic clove, roasted tomato, and lemon juice in a blender and process until smooth. Season with salt and pepper.
2. Boil pasta according to the instructions on the box. Drain and place in a large bowl.
3. Pour chipotle sauce over pasta and mix well.
4. Serve with chopped cilantro on top.

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