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.