Recipe prepared by Elizabeth Gary, vegan chef and culinary writer for Jensen’s Foods, Southern California grocery store chain

San Diego meets San Antonio for this heart-healthy southwestern dish loaded with flavor.  Pair dish with recipe Pecan “New White Meat” Nuggets.

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Creamy Chipotle Pecan Pasta with Pecan "New White Meat" Nuggets
Ingredients
Sauce:
  • ¾ cups pecans, lightly toasted 
  • 4-6 sundried tomatoes
  • 2 chipotles en adobo plus one tablespoon sauce
  • 2 green onions, stem ends removed
  • 3-4 cloves, garlic
  • ¼ cup nutritional yeast
  • 1 cup pecan cream* 
  • Juice of one lime
  • Freshly ground salt and pepper to taste
Pasta and Veggies:
  • 16 ounce package of fettuccine or flat noodles
  • 1 red bell pepper, cut into strips 
  • 1 yellow bell pepper, cut into strips4 teaspoons ground cinnamon
  • 1 medium yellow onion, finely sliced
  • 1-2 whole jalapenos, seeded and ribbed, cut into strips
  • 2 tablespoons pecal oil
Fiery Pecan Parmesan Cheese:
  • ½ cup lightly toasted pecan pieces
  • ½ cup nutritional yeast
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoons red chili pepper flakes
  • ½ teaspoom dried parsley or Mexican oregano
  • Pinch of salt
  • 3-4 tablespoons milk or pecan milk
Pecan Cream:
  • 1 cup lightly toasted pecans
  • 2½ cup water
Accompaniments:
  • Pecan Crusted "New White Meat" Nuggets
  • Green onions, sliced
  • Cilantro, chopped
  • Avocado slices
  • Lime Wedges
Instructions
  1. *To make Pecan Cream blend 1 cup lightly toasted pecans with 2½ cups water until smooth.
  2. Bring a large pot of water to a boil and cook pasta according to package instructions.
  3. In a blender combine all ingredients for the sauce.  Blend on high until smooth then transfer to a small saucepan to keep warm until serving.
  4. Use a clean blender to combine all ingredients for pecan parmesan.  Pulse to blend.  Texture should be slightly course.  Transfer to serving bowl.
  5. Heat a large frying pan to medium high.  Add the pecan oil and purple onions.  Saute 2-3 minutes stirring occasionally. 
  6. Add the bell peppers and continue stirring and sautéing for 3-4 minutes or until the onions begin to caramelize and the bell peppers have slightly softened.
  7. Once the pasta is done, drain and return to the warm pot.  Stir in the sauce and sauteed vegetables, toss lightly to combine. 
  8. Plate servings with a portion of desired accompaniments.