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.
Diet Vegetarian, Gluten-free option, Vegan option
Servings: 6 servings
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
- few cilantro/parsley chopped
- tortilla strips
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.
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.
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.
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