Brown Rice Pasta with Chipotle Almond Cream Sauce and Sautéed Veggies

In many households, Spring = busy nights full of sports and after school activities. It’s easy to forget to plan ahead for meals and get home with little time to prepare something healthy. This Brown Rice Pasta with Chipotle Almond Cream Sauce and Sautéed Veggies is a perfect meal to make on one of those nights. While it’s best to soak the cashews for the sauce ahead of time, it’s not essential. And, if you don’t have one of the ingredients (even the chipotle peppers for the sauce!), you can easily swap in something you do have.

I call for brown rice spaghetti in the recipe but pretty much any pasta shape or variety will work. If you follow a gluten-free diet, the good news is that there are tons of gluten-free options and veggie based “pastas” like zucchini or sweet potato will work too.

The Chipotle Almond Cream Sauce uses a chipotle pepper from a can of chipotle peppers in adobo sauce. If you’ve never used these before, prepare yourself for heat! The adobo sauce is a little less spicy than the peppers themselves so if you want to err on the less spicy side, try using the adobo sauce instead of the actual peppers or carefully squeeze out the seeds and use just half of the pepper to start. You can always add additional pepper to the sauce or to top the pasta if desired.

Nutritional yeast adds a little cheesiness and nutritional boost to the sauce as well as an optional garnish for the dish. Fortified “nooch”, as it’s referred to by many vegans, boasts quite a nutritional profile and is high in fiber, thiamine, riboflavin, niacin, vitamin B6, B12, folic acid and more. It’s a great savory addition to all kinds of dishes.

Brown Rice Pasta with Chipotle Almond Cream Sauce and Sautéed Veggies (vegan, gluten and soy-free, oil-free)
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

This simple but filling pasta dish gets its flavor and a nice creamy texture from our a little spicy and a little smoky Chipotle Almond Cream Sauce. Pan roasted veggies add depth, texture, and of course lots of nutrients. It's a great dish to prepare on a busy weeknight and makes for yummy leftovers! 

Course: Dinner, Lunch, Main Course, Sauce
Cuisine: American, Mexican
Servings: 4 servings
Author: admin
  • 1 recipe Chipotle Almond Cream Sauce
  • 1 8-16oz. pkg. brown rice spaghetti or another pasta variety of choice (see note)
  • 1 cup bell peppers (red, orange, or yellow), diced
  • 1 cup onion (red, white, or yellow), diced
  • 1 8oz. pkg mushrooms, chopped or sliced
  • 3 cloves fresh garlic, minced
  • 1-2 cups fresh greens (such as spinach, kale, or collards), chopped
  • 1/2 14.5oz. can fire roasted tomatoes
  • Sea salt and ground black pepper, to taste
  • fresh cilantro, chopped (optional)
  • nutritional yeast flakes (optional)
  • Additional raw or cooked veggies (optional, see note)
  1. Prepare Chipotle Almond Cream Sauce and set aside.

  2. Prepare pasta according to package instructions and set aside.

  3. While pasta is cooking, skillet roast peppers and onions: add the diced peppers and onions to a dry nonstick skillet over medium-high heat, and do not stir! Wait for 3 minutes or so before stirring to allow the peppers and onions to get a brown roasted look. Stir and then let the veggies "roast" for another few minutes. Remove peppers and onions from pan and set aside.

  4. To the same skillet over medium to medium-high heat, add chopped / sliced mushrooms (no liquid added) and do not stir. Wait for a few minutes to allow the mushrooms to release their liquid.

  5. Add minced garlic to the pan with the mushrooms and sauté for an additional minute or so.

  6. Add chopped greens, if using, and stir until wilted.

  7. Add prepared Chipotle Almond Cream Sauce, sautéed peppers and onions, and tomatoes to the pan with the mushrooms and stir to combine. Cook over low until heated through.

  8. Stir cooked pasta into the pan with the sauce/veggie mixture. If the pan is too small, dump everything into a large bowl and stir to combine. You can always reheat as needed.

  9. Season with salt and pepper to taste and garnish with fresh chopped cilantro and nutritional yeast as desired.

Recipe Notes
  • The Chipotle Almond Cream Sauce can be made in advance if desired. It'll last in the fridge for 5-7 days. 
  • If using spaghetti, I recommend breaking the noodles in half so it's easier to stir in the end. There are so many noodle varieties available these days - bean based, rice noodles, quinoa noodles, whole-wheat noodles. Even sweet potato or zucchini noodles would work great in this dish! 
  • If you like things really saucy, start with 8oz. pasta and add more if desired. If you cook more than 8oz. and don't need it all, you can store the leftover cooked pasta in the fridge or freezer for another use. 
  • Alternatively, use rice or another grain of choice in place of the pasta. 
  • If the veggies start to burn, add a little water, veggie broth, or tiny bit of coconut oil to keep it from sticking more. 
  • Add additional chopped raw or cooked veggies as desired. Our kids love broccoli so I often add steamed or roasted broccoli to the top of dishes like this. 

Try out this yummy dish tonight and let us know how you like it in the comments section below!