Creamy Chipotle Pasta | Barefeet in the Kitchen

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Mildly spicy angel hair pasta tossed with vegetables in a very light cream sauce creates this Creamy Chipotle Pasta. This recipe makes my tastebuds so very happy.

For a girl that doesn’t often crave pasta, I’ve been on a roll with it lately. Between this dish and the Creamy Stovetop Mac and Cheese, I have been eating a whole lot of pasta lately and loving every bite.

Angel Hair Pasta in a light chipotle cream sauce

My children gave this pasta two thumbs up the second time I made it – after solidly vetoing it with kale added to the mix. That said, I really liked it with kale and with spinach both.

It totally worked in my favor that they weren’t the biggest fans, because it meant that I was able to keep the leftovers for myself!

Chipotle Pasta

From the unexpected heat of the chipotle pepper to the heartiness of the vegetables, this is a great dish for lunch or dinner.

This recipe is similar to this Creamy Pasta with Vegetables in that the vegetables can be swapped out for your favorites without affecting the results much. (And if you aren’t a fan of even slightly spicy heat, that’s a terrific lightly cream pasta to try too.)

Sauteed vegetables for creamy pasta

My whole family loves bell peppers, mushrooms, and onions, so those three vegetables tend to be the trifecta of happy vegetable eating for my guys.

I use whichever peppers are on hand and if I have kale or spinach in the house, I typically toss it in too. If you prefer broccoli to peppers or just plain hate mushrooms, switch things out for your tastes.

Swap in or out your favorite vegetables to guarantee that this will be a recipe your family will love too.

And for a heartier meal for the meat lovers, this is awesome with a pound of sausage or grilled chicken added to the pasta.

Creamy Chipotle Pasta with Vegetables

Creamy Chipotle Pasta Recipe

  1. Place a pot of water on the stove and bring it to a boil. Add about a tablespoon of salt to the water and then cook the pasta until it is tender. Scoop out a bit of the cooking water and set it aside prior to draining the pasta.
  2. While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the onions and saute for about 4-5 minutes, until they are lightly browned. Add the garlic and saute until fragrant, about 30 seconds.
  3. Add the bell peppers and mushrooms and stir to combine. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon of pepper. Saute for 2-3 minutes until they are hot and slightly tender, but still a bit crisp.
  4. While the vegetables are finishing, whisk together the cream, the chipotle pepper, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the oregano. Add the cream mixture to the hot skillet and stir to coat the vegetables.
  5. Let it cook for about a minute and then add the pasta to the skillet with all of the vegetables. Toss to combine and then continue tossing and stirring the skillet while allowing the sauce to finish thickening for about a minute until it is coating the pasta and vegetables.
  6. Add a splash or two of the pasta water to the skillet, if the pasta seems dry. (If you forgot to reserve the pasta water, use a splash of cream.) Serve immediately.
Creamy Pasta with Vegetables in a light chipotle sauce

Do you love chipotle peppers as much as we do? You’ll want to try this Chipotle Chicken Marinade and this Honey Chipotle Meatloaf too!

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Servings: 4 servings

  • Place a pot of water on the stove and bring it to a boil. Add about a tablespoon of salt to the water and then cook the pasta until it is tender. Scoop out a bit of the cooking water and set it aside prior to draining the pasta.

  • While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the onions and saute for about 4-5 minutes, until they are lightly browned. Add the garlic and saute until fragrant, about 30 seconds.

  • Add the bell peppers and mushrooms and stir to combine. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon of pepper. Saute for 2-3 minutes until they are hot and slightly tender, but still a bit crisp.

  • While the vegetables are finishing, whisk together the cream, the chipotle pepper, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the oregano. Add the cream mixture to the hot skillet and stir to coat the vegetables.

  • Let it cook for about a minute and then add the pasta to the skillet with all of the vegetables. Toss to combine and then continue tossing and stirring the skillet while allowing the sauce to finish thickening for about a minute until it is coating the pasta and vegetables.

  • Add a splash or two of the pasta water to the skillet, if the pasta seems dry. (If you forgot to reserve the pasta water, use a splash of cream.) Serve immediately. Enjoy!

Calories: 282kcal · Carbohydrates: 45g · Protein: 8g · Fat: 7g · Saturated Fat: 4g · Cholesterol: 20mg · Sodium: 592mg · Potassium: 200mg · Fiber: 3g · Sugar: 3g · Vitamin A: 1150IU · Vitamin C: 38mg · Calcium: 26mg · Iron: 1mg

{originally published 5/8/13 – recipe notes and photos updated 1/25/21}

Creamy Chipotle Pasta with vegetables



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