Creamy Corn Pasta with Tofu Chorizo
Corn season is FINALLY here, and what better way to celebrate the best time of the year than with a creamy, dairy-free pasta?
This pasta recipe is SO GOOD, thanks to the tofu chorizo topping that’s added to the pasta as a finishing touch.
It adds a little protein to the dish, as well as texture and so much flavors inspired by Mexican chorizo! You absolutely must try this recipe!
- Servings: 4
- Preparation time: 20 minutes
- Cooking time: 20 minutes
Ingredients
Tofu Chorizo
- 3 tablespoons (45 ml) olive oil
- 1 454 g block firm tofu, well drained
- 2 teaspoon (10 ml) chili powder
- 1 teaspoon (5 ml) smoked paprika
- 1 teaspoon (5 ml) paprika
- 1/2 teaspoon (2.5 ml) dried oregano
- 1 pinch cinnamon
- 3/4 teaspoon (3.75 ml) salt
- 2 tablespoons (30 ml) tomato paste
Vegan Creamy Pasta
- 2 tablespoons (30 ml) olive oil
- 1 small white onion, finely chopped
- 3 garlic cloves, chopped
- 4 corn kernels
- 1/2 teaspoon (2.5 ml) hot pepper flakes
- 1 tin 250 ml vegetable cream
- 1/2 cup (125 ml) vegetable stock
- 3/4 teaspoon (3.75 ml) salt
- Pepper, to taste
- 400 g short pasta of your choice
- 1/3 cup (80 ml) cooking water
- 1 1/2 cups (45 g) basil
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Preparation
Tofu Chorizo
- In a large non-stick frying pan, heat the oil over medium-high heat and crumble the tofu into small pieces using your hands.
Add the rest of the ingredients except the tomato paste and cook for 4 minutes, stirring a few times. - Add the tomato paste and stir well. Continue cooking for 2 minutes.
Transfer the tofu chorizo to a plate.
Vegan Creamy Pasta
- In the same non-stick skillet, heat oil over medium-high heat and cook onion for 5 minutes.
Add the corn kernels, garlic and hot pepper flakes and cook for a further 4 minutes. - Transfer half the onion and corn mixture to a blender with the vegetable cream, stock, salt and pepper, and blend until very smooth.
- In a pot of boiling salted water, cook pasta according to package instructions.
Remove 1/3 cup (80 ml) cooking water and drain pasta. - Place pasta and cooking water in skillet with remaining onion and corn mixture, sauce and basil.
Serve with tofu chorizo.
