Vegan Chipotle Chicken Pasta
- Serves
- 4
- Cuisine
- American
Ingredients
- 12 ounces dried pasta noodles of choice
- ¾ cup raw cashews, (soaked in hot water for 15 minutes)
- 1 ½ cups unflavored and unsweetened non-dairy milk
- 6 tablespoons adobo sauce from a can of chipotles in adobo sauce
- 1-3 chipotles from a can of chipotles in adobo sauce
- ¼ cup nutritional yeast
- 4 cloves fresh garlic
- 2 teaspoons agave or maple syrup
- 2 teaspoons kosher salt, (divided)
- 1 teaspoon ground cumin
- 8 oz vegan chicken pieces
- 2 tablespoons extra-virgin olive oil
- 1 ½ cups chopped red bell pepper, (about 1 large pepper)
- 1 cup diced red onion, (about ½ large onion)
- 1 cup fire-roasted corn, (fresh, frozen or canned – if using canned, drain)
- 1 teaspoon chipotle chili powder
- ½ teaspoon ground black pepper
- Vegan feta, (for garnish)
- Vegan bac’n bits, (for garnish)
- Fresh chopped cilantro, (for garnish)
- Lime wedges (for serving)
Steps
- 1
Bring a large pot of salted water to a boil over medium-high heat. Cook the penne according to the package directions until al dente. Before draining, reserve 1 cup of the starchy cooking water. Drain the pasta, but do not rinse.
- 2
Drain and rinse the cashews and place them in a high- powered blender along with the nondairy milk, adobo sauce, chipotle chilis, nutritional yeast, garlic, maple syrup, 1 teaspoon of the salt, and the cumin. Blend until very smooth.
- 3
Meanwhile, in a sauté pan over medium heat, sauté the vegan chicken pieces in the olive oil for 7 to 8 minutes, until the edges are slightly seared. Add the bell peppers and cook until they just start to soften, 6 to 7 minutes. Stir in the onions and corn, the remaining teaspoon of salt, the chipotle chili powder, and pepper and cook for 5 to 7 minutes, until softened. Reduce the heat to low.
- 4
Add the pasta and sauce to the pan, tossing to combine well. If the sauce seems too thick, add the reserved pasta water 1⁄4 cup at a time until the sauce reaches the desired consistency. Taste and add more salt if needed.
- 5
Garnish with vegan feta, bac’n bits, and chopped cilantro and serve immediately with a couple wedges of lime alongside. ENJOY!
Source: eatfigsnotpigs.com·Own this recipe or photo? Request removal