Creamy Chipotle Pasta
with Garlicky Mushrooms
Chipotle peppers in adobo are dried and smoked jalapeños packed in a tangy, tomato-based sauce. Stirred into creamy coconut milk and tossed with garlicky mushrooms, chipotle in adobo adds a touch of spice and earthy flavor to this decadent gluten-free pasta dish.
Nutrition (per serving)
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INGREDIENTS
- 5 oz gluten-free penne pasta
- 1 yellow onion, peeled and diced
- 8 oz cremini mushrooms, trimmed and thinly sliced
- 3 garlic cloves, peeled and thinly sliced (divided)
- 1 tsp chili powder
- 4 oz green beans, trimmed and cut into 2-inch pieces
- 2 tsp cornstarch
- 6.76 floz coconut milk
- 13.76 oz crushed tomatoes
- 1 oz chipotle pepper in adobo, minced and adobo sauce reserved
- 2 tbsp vegan parmesan
- 3 tbsp olive oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Bring large pot of salted water to a boil. Add pasta, stir, and cook until al dente, 8 to 10 minutes. Reserve ¼ cup pasta water, drain pasta, and set aside.
In same pot, heat 2 tbsp olive oil over medium heat. Add onion and mushrooms and cook until mushrooms are deeply browned, 12 to 14 minutes. Stir in garlic, chili powder, green beans, and 2 tbsp water. Cook until garlic is softened and green beans are crisp-tender, 6 to 8 minutes.
Whisk cornstarch into reserved pasta water. Reduce heat to medium-low and add pasta water, coconut milk, tomatoes, just 2 tsp chipotle pepper with reserved adobo, ¼ tsp salt, and a pinch of black pepper. Cook sauce until thickened, 5 to 7 minutes. Add cooked pasta and stir to coat. (TIP: Add more chipotle pepper if you prefer more spice.)
Divide creamy chipotle pasta between serving bowls and sprinkle with parmesan. Enjoy!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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