This creamy chipotle pasta features fresh vegetables and a silky homemade chipotle sauce tossed with your favorite pasta. It’s an easy, plant-based weeknight meal that comes together in about 25 minutes.
I love a simple pasta that balances comfort and fresh flavor. This chipotle pasta does exactly that, with bright vegetables and a creamy, smoky sauce that you can easily adapt to your taste.
The dish is naturally loaded with vegetables to help you reach your daily servings, and it’s simple to customize with your preferred pasta shape or add-ins.
If you enjoyed this recipe try my Vegan Cajun Pasta next!
Reasons You’ll Love This Recipe
- Vegan: No meat, dairy, or eggs — entirely plant-based and suitable for a variety of diets.
- Gluten-free sauce: The chipotle sauce contains no gluten. For a fully gluten-free meal, pair it with your preferred gluten-free pasta.
Ingredient Notes
Chipotle peppers and adobo: Found canned in most grocery stores, usually in the international aisle. They provide the smoky heat base of the sauce.
Bell peppers: Use a mix of red, yellow, and orange for color and balanced sweetness.
Garlic: Fresh garlic gives the best aroma and flavor—avoid pre-minced substitutes if possible.
Pasta: Bowtie (farfalle) works well here, but any medium or thick pasta will hold the sauce nicely.
See the recipe card below for the full ingredient list and quantities.
Top tip: Reserve 2 cups of the pasta cooking water before draining. Starchy pasta water helps thin and emulsify the sauce for a silky finish.
Substitutions & Additions
Make it gluten-free: The sauce is already gluten-free. Swap in gluten-free pasta to make the entire meal GF.
Add protein: Stir in chickpeas, white beans, or slices of vegan sausage for extra protein and texture.
Adjust the heat: Double the chipotle peppers and adobo for more spice, or halve them to make the dish milder.
Step by Step Instructions
1. Cook the pasta: Boil a large pot of salted water and cook pasta according to package directions. Before draining, reserve 2 cups of the pasta water.
2. Prep the vegetables: Slice bell peppers and onion, dice tomatoes, mince garlic, and roughly chop the chipotle peppers.
3. Sauté the aromatics: Warm olive oil in a large pot over medium-low heat. Cook the onions with a pinch of salt for about 5 minutes, until softened and fragrant.
Add the bell peppers, tomatoes, garlic, adobo sauce, and chipotle peppers. Continue cooking over medium-low heat, stirring frequently, until the vegetables have softened, about 5 minutes.
4. Build the sauce: Stir in 1 cup of the reserved pasta water and cook a minute or two to meld flavors. Add the oat milk, stir to combine, then remove from heat.
5. Combine and finish: Toss the drained pasta with the sauce and add fresh basil. If the sauce is too thick, add more reserved pasta water a little at a time until you reach the desired consistency. Serve immediately.
Expert Tips
- Use fresh produce: Fresh peppers, tomatoes, and basil brighten the sauce and deepen flavor.
- Make the sauce ahead: Prepare the sauce in advance for meal prep—reheat and toss with freshly cooked pasta when ready to serve.
- Boost veg intake: Add more diced vegetables—zucchini, mushrooms, or spinach work well—to increase volume and nutrients.
Frequently Asked Questions
Chipotle alfredo is a creamy pasta sauce made by adding chipotle peppers or adobo sauce to a traditional alfredo-style base for a smoky, spicy twist.
Many vegan pasta sauces are based on olive oil, tomatoes, vegetables, and fresh herbs. Creamy vegan sauces often use plant milks, nuts, or blended vegetables to create richness.
Store cooled pasta in a sealed container in the refrigerator for up to three days. Reheat gently on the stovetop, adding a splash of reserved pasta water or plant milk to loosen the sauce.
More Vegan Pasta Recipes You’ll Love
-
Spinach Artichoke Baked Pasta
-
Creamy Hummus Pasta
-
Orzo Pesto Salad
-
Roasted Red Pepper Sauce
If you tried this recipe, please consider leaving a star rating or a comment. I love hearing your feedback!
Creamy Chipotle Pasta
Kelsey Riley
Ingredients
- 1 pound pasta
- 1 cup reserved pasta water
- 1 tbsp olive oil
- 2 cups bell peppers, sliced
- 2 cups tomatoes, diced
- 1 yellow onion, sliced
- 8 cloves garlic, minced
- 2 chipotle peppers, chopped
- 1 tbsp adobo sauce
- 1/2 cup oat milk
- 1 1/2 tsp salt (adjust to taste)
- 1 cup fresh basil, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve 2 cups of the pasta water before draining.
- While pasta cooks, slice the bell peppers and onion, dice the tomatoes, mince the garlic, and roughly chop the chipotle peppers.
- Heat olive oil in a large pot over medium-low heat. Sauté the onions with a pinch of salt for about 5 minutes until softened and fragrant.
- Add the tomatoes, bell peppers, garlic, adobo sauce, and chopped chipotle peppers. Cook over medium-low heat for another 5 minutes, stirring frequently.
- Stir in 1 cup of the reserved pasta water and cook for another minute to combine flavors.
- Remove from heat, stir in the oat milk, then toss the sauce with the drained pasta. Add fresh basil and mix until well combined. Use additional reserved pasta water to thin the sauce if needed. Serve immediately.
Notes
You can add more reserved pasta water to thin the sauce and adjust salt to taste. Store leftovers in a covered container in the refrigerator for up to three days.
Nutrition
Calories: 460 kcal
Carbohydrates: 84.2 g | Protein: 16.5 g | Fat: 7.2 g
Sodium: 1058 mg | Potassium: 687 mg | Fiber: 3.5 g | Sugar: 13.5 g