Vegan Creamy Chipotle Pasta

This sauce is super wealthy and creamy. the bottom of the sauce is formed with integrated cashews, which supplies the sauce a fashionable cream like feeling. The smoke-cured paprika and jalapeno add depth of flavour and a delicate smokiness, that pairs dead with recent cherry tomatoes. There’s a touch little bit of heat to the current sauce with the addition of chili flakes.

Vegan Creamy Chipotle Pasta

I served this sauce over rice fettuccini for a straightforward gluten-free dinner. This meal is pretty filling on its own, however I additionally wish to sprinkle it with hemp hearts for an additional boost of supermolecule. It’s super fast to form, and therefore the sauce comes along in minutes whereas you saute the opposite ingredients.

INGREDIENTS:

• 1 teaspoon olive oil
• 3 cloves garlic, minced
• 1 large onion, diced
• 2 cups cherry tomatoes
• 1 cup cashews, soaked and drained
• 1 cup water
• ½ tablespoon apple cider vinegar
• ⅛ teaspoon smoked paprika
• ⅛ teaspoon chipotle powder
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 large handfuls spinach, chopped
• ½ teaspoon chili flakes

INSTRUCTIONS:

1. Heat olive oil in a large pot over medium heat. Add the garlic and onions and cook until translucent, about 3 minutes. Add the tomatoes and continue to cook over medium heat until the tomatoes are soft and cooked down, about 5-7 minutes.
2. Meanwhile, prepare the sauce by blending the soaked cashews, water, apple cider vinegar, smoked paprika, chipotle, salt, and pepper. Blend until fully smooth. Add the blended sauce into the pot along with the spinach and chili flakes. Cook for an additional 3-5 minutes until the sauce is warmed and the spinach is wilted.
3. Serve over your pasta of choice.

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