Creamy Chipotle Pasta

Bring large pot of salted water to a boil. Add pasta, stir, and cook until al dente, 9 to 11 minutes. Reserve ¼ cup pasta water, drain pasta, and set aside. Reserve pot for step 3. (4-servings: reserve ½ cup pasta water)

Meanwhile, heat 2 tbsp olive oil in large nonstick skillet over medium heat. Add mushrooms, cover, and cook until wilted, 2 to 3 minutes. Uncover and cook until mushrooms appear dry, 3 to 4 minutes. Stir in just half the garlic and continue to cook until mushrooms are deeply browned and fragrant, 4 to 5 minutes. Season to taste with salt and pepper and set aside. (4-servings: use ¼ cup olive oil)

Heat 1 tbsp olive oil in reserved pot over medium heat. Add onion, chili powder, and remaining garlic and cook until softened, 2 to 3 minutes. Add green beans and 2 tbsp water, cover, and cook until tender, 4 to 5 minutes. Reduce heat to low. Add pasta water, coconut milk, tomatoes, just 1 tbsp chipotle pepper with reserved adobo, and a pinch of black pepper and cook until thickened, 5 to 7 minutes. Add cooked pasta and stir to coat. (4-servings: use 2 tbsp olive oil, 2 tbsp chipotle pepper) (TIP: Add more chipotle pepper if you prefer more spice.)

Divide creamy chipotle pasta between serving bowls. Top with garlicky mushrooms and sprinkle with parmesan. Enjoy!