Creamy Chipotle Spaghetti

This is some of the best spicy spaghetti that I have had in a long time. Not only does it pack the heat, but it is full of all kinds of flavor. This is something my whole family enjoyed. This recipe is also kid approved. My kids came back for seconds. Kid tip: serve with a side of sour cream so they can mix it in to cool the spiciness down. This dish was super creamy and easy to make. I hope you enjoy it as much as we did.

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Prep Time 30

Total Time 30

Servings: 4 people

Course: Main Dish

Cuisine: Italian, Vegan

Ingredients Method Notes

Ingredients

1 cup Almonds, raw Blanched (60 seconds in boiling water, rinsed in cold water)
1/2 cup Flax milk Any unsweetened non-dairy will work.
1 1/2 cups water
1 cup Tomatoes, fire roasted, canned I used Whole Foods brand 365, organic
1/2 tsp Black pepper, freshly ground
1 tsp pink hymalayan salt Adjust to your liking.
2 Tbs Lemon Juice
1 pkg Spaghetti We used gluten free quinoa spaghetti by Andean
2 Tbs Cilantro, chopped
1 Tbs coconut oil, refined I use organic refined so there is no coconut taste.
2 Chipotle peppers in Adobo Sauce, canned I used 2 peppers from the can.

Method

Blanch almonds. Place blanched almonds, milk, chipotle peppers, roasted tomatoes, lemon juice, salt, pepper, and coconut oil into a high processing blender. Process for 2-3 minutes or until smooth.
Boil spaghetti in a medium to large sauce pan, according to directions on package. Drain and return pasta to pan.
Pour the chipotle sauce over the spaghetti and mix well. Add in cilantro.
Dish onto plate with additional sides of choice.

Notes

For those that don't like it so spicy, reduce the chipotle pepper to 1 and serve with a side of vegan sour cream or unsweetened plain vegan yogurt.

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