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Spicy Chipotle Pasta

Vegetarian, Gluten-free option, Vegan option
Cheesecake Factory's Spicy Chipotle Pasta with bell peppers, asparagus, peas tossed in a parmesan cream sauce. This dish is spicy and smoky.
5 from 2 votes
Author: Nisha
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine American, Italian Inspired, Mexican-Inspired
Servings 6 servings
Calories 520 kcal


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


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.


  • 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: 520kcalCarbohydrates: 75gProtein: 22gFat: 15gSaturated Fat: 7gCholesterol: 28mgSodium: 795mgPotassium: 832mgFiber: 12gSugar: 18gVitamin A: 2341IUVitamin C: 50mgCalcium: 296mgIron: 4mg
Keyword Asparagus, Bell Peppers, Chipotle, Pasta, Peas
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