Craving something creamy, spicy, and dangerously delicious? 🍝 This “All the Rage” Chipotle Garlic Rigatoni is smoky, bold, and wildly addictive. Bonus: it’s vegan and comes together in minutes.
Ingredients
- 2 cups rigatoni pasta
- 1 can (400 ml) full-fat coconut milk
- 2 tbsp "All the Rage" Chipotle Garlic Seasoning – The Spice Age (adjust to taste or heat tolerance)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- Salt, to taste
- Juice of half a lime
Optional toppings: chopped cilantro, grated vegan cheese, chili flakes, diced fresh tomatoes, and crushed tortilla chips for crunch (trust us)
Preparation
Pasta
- Cook rigatoni according to package instructions. Drain and set aside.
Sauce
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant—like, “wow, what’s cooking?” fragrant.
- Pour in coconut milk and stir in the "All the Rage" Chipotle Garlic Seasoning – The Spice Age. Let simmer for 5–7 minutes, until thickened slightly.
- Add cooked rigatoni to the skillet and toss to coat. Add salt and lime juice to taste.
Garnish
- Serve in bowls and top with cilantro, cheese, chili flakes, crushed tortilla chips, and diced fresh tomatoes for a juicy, cooling bite.
