Creamy Chipotle Pasta (vg) Recipe

Bring a large pot of salted water to a boil. Add 3.5 cups penne pasta and cook until al dente (about 9–11 minutes). Drain, reserving 1/2 cup of the pasta water.

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add asparagus and sauté 2–3 minutes. Add sliced red bell pepper and continue to cook until tender-crisp, about 2–3 minutes. Season lightly with salt and set aside.

Soak 0.5 cup raw cashews in hot water for 15 minutes, then drain.

In a blender, combine soaked cashews, 0.5 cup water, 2 garlic cloves, 1 tablespoon lemon juice, 2 tablespoons nutritional yeast, 1 chipotle pepper in adobo sauce, 1 tablespoon adobo sauce, and 0.5 teaspoon salt. Blend until very smooth. If needed, add more water a little at a time to reach a pourable consistency.

Pour the cashew crema into a saucepan or the same skillet over medium heat and simmer to warm and slightly thicken. Stir in 0.25 cup vegetable broth to loosen as needed.

Add the drained pasta to the sauce and toss to coat. Return the sautéed vegetables to the pan and toss to combine. If the sauce is too thick, add small amounts of the reserved pasta water until desired consistency is reached.

Taste and adjust salt and pepper as needed.

If using, season a chicken breast with salt and pepper. Grill until the internal temperature reaches 165°F (74°C). Slice into thin strips.

Stir the sliced chicken into the pasta during the final minute of cooking or serve on top.

Chop fresh parsley and sprinkle over the pasta. Serve hot and enjoy.