Spicy Chipotle Pasta (vegetarian, gluten-free option)

Cheesecake Factory’s Spicy Chipotle Pasta with bell peppers, asparagus, peas tossed in a parmesan cream sauce. This dish is spicy and smoky.

I’m one of those food snobs who doesn’t enjoy dining at franchises, but there are a few exceptions. The Cheesecake Factory is one of them especially with its extensive menu and incredible cheesecakes.

One of my favorite dishes to order at CCF is the Spicy Chicken Chipotle Pasta, it truly is spicy! Today I’m sharing a vegetarian version.

What is Spicy Chipotle Pasta?

Inspired by The Cheesecake Factory, Spicy Chipotle Pasta is prepared with bell peppers, onions, asparagus, peas, chipotle in a cream-based sauce. Of course, my version is healthier than the real thing because I used milk instead of cream. 

Can I make this recipe vegan and gluten-free?

Yes and yes!

For vegan, simply replace the milk with unsweetened cashew milk and butter with vegan butter.
For gluten-free, replace the pasta and tortilla strips with gluten-free versions.

Can I make Spicy Chipotle Pasta less spicy?

Yes! This dish is spicy! I used 3 chipotle peppers, feel free to use just 2 peppers or just add in some adobo sauce from a can if you can’t handle chipotle peppers. Additionally, you can skip the chipotle powder or just add paprika instead for color.

Tips on making Spicy Chipotle Pasta:

• Steam your asparagus for 3 minutes and immediately add it to ice-cold water. This process will shock the asparagus and stop the cooking process so the asparagus will remain bright green.
• Prepare your Chipotle Sauce in a blender or Nutri Bullet.
• Chop your veggies.
• Saute the veggies and make a roux to help thicken the sauce. We are using milk in this recipe, NOT heavy cream.
• When adding Chipotle Sauce to the veggies, make sure you pour the sauce slowly – a little at a time to prevent curdling.
• Add pasta, asparagus, and peas. Toss and garnish!

Spicy Chipotle Pasta is:

Spicy
Smoky
Flavorful
Vegetarian
Comforting
Satisfying
Gluten-Free option (see below)
Vegan option (see below)

How to make Spicy Chipotle Pasta recipe step by step?

Prep

Boil water. Chop veggies. Steam asparagus.

1. Boil a pot of water. You will be using this to steam the asparagus first and then cook the pasta.
2. In the meantime, chop all your veggies – garlic, onions, red & yellow bell peppers. Cut asparagus into 1-inch pieces.
3. Once water boils, add asparagus. Steam for 3 minutes.
4. Add asparagus to ice-cold water. This will stop the cooking process.

Make the sauce

1. Add 3 chipotle peppers and salt to milk. 
2. Blend. This is what you should have. Set aside.

Cook Spicy Chipotle Pasta

1. Heat up a dutch castiron, once hot, add oil followed by chopped garlic. Cook for a minute.
2. Add onions and bell peppers. Season with salt. Saute for 6 minutes until softened and golden.
3. In the meantime, add whole wheat penne to the boiling hot water from earlier. Follow the instructions on the package and cook the pasta.

4. Once onions and bell peppers soften, add 2 tbsp of butter. 
5. Once melted, add 2 tbsp Desi atta (or all-purpose flour) and cook for a minute. This will help thicken up the sauce.
6. Very slowly add the chipotle sauce a little at a time to avoid curdling. 
7. Using a wooden spoon, mix the veggies with the sauce. Continue doing this until all the sauce has been added. Cook the sauce for 3 minutes until hot.

.

8. Add honey and dry chipotle powder.
9. Add all the penne. Mix well. Make sure you save the reserved pasta water for later.
10. Now add frozen peas (rinsed under warm water) and asparagus. Mix.
11. Add grated parmesan cheese and reserved pasta water at this time.

12. Mix well. Check for salt.

Garnish

1. Add more freshly grated parmesan cheese. Garnish with fresh cilantro/parsley and tortilla strips.

Enjoy!

More Pasta Recipes!

• Sun-dried Tomato and Spinach Pasta
• Black Bean Enchilada Pasta
• Tikka Masala Pasta
• Indian Vegetarian Meatless Meatball with Paneer
• Truffle Mac and Cheese

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Spicy Chipotle Pasta

Cheesecake Factory's Spicy Chipotle Pasta with bell peppers, asparagus, peas tossed in a parmesan cream sauce. This dish is spicy and smoky.

4.67 from 3 votes

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course Main Course

Cuisine American, Italian Inspired, Mexican-Inspired

Diet Vegetarian, Gluten-free option, Vegan option

Servings: 6 servings

Calories: 520kcal

Author: Nisha

Equipment

Le Creuset 3.5 qt

Spider Strainer

Lucini Olive Oil

NutriBullet

Ingredients

for asparagus and pasta

• pot of boiling water
• 2 cups asparagus 1-inch slices
• 1 pound whole wheat penne pasta

for chipotle sauce

• 3 cups whole milk
• 3 chipotle peppers
• 1/2 tsp salt

for chipotle pasta

• 1 tbsp oil
• 4 cloves garlic chopped
• 1 medium onion chopped
• 1/2 red bell pepper chopped
• 1/2 yellow bell pepper chopped
• 2 cups asparagus steamed
• 2 tbsp desi atta or all-purpose flour
• 2 tbsp unsalted butter
• add chipotle sauce
• 1/2 tbsp pure honey
• 2 tsp chipotle powder
• 1 pound pasta cooked
• 2 cups asparagus steamed
• 1/2 cup frozen peas run underwater
• 1/2 - 3/4 cup reserved pasta water
• 1/2 cup parmesan cheese

for garnish

• few cilantro/parsley chopped
• tortilla strips

Instructions

Boil water. Chop veggies. Steam asparagus.

• Boil a pot of water. You will be using this to steam the asparagus first and then cook the pasta.
• In the meantime, chop all your veggies - garlic, onions, red & yellow bell peppers. Cut asparagus into 1-inch pieces.
• Once water boils, add asparagus. Steam for 3 minutes.
• Add asparagus to ice-cold water. This will stop the cooking process.

Make the sauce

• Add 3 chipotle peppers and salt to milk.
• Blend. This is what you should have. Set aside.

Cook Spicy Chipotle Pasta

• Heat up a dutch castiron, once hot, add oil followed by chopped garlic. Cook for a minute.
• Add onions and bell peppers. Season with salt. Saute for 6 minutes until softened and golden.
• In the meantime, add whole wheat penne to the boiling hot water from earlier. Follow the instructions on the package and cook the pasta.
• Once onions and bell peppers soften, add 2 tbsp of butter.
• Once melted, add 2 tbsp Desi atta (or all-purpose flour) and cook for a minute. This will help thicken up the sauce.
• Very slowly add the chipotle sauce a little at a time to avoid curdling.
• Using a wooden spoon, mix the veggies with the sauce. Continue doing this until all the sauce has been added. Cook the sauce for 3 minutes until hot.
• .
• Add honey and dry chipotle powder.
• Add all the penne. Mix well. Make sure you save the reserved pasta water for later.
• Now add frozen peas (rinsed under warm water) and asparagus. Mix.
• Add grated parmesan cheese and reserved pasta water at this time.
• Mix well. Check for salt.

Garnish

• Add more freshly grated parmesan cheese. Garnish with fresh cilantro/parsley and tortilla strips.

Notes

for gluten-free: replace pasta with gluten-free pasta. Also, use gluten-free tortilla strips.

for vegan option: replace milk with unsweetened cashew milk and butter with vegan butter.

Nutrition

Calories: 520kcal | Carbohydrates: 75g | Protein: 22g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 795mg | Potassium: 832mg | Fiber: 12g | Sugar: 18g | Vitamin A: 2341IU | Vitamin C: 50mg | Calcium: 296mg | Iron: 4mg

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