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Vegan Jalapeño Popper Pasta

This Vegan Jalapeño Popper Pasta is so creamy, decadent, and delicious! You can make the whole thing in the Instant Pot or on the stovetop. This dish is the perfect party meal, done in 30 minutes!
5 from 2 votes
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Course: Appetizer, Main Course, Side Dish
Cuisine: American, Vegan
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 People
Calories: 394kcal
Author: Emily

Equipment

  • Instant Pot/Pressure Cooker or Pot
  • Pan (if not using Instant Pot)
  • Knife
  • Cutting Board
  • Wooden Spoon or Rubber Spatula

Ingredients

  • 1-2 Jalapeños de-seeded and stem removed
  • ½ cup Vegan cheddar shreds
  • 8 ounces Vegan cream cheese
  • ½ cup Panko breadcrumbs unseasoned
  • 16 ounces Pasta
  • 4 cups Water or broth
  • ½ cup Non-dairy milk
  • 1 teaspoon Garlic powder
  • 1 tsp Salt plus more to taste

Instructions

Instant Pot Instructions

  • Remove the stem and seeds from 1-2 jalapeños and finely dice the outer parts. 
  • Turn the Instant Pot on to the 'sauté' function. 
  • Spray the bottom lightly with cooking oil. 
  • Add ½ cup unseasoned panko breadcrumbs and stir them continuously until toasted and lightly brown. Remove from pot. 
  • Add a bit more oil to the pot and then sauté the diced jalapeños until they're soft, about 2-3 minutes. 
  • Remove all or most of the jalapeños from the instant pot (leaving some in is fine).
  • Add 16 ounces of pasta to the Instant Pot along with 4 cups of water or broth. Pat the noodles down to be an even layer, but do not stir the noodles. 
  • Close the Instant Pot lid and set the valve to sealing. 
  • Pressure cook on HIGH for 4 minutes. 
  • When the 4 minutes are up, press 'cancel' and then perform a natural release (meaning don't do anything to the steam valve) for 5 minutes. After the 5 minutes, manually release the remaining steam until the floating pin drops. 
  • (If starch or food starts to spray out of the valve, release the steam in 3 second bursts until it is all released and the floating pin drops). 
  • Stir the cooked pasta. 
  • Add back in the cooked jalapeños and the vegan cream cheese. Stir to combine. 
  • Once combined, stir in vegan cheddar shreds and non-dairy milk and stir to combine until melted. 
  • Season with garlic powder and salt. 
  • Serve warm on a plate and garnish with chives, toasted breadcrumbs, and more jalapeño.

Stovetop Instructions

  • Remove the stem and seeds from 1-2 jalapeños and finely dice the outer parts. 
  • Bring a large pot of water to a boil. 
  • In a non-stick pan, add a small amount of cooking oil. Add ½ cup unseasoned panko breadcrumbs and stir them continuously until toasted and lightly brown. Remove from pan.
  • Add a bit more oil to the pan and then sauté the diced jalapeños until they're soft, about 2-3 minutes. Remove from pan. 
  • Once the water is boiling, add salt and cook pasta according to box instructions. 
  • Add the drained pasta back to the large pot, turning the temperature to low-medium heat. 
  • Add the cooked jalapeños and the vegan cream cheese and stir until well combined. 
  • Once combined, stir in vegan cheddar shreds and non-dairy milk and stir to combine until melted.
  • Season with garlic powder and salt.
  • Serve warm on a plate and garnish with chives, toasted breadcrumbs, and more jalapeño.

Notes

Recipe copyright Legally Healthy Blonde. For educational or personal use only.
    • If you love spicy food, use more jalapeños and cook them less when sautéing them. You can even include a few seeds if you like. If you hate spicy food, one jalapeño without seeds and cooked should impart almost zero spice, but still have flavor.
    • Instead of vegan cream cheese, you can always use unsweetened coconut cream (not cream of coconut) in an equal amount!
    • Any pasta shape with work here, but I think a short and twisty pasta is the best. Feel free to use long pasta, elbow noodles, or whatever you have on hand!
    • Nutrition Information is for 1 serving, which is ⅙th of this recipe. 
      • Calories: 394 cal
      • Total Fat: 11.3 grams
      • Total Carb: 64.3 grams
      • Protein: 10.5 grams

    Nutrition

    Calories: 394kcal
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