Vegan Creamy Chipotle Pasta

• servings: 2 servings
• active time: 10 minutes
• total time: 23 minutes

Ingredients

1/2 cup Almonds, (whole, raw)

1/4 cup Almond milk, (unsweetened (or vegetable oil)

1 Chipotle pepper in Adobo, (only one of the peppers in the can)

1 clove Garlic

3/4 cup Water

1/2 cup Tomato, (fire roasted, canned)

1 tbsp. Lemon juice, (fresh)

1/2 lb. Spaghetti, (whole wheat)

1 tbsp. Cilantro (chopped)

Directions

Place the almonds, almond milk, water, chipotle, garlic clove, roasted tomato, and lemon juice in a blender and process until smooth. Season with salt and pepper.

Boil pasta according to the instructions on the box. Drain and place in a large bowl.

Pour chipotle sauce over pasta and mix well.

Serve with chopped cilantro on top.

Nutrition

• Calories: 537 kcal
• Total Fat: 19 g
• Saturated Fat: 1 g
• Sodium: 202 mg
• Total Carbohydrate: 100 g
• Dietary Fiber: 6 g
• Total Sugars: 5 g
• Protein: 25 g