Whole Wheat Chipotle Pasta

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Whole Wheat Chipotle Pasta

Whole Wheat Chipotle Pasta


8 ounce whole-wheat pasta

1 cup corn

1 15-ounce can black beans, drained and rinsed

1 tomato, diced

1 avocado, diced

cilantro (optional)


¼ – ½ cup salsa

¼ – ½ teaspoon chipotle powder

1 cup nondairy milk

1/3 cup nutritional yeast

2 tablespoons white wholewheat flour

1 tablespoon yellow miso

1 teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon ground cumin

¼ cup tomato sauce

2 tablespoons minced green chilies (canned)

1 teaspoon lime juice


Cook pasta according to package instructions, adding the corn and beans in the last minute or so to warm them up, then drain.

Meanwhile, whisk all sauce ingredients together (except lime juice), starting with ¼ cup salsa and ¼ teaspoon chipotle powder and bring to a boil, stirring constantly.

Once boiling, reduce heat to low and continue to cook until the sauce has thickened. Taste, adding more salsa or chipotle as desired, keeping in mind that a little goes a long way. You can also add cayenne to taste for an even hotter sauce.

Turn off heat and stir in lime juice, plus salt to taste if desired. Pour over pasta/corn/ bean mixture, and stir to coat. Stir in tomatoes, plus avocado and cilantro if using.


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