If you have ever purchased a can of chipotles in adobo for a recipe only to use one or two peppers and leave the remainder sitting in the can in the back of your fridge indefinitely, you’re not alone- I’m right there with you. The smoked, dried jalapeño peppers pack such a flavorful punch that you’ll rarely ever need an entire can for one dish, so the rest sadly often goes to waste. But this conundrum is now solved with an ingenious product I recently discovered called Olo’s Chipotle Paste.
Vegan Linguine with Chipotle Pumpkin Cream Sauce
- 8 ounces dried linguine pasta
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 teaspoon-1 tablespoon canned chipotle in adobo chopped
- 3/4 cup pureed pumpkin
- 1 cup unsweetened almond milk
- 2 teaspoons agave syrup
- Salt to taste
- 1 cup steamed broccoli florets
- 2 tablespoons scallion chopped
- ¼ cup seasoned toasted breadcrumbs
- Bring a pot of salted water to a boil and add linguine. Cook until pasta is al dente, then drain and set aside.
- Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and chipotle and cook for 1-2 minutes.
- Add pumpkin puree and stir to combine. Gradually whisk in almond milk until well incorporated and bring to a simmer. Cook, stirring occasionally, until sauce is thickened, about 10 minutes. Remove from heat. Add agave and season with salt.
- In a large bowl toss pasta with sauce, add broccoli and top with scallion and breadcrumbs.