Pasta With Chipotle Cashew Cream

Recipe by
Total Time:
40 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Course: Main Recipe
Technique: Saute Recipe
Difficulty: Medium

This finger-licking vegetarian pasta involves some healthy ingredients. It is quite different from the usual varieties of pasta.

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 1.5 cups - cashews
  • 1 - chipotle chilli
  • 1 tbsp - adobo sauce
  • 16-ounce box - any pasta
  • 1 - red onion (thinly sliced)
  • 3 - medium tomatoes (sliced)
  • 1 8-oz pack - button mushrooms (halved or quartered)
  • 2-3 cloves - garlic (minced)
  • 2 tbsp - olive oil
  • 1/4 cup - finely chopped parsley

How to Make Pasta With Chipotle Cashew Cream

  • Soak the cashews overnight or for at least 8 hours. Drain the cashews and grind them up into a smooth paste with chipotle chilli, adobo sauce and water. Set aside.
  • Cook the pasta al-dente according to package directions.
  • Heat olive oil in a pan and add onions. Sprinkle some salt and saute them for a few minutes until they are soft and translucent but not brown.
  • Add garlic, stir, and then add tomatoes and mushrooms. Cook until the tomatoes are soft.
  • Add cashew cream, mix together, and immediately add the pasta.
  • Stir well to coat the pasta with the sauce. Add pasta cooking water if too dry.
  • Add salt to taste. Mix in the parsley.
  • Recipe courtesy: Holy Cow Vegan