recipe exchange

Elote (Street Corn) Protein Pasta

@jaygles.bsky.social

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

Instructions

  1. Cook the Vegetables

  2. 1
    Preheat your oven to 375F Convection/400F Conventional, or use an air fryer
  3. 2
    Mix all of the vegetables, spices, and oil in the Vegetables section and place on a tray or in an air fryer basket.
  4. 3
    Bake / air fry for 25 minutes, stirring halfway through, till the vegetables are browned

  5. Make the Sauce

  6. 4
    Mix all of the sauce ingredients in a bowl. Adjust seasoning to your taste

  7. Cook the Pasta

  8. 5
    Cook the pasta according to the package instructions 🤷‍♂️ Drain and rinse BRIEFLY with hot water

  9. Finish the Dish

  10. 6
    Mix 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