When it comes to bold, flavorful weeknight meals, this Creamy Habanero Pasta & Mango Slaw hits every note. Using AOOC Handcrafted Chipotle Angel Hair, this recipe brings smoky, spicy, and creamy textures together in one vibrant dish.
To start, the fresh chipotle angel hair is toasted to enhance its nutty, smoky flavor. While it’s in the oven, you can whip up the mango-lime slaw — a bright mix of shredded vegetables, sweet mango, and a touch of AOOC Mango Balsamic. The slaw is crunchy, tangy, and perfectly balances the spicy pasta.
The real magic is the creamy cashew-habanero sauce. AOOC Habanero Olive Oil adds deep, rich heat while blended cashews create a silky, luxurious texture. Toss it with the hot, toasted angel hair and you’ve got a dish that’s both indulgent and quick — ready in just 30 minutes.
Perfect for a summer dinner, a weeknight treat, or even to impress friends, this pasta is bright, bold, and utterly satisfying. Make it ahead if you like, as the slaw flavors deepen over a few hours. Don’t forget a drizzle of extra AOOC Mango Balsamic or AOOC Habanero Olive Oil at the end for a flavor boost.
This recipe proves that quick meals don’t have to be boring — with fresh ingredients, handcrafted pasta, and the right oils, you can turn a 30-minute dinner into a gourmet experience.
Creamy Habanero Pasta & Mango Slaw with AOOC Handcrafted Chipotle Angel Hair
This vibrant bowl is the ultimate mix of spicy, sweet, creamy, and crunchy. AOOC Handcrafted Chipotle Angel Hair is toasted to bring out its smoky flavor, then tossed in a silky cashew-habanero sauce made with AOOC Habanero Olive Oil, and topped with a refreshing mango-lime slaw kissed with AOOC Mango Balsamic. Bright, bold, and ready in just 30 minutes — perfect for a weeknight dinner with flair!
Ingredients
Pasta & Sauce
- 12 oz AOOC Handcrafted Chipotle Angel Hair
- 1 shallot, diced
- ½ red bell pepper, diced
- 4 garlic cloves, minced
- 1 habanero pepper, seeds & ribs removed, minced
- 1 cup water
- ½ cup raw cashews
- 1 tbsp fresh lime juice
- 1 tsp salt
- 2–3 tbsp AOOC Habanero Olive Oil
- 1–2 tsp Basiks Taco Seasoning Blend (to taste)
Mango-Lime Slaw
- 1 ripe mango, peeled & sliced into thin strips
- 9 oz shredded slaw mix
- ¼ cup fresh cilantro, minced
- 2 tbsp fresh lime juice
- 2 tbsp fresh orange juice
- 2 tbsp AOOC Mango Balsamic
- ¼ tsp cumin seeds
- Black pepper, to taste
- ½ tsp salt
- Remaining ½ red bell pepper, diced
Instructions
- Toast the Chipotle Angel Hair
Preheat oven to 350°F. Break the angel hair into smaller pieces (about fifths) and spread across two baking sheets. Bake 7–12 minutes, stirring halfway, until fragrant and lightly toasted. Fresh pasta toasts quickly, so watch carefully. - Make the Mango-Lime Slaw
In a large bowl, combine mango, slaw mix, cilantro, lime juice, orange juice, AOOC Mango Balsamic, cumin seeds, black pepper, salt, and diced bell pepper. Toss well and let marinate while preparing the sauce. - Make the Creamy Habanero Cashew Sauce
Heat 2 tbsp AOOC Habanero Olive Oil in a skillet over medium heat. Sauté shallots and diced red bell pepper 3–5 minutes until softened. Add garlic and habanero; cook 30 seconds until fragrant.
Add 1 cup water and sprinkle in Basiks Taco Seasoning Blend. Simmer 15 minutes, covered.
Transfer to a high-speed blender with cashews, lime juice, and salt. Blend until smooth and creamy. Add water if needed to thin. - Cook the Toasted Pasta
Bring a large pot of salted water to a boil. Cook the toasted angel hair until al dente. Drain and immediately toss with warm cashew-habanero sauce. Add extra AOOC Habanero Olive Oil for heat or richness. - Serve
Plate the creamy pasta and top generously with mango-lime slaw. Garnish with extra cilantro or lime wedges.
Notes
Tips:
– Slaw flavors deepen if made a few hours ahead.
– For extra heat, drizzle more AOOC Habanero Olive Oil before serving.
– A touch of AOOC Mango Balsamic on top adds a sweet contrast.
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