Spicy Miso Poblano Chipotle Pasta
Ingredients
- 16 oz pasta
- 3 tbsp vegan butter
- 8 cloves garlic
- 1 white onion chopped
- 2 tbsp tomato paste
- 4 tbsp chipotles in adobo minced
- 2 poblano peppers
- ⅓ cup soy milk
- 1 stalk cilantro chopped, reserve some for topping
- 2 tbsp miso paste white
- 1.5 cup pasta water, reserved
- ½ lemon juiced
- salt to taste
- black pepper to taste
Instructions
- Chop garlic and onion and set aside.
- Remove several chipotle peppers from the can, along with some of the sauce in the can (I used about 5 peppers, but you can use less to make it less spicy). Roughly chop the peppers and set aside.
- Rinse and chop two poblano peppers in half, removing the seeds. Add the poblano pepper and all of your pasta of choice to a pot with salted water.
- Bring the pot to a boil, cooking the pasta per package instructions. Remove the poblano pepper after 4 minutes of boiling, and set it aside. When straining the pasta, reserve 1.5 cups of the pasta water before draining the rest.
- Melt butter in a saucepan, then add the garlic and onion. Cook for 2-3 minutes over medium heat.
- Add tomato paste and chopped chipotle pepper. Cook for ~5 minutes, constantly stirring.
- Add the 1.5 cups of pasta water. Add miso and cilantro. Whisk to combine. Allow ~7 minutes for the sauce to thicken over medium heat, occasionally stirring. Add salt and pepper.
- Meanwhile, blend the soy milk and the poblano pepper. Add the milk and pepper mixture to the pasta sauce.
- Combine sauce and pasta. Top with lemon juice and cilantro. Serve and enjoy!
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