Spicy Chipotle Veggie Pasta
Spicy Chipotle Pasta with vegetables like asparagus, bell peppers, peas and shallots in a spicy smoky chipotle sauce.
Servings: 4 servings
Ingredients
- 8 Oz. Pasta
- 2 tablespoons olive oil
- ¼ cup shallots finely chopped
- 3 garlic cloves grated
- ½ cup red bell peppers chopped
- ½ cup yellow bell peppers chopped
- 1 pound asparagus
- 1/3 cup peas
- 1 small broccolini rabe
- 2-3 tbsp chipotle adobo sauce
- ½ cup heavy cream
- 2-3 tbsp parmesan cheese
- 1 tsp lemon juice
- Salt to taste
- ¼ tsp Black pepper
- ½ tsp Italian seasoning
- 1 tsp honey
- Cilantro or parsley for garnish
Instructions
- Boil pasta as per package instructions. Keep them al dente. Strain and reserve about ½ cup water.
- In a large pan or skillet add the olive oil over medium heat. Add the shallots, garlic and sauté until they turn slightly brown.
- Add bell peppers, asparagus, broccolini rabe and cook until you see some charring on them. Be careful not to burn it.
- Prepare the sauce. Add chipotle adobo sauce in the vegetables, along with parmesan cheese, heavy cream. Let it simmer for 2-3 minutes. Add in the pasta and seasonings.
- Cook for 2-3 minutes, stir to coat everything. Do not overcook, you want veggies to have some bite. As it sits it will thicken up.
- Garnish with cilantro and serve.
Notes
- Use any shape of pasta of your choice.
- You can use different vegetable of your choice too.
- To make it vegan – replace cream with coconut milk and honey with sugar.