Elote (Street Corn) Protein Pasta
A hearty mix of veggies and chickpea pasta with a spicy and tangy sauce
Prep
00:15
Cook
00:30
Total
00:45
Yield
4 servings
Ingredients
- Vegetables
- 6 oz sweet corn, fresh or frozen
- 1 - 2 green chiles like poblano, diced into roughly corn-kernel pieces
- 1 yellow onion, diced into roughly corn-kernel pieces
- 1 tsp kosher salt
- 1 tsp chili powder
- 1 tsp sweet paprika
- 2 Tbsp neutral oil
- Sauce
- 1/2 c mayonnaise
- 1/2 c greek yogurt
- juice of 1 lime
- 2 - 3 chipotles in adobo, chopped finely (if you want less spicy, use 3/4 c red enchilada sauce)
- Pasta
- 8 oz short-shaped chickpea pasta (like shells or farfalle, you can use regular pasta if you prefer)
- Garnishes (all optional but recommended)
- 1 cup chopped cilantro
- 1 cup crumbled feta cheese
- 1/2 cup grated parmesan cheese
- Prep:
- 00:15
- Cook:
- 00:30
- Total:
- 00:45
- Yield:
- 4 servings
Instructions
-
Cook the Vegetables
-
1Preheat your oven to 375F Convection/400F Conventional, or use an air fryer
-
2Mix all of the vegetables, spices, and oil in the Vegetables section and place on a tray or in an air fryer basket.
-
3Bake / air fry for 25 minutes, stirring halfway through, till the vegetables are browned
-
Make the Sauce
-
4Mix all of the sauce ingredients in a bowl. Adjust seasoning to your taste
-
Cook the Pasta
-
5Cook the pasta according to the package instructions 🤷‍♂️ Drain and rinse BRIEFLY with hot water
-
Finish the Dish
-
6Mix everything (sauce, vegetables, pasta, and chosen garnishes) in a large bowl till well-combined, then serve
- Category
- Entree/Main
- Cuisine
- American
Dietary Information
Vegetarian diet
Gluten free diet
Recipe Attribution
Licensed under
Creative Commons Attribution-NonCommercial-ShareAlike 4.0
Printed from recipe.exchange
https://recipe.exchange/recipes/01JGYCYFBY74YKDCCHXEK531W3
Printed on January 14, 2025