(Vegan) Creamy Chipotle Spaghetti

(Vegan) Creamy Chipotle Spaghetti

Barely adapted from Dorastable

Ingredients

Serves 5

½ cup whole almonds

¼ cup unsweetened almond milk

Half chipotle pepper in adobo sauce (I used La Costena)

1 garlic clove, peeled

½ cup water

½ up diced tomatoes (I used Muir Glen)

1 tablespoon lemon juice

½ teaspoon salt

Ground black pepper to taste

1lb / 453 gr spaghetti or zoodles (I used Garofalo gluten-free spaghetti)

Directions

Bring a large pot of salted water to a boil and cook spaghetti al dente according to package directions.

In the meantime place almonds, almond milk, chipotle pepper, garlic, water, tomatoes, lemon juice, salt, and black pepper in high-powered blender (or food processor) and pulse until smooth and creamy.*

If the sauce is too dense, thin it by adding more water, one tablespoon at a time.

Transfer sauce to a large skillet (or sauté pan) and heat over low heat.

Drain the spaghetti and transfer to the pan. Stir well, until the spaghetti is evenly coated with the sauce.

Sprinkle with fresh chopped parsley (or cilantro) and serve immediately.

*If you don’t own a high powered blender, the sauce may be slightly grainy. To get a creamier sauce, soak the almonds overnight.