Chipotle Chickpea Spaghetti
Chipotle Chickpea Spaghetti is a tasty and lighter, vegetarian meal that is made with plant-based pasta and packs tons of flavor!
Growing up our mom would make spaghetti for dinner once a week.
It was always a hit in our household because the house would smell of kitchen-made marinara sauce, spicy Italian sausage, and buttery noodles.
Like many classic kitchen-made meals these dishes have evolved into a more modern space. Enter this updated version of classic spaghetti: Chipotle Chickpea Spaghetti. Made with chickpea pasta, a delightful vegetable sauce, and spiced with a simple chipotle adobo pepper.
This Chipotle Chickpea Spaghetti will take your weeknight dinner routine from drab to fab. Ready to see what all the fuss is about?
Prep 20 minutesCook 25 minutesTotal 45 minutesMakes 4
Ingredients
- 1 lb Chickpea Spaghetti or any kind of regular pasta
- 1 cup Chopped yellow onion
- 3 cloves Garlic, minced
- 1 large Carrot, chopped
- 2 stalks Celery, chopped
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 3 large Beefsteak tomatoes, cored, chopped (with seeds)
- 2 medium Bay leaves
- 2 medium Chipotle chilies
- 2 tbsp Chipotle adobo sauce
- 1/4 cup Heavy whipping cream
- Fresh Parmesan, for garnish
Method
- Fill a large pot with salted water and bring to a boil. Cook the spaghetti according to package instructions. Drain and reserve 2 cups of pasta water.
- In a large skillet preheated to medium high heat, add olive oil and unsalted butter. Next, add in the onion and garlic, and cook for about 5 minutes. Add in the carrot and celery. Continue to cook for another 5 minutes. Next, add in the tomatoes and bay leave. Stir to combine and cook until all the vegetables are tender about 5 to 7 minutes. Season with salt and pepper.
- Once the vegetables have cooked, transfer the mixture to a blender. Add in chipotle peppers, adobo sauce, and whipping cream. Pour in 1 cup of reserved pasta water. Blend until smooth. If you need to add more pasta water to make the sauce smoother that's okay!
- Add the blended sauce back to the skillet and heat until warmed through and slightly thickened. Next, add in the cooked chickpea spaghetti. Toss to coat and garnish with fresh Parmesan.
