1smallyellow pepperchopped, around 1/3 cup chopped pepper
1smallred pepperchopped, around 1/3 cup chopped pepper
4ozwhite mushroomssliced, around 8 mushrooms
2.5tablespoonsadobo saucefrom can of chipotle peppers in adobo sauce (use the sauce only), adjust to taste- add less if you don't like spicy food
3/4-1teaspoonsaltadjust to taste
1/2cup + 2 tablespoonsheavy creamor add more to taste
1tablespoon +1-2 teaspoonlemon juice
3ozasparagustrimmed, thin asparagus preferred
Press the saute button on the Instant Pot. Once the pot displays hot, add the olive oil and then add the chopped onion, garlic and peppers (both red and yellow).Saute for 2 to 3 minutes until the onions and pepper soften.
Add in the mushrooms and frozen green peas. Stir.
Then add the adobo sauce (from the can of chipotle peppers in adobo sauce, you just add the sauce from it, not the peppers). Stir to combine.
Then add the water, penne pasta, salt and pepper. Press the pasta lightly with a spatula so that it's slightly under water.
Close the pot with the lid. Press the manual or pressure cook button and cook for 5 minutes on high pressure with the pressure valve in the sealing position. Quick release the pressure.
Open the pot and press the saute button. Add in the heavy cream. You can add extra 2 tablespoons of cream here if you like it more saucy or creamier.
Also add the lemon juice and honey and mix.
Add the asparagus and cover the pot with a glass lid. Let the pasta simmer for 3 minutes on saute.
Garnish with cilantro and serve the spicy vegetarian chipotle pasta warm.You may grate some parmesan cheese on top before serving!
Boil pasta according to instructions on the package and set aside. Reserve the water that was used for boiling the pasta.
Heat olive oil in a pan on medium heat. Once the oil is hot, add the onion, garlic and peppers and saute for 2 to 3 minutes until soften. Add in the mushrooms, peas and asparagus and stir. Add little water, around 1/4 cup (you can use the same water that was used for boiling the pasta), cover pan with a lid and let the veggies cook for 3 to 4 minutes.
Once veggies are done, add the adobo sauce, cream, lemon juice, honey, salt and pepper. Mix everything. Stir in the boiled pasta and mix. If the sauce looks too thick, add some more of the reserved pasta water. Taste test and adjust seasonings to taste. Garnish with cilantro and serve.
I have used 1/2 cup +2 tablespoons cream here. You can add an extra 2 tablespoons if you want the pasta to be more saucy.
I prefer the smokiness that comes from the adobo sauce so I have used 2.5 tablespoons of it here. You can add less if you don't like that flavor. Or add more if you want it more spicy.
To make this vegan, add coconut milk in place of heavy cream.
I didn't have parmesan cheese at home the day I made this, but if you have it, grate some fresh parmesan on top before serving.
The pasta sauce might look like a lot once the pasta is pressure cooked but it all dries up as the pasta cools down.
To make it spicier, you may add a chopped jalapeño along with the onion and garlic.