I love to try recipes for vegan pasta dishes whenever I get the opportunity. So when one of my taste-testers suggested we try to re-create an old favorite pasta dish from the Cheesecake Factory I jumped at the chance!
This recipe is creamy, spicy and full of flavor!
If you’re searching for vegan pasta dishes to serve on a weeknight this is your recipe. It’s ready in rough 20 minutes – perfect for busy weeknights!
I like to sprinkle fresh cilantro on top, with a just a squeeze of fresh lime juice. Both give it an added bit of authentic southwestern flavor! Better yet? Serve it with Key Lime Icebox pie for dessert. The flavors complement each other beautifully!
Spicy Chipotle Pasta
We tried a lot of vegan pasta dishes and this is one of our favorites! It's full of flavor and spicy goodness. Make it on a weeknight - it's ready in just 20 minutes!
- 1/2 c almonds, unsalted (soaked overnight) skins removed
- 1/4 c cashew milk
- 1 chipotle pepper in Adobo sauce
- 1 clove garlic
- 3/4 c water
- 4 oz fire-roasted (canned) tomatoes
- 1/2 lemon, juiced
- 1/2 lb linguine, cooked
- 1 tbsp chopped fresh cilantro
Pour sauce into a medium skillet and warm, on low with the cooked linguine.
Sprinkle with cilantro and serve!
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