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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 minutes
Cook Time20 minutes
Total Time40 minutes
Course Main Course
Cuisine American, Italian Inspired, Mexican-Inspired
Diet Vegetarian, Gluten-free option, Vegan option
Servings: 6 servings
Author: Nisha


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
  • ½ teaspoon salt

for chipotle pasta

  • 1 tablespoon oil
  • 4 cloves garlic chopped
  • 1 medium onion chopped
  • ½ red bell pepper chopped
  • ½ yellow bell pepper chopped
  • 2 cups asparagus steamed
  • 2 tablespoon desi atta or all-purpose flour
  • 2 tablespoon unsalted butter
  • add chipotle sauce
  • ½ tablespoon pure honey
  • 2 teaspoon chipotle powder
  • 1 pound pasta cooked
  • 2 cups asparagus steamed
  • ½ cup frozen peas run underwater
  • ½ - ¾ cup reserved pasta water
  • ½ cup parmesan cheese

for garnish

  • 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.

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 tablespoon of butter.
  • Once melted, add 2 tablespoon 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.


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


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
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!