Creamy Corn Pasta with Tofu Chorizo

Name: Creamy Corn Pasta with Tofu Chorizo
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 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; 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

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

See the recipe

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.