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Spicy Chipotle Chicken Pasta with soy curls, red pepper, onions, garlic, asparagus, and peas in a creamy parmesan sauce

Spicy Vegan Chipotle Chicken Pasta

Allison Mulcahy
Vegan Spicy Chipotle Chicken Pasta - inspired by The Cheesecake Factory - with asparagus, red peppers, and peas, all tossed in a dairy-free chipotle parmesan cream sauce. It’s the ultimate pasta dinner that’s loaded with veggies and packed with protein!
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Pasta, Plant-Based, Vegan
Servings 6 Servings
Calories 444 kcal

Ingredients
  

Pasta

  • 1 Pound Penne Pasta
  • 4 Ounces Soy Curls (Half a Bag) Or - 8 ounces vegan chicken
  • 2 tablespoon Olive Oil
  • 1 Red Pepper Diced
  • ½ White or Yellow Onion Diced
  • 2 tablespoon Lemon or Lime Juice
  • 1 Cup Frozen Peas
  • 8 Ounces Asparagus Chopped, about 2 cups

Chipotle Cream Sauce

  • 1 Cup Cashews
  • 1 ½ Cups Water
  • 4 Garlic Cloves
  • 1 tablespoon Vegan Chicken or Vegetable Bouillon Paste
  • 2 tablespoon Maple Syrup
  • 3 Chipotle Peppers in Adobo Sauce
  • ½ Cup Vegan Parmesan

Instructions
 

Chipotle Cream Sauce

  • Add all ingredients to a high-speed blender and blend until creamy (at least 1 minute). If not using a high-speed blender, soak cashews in hot water first to soften.

Pasta

  • Rehydrate your soy curls (skip if using vegan chicken). Cover them completely with hot water and let them sit for about 10 minutes. When they’re soft again, drain and press out as much water as possible. I like to spread them out on a large kitchen towel and then fold the bottom half up and over the soy curls. Press down on the towel repeatedly, releasing as much water as possible. 
  • Bring a large pot of water to a boil. Once boiling, add asparagus and cook for 2 minutes. Remove with a slotted spoon and rinse under cold water. Set aside. Add pasta to boiling water and cook according to the package. Drain and set aside. Reserve about a cup of the pasta water in case you'd like to add some to the sauce later.
  • In a large skillet, heat olive oil over medium-high heat. Add soy curls (or vegan chicken) and sauté for 4-5 minutes, or until slightly browned.
  • Add the onion and red pepper and cook for another 4-5 minutes, or until translucent. Add lemon or lime juice and toss to coat.
  • Add the pasta, asparagus, peas, and chipotle cream sauce to soy curls mixture (or vegan chicken) and stir to combine. If you'd like a thinner consistency, add a little reserved pasta water. Taste and salt and pepper, if necessary. Serve with tortilla strips and cilantro. Enjoy!

Nutrition

Calories: 444kcalCarbohydrates: 50gProtein: 18gFat: 20gSaturated Fat: 4gSodium: 368mgPotassium: 397mgFiber: 5gSugar: 10gVitamin A: 1467IUVitamin C: 40mgCalcium: 136mgIron: 4mg
Tried this recipe?Tag me @mnveghead