Skip to content

Creamy Basil Chipotle Penne

Add to Collection
Print Pin
No ratings yet

Creamy Basil Chipotle Penne

Course Dinner, Lunch, Main Course
Cuisine Italian
Keyword egg-free, no nuts, no shellfish, no tree nuts
Servings 2
Calories 1448kcal


  • 1 whole sliced red bell pepper
  • 1/2, sliced onion
  • 1 ½ cups chopped fresh basil
  • 1-2 tbsp or to taste, chipotle in adobo sauce
  • 1 tsp chicken bouillon
  • 1 tsp sugar
  • 1 tsp corn starch
  • ½ tsp or to taste, salt
  • ½ tsp garlic powder
  • 3 cups penne pasta
  • 4 tbsp milk powder
  • 2 tbsp olive oil



  • Slice one red bell pepper into strips.
  • Slice half an onion into strips.
  • Roughly chop 1 1/2 cups of fresh basil.
  • Blend/puree 12oz can of adobo in chipotle sauce (you’ll only need 1-2 Tbsp, so you can buy the smallest available size if you can find it).
  • Wipe a light coat of oil on a pan and put on medium heat.
  • Add bell pepper and onion, cook till lightly brown and caramelized.
  • Add 1 Tbsp chipotle sauce, chopped basil, chicken bouillon, garlic powder, and sugar.
  • Prepare cornstarch by adding 2-3 teaspoon of cold water. Do not add cornstarch directly to the pan without mixing with water first.
  • Add cornstarch mixture, stir, and cook until thick and no longer watery.
  • Taste, and add additional chipotle sauce or salt if necessary.
  • Stir, and remove from heat.
  • Separate into two portions and dehydrate at 125 degrees for 6-8 hours or until dry and leathery.
  • Cut dehydrated sauce into strips, store appropriately with milk powder and penna pasta.


  • Cook penne pasta.
  • Drain most of the water, retaining some in the pot.
  • Add chipotle sauce and milk powder.
  • Stir until sauce melts and becomes creamy and smooth.
  • Add optional olive oil and enjoy!


Calories: 1448kcal

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating