This creamy chipotle pasta is flavorful, bold, and extremely satisfying. Packed with cozy flavors and veggies like zucchini, butternut squash, and bell peppers. It’s also packed with protein from the black beans and silken tofu blended into the sauce.
Creamy Chipotle Pasta
This creamy chipotle pasta was inspired by fall flavors and my love for Mexican food. I initially wanted to make this into a soup (you still can! See below) but ended up making a saucy pasta dish instead which came out incredibly delicious. It is one of those meals you make when you’re craving something comforting and flavorful but want to stay on the healthy side.
As a dietitian, I always tell my patients they CAN eat their favorite foods by making them balanced. A balanced meal includes lots of vegetables, protein, and carbohydrates. This recipe is a perfect example of that! Noodles/pasta is the carbohydrate, tofu, and black beans have the protein, and we have butternut squash, peppers, and zucchini for the vegetables.
Ingredients and Recommendations:
- Vegetable Broth: You can make this creamy pasta dish into a creamy fall soup! Just add an extra 2-3 cups of vegetable broth and you have yourself a creamy soup. You can use pre-made vegetable stock or make your own by dissolving bouillon into some water. I use vegan better than bouillon.
- Butternut squash: I don’t normally cook with this type of squash but it is one of my favorite fall flavors of this recipe. Click here to learn how to properly peel and dice it.
- Black beans: I used canned beans but you can also use homemade beans. I recommend rinsing well to avoid the black bean broth to tint the pasta sauce a dark color. You can also use any other kind of beans, they don’t have to be black.
- Tofu: I used silken tofu because it is the creamiest. However, you can also use regular tofu as well just try to avoid extra firm tofu if possible.
- Chipotle in adobo sauce: You can find these at almost any grocery store in the Mexican section. They are usually in a small can. Click here to see the one I used!
- Noodles/pasta: I love using thick noodles for this pasta but you can choose any kind you’d like. There is also chickpea/lentil pasta for those wanting to reduce carbohydrates and increase protein.
Other Creamy Recipes:
Creamy Alfredo Pasta with Mushrooms
Print
Creamy Chipotle Pasta
- Total Time: 35 minutes
- Diet: Vegan
Description
This creamy chipotle pasta is flavorful, bold, and extremely satisfying. Packed with cozy flavors and veggies like zucchini, butternut squash, and bell peppers. It’s also packed with protein from the black beans and silken tofu blended into the sauce.
Ingredients
- 2 cups butternut squash, diced
- 1 cup zucchini, diced
- 1 bell pepper, diced
- 1 can of black beans
- 10oz cooked noodles
- 1 tbsp oil
- Salt and pepper
Sauce:
- 1/2 block of silken tofu
- 2 cups vegetable broth (see above)
- 3 garlic cloves
- 1 chipotle in adobo sauce (not the entire can – see above)
- 1/2 tbsp brown sugar
- 1/2 – 1 tsp salt (to taste)
Instructions
- Add all sauce ingredients to a blender and blend until smooth. Set aside.
- Place a pot on medium heat and add oil. Once it’s hot, add oil. Add diced butternut squash and cover for 7-10 minutes until soft.
- Next, add diced zucchini, bell pepper, and drained black beans. Season with salt and pepper to taste. Cook for 5 more minutes.
- Add the sauce from the blender and stir frequently. Add a bit more vegetable broth or water if it is too thick.
- Add cooked noodles and stir well.
- Serve and garnish with cilantro.
- Prep Time: 15
- Cook Time: 20
- Category: Pasta
- Method: Stove
- Cuisine: American
How much of the chipotle in adobo sauce did you use? The recipe says not the entire can, but I don’t see another specification. I love your recipes– looking forward to trying this one!
Hi Anne, it is 1 chipotle in adobo sauce just like it says in the ingredient list.