Ingredients
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12 oz fettuccine or linguine (use brown rice pasta for gluten-free) brown rice pasta12 oz fettuccine or linguine (use brown rice pasta for gluten-free)
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1 large poblano pepper poblano pepper1 large poblano pepper
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1 cup fresh or frozen corn kernels corn kernels1 cup fresh or frozen corn kernels
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1 can (15 oz) black beans, rinsed and drained black beans1 can (15 oz) black beans, rinsed and drained
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1 small red onion, diced red onion1 small red onion, diced
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1/2 cup raw cashews, soaked for 30 minutes raw cashews1/2 cup raw cashews, soaked for 30 minutes
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3/4 cup unsweetened non-dairy milk (almond, oat, or coconut) unsweetened non-dairy milk3/4 cup unsweetened non-dairy milk (almond, oat, or coconut)
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1 chipotle pepper in adobo sauce (plus 1 tsp adobo sauce) chipotle pepper in adobo sauce1 chipotle pepper in adobo sauce (plus 1 tsp adobo sauce)
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1/2 tsp smoked paprika smoked paprika1/2 tsp smoked paprika
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1/2 tsp ground cumin ground cumin1/2 tsp ground cumin
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1/2 tsp sea salt, plus more to taste sea salt1/2 tsp sea salt, plus more to taste
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1 tbsp lime juice (plus lime wedges for serving) lime wedges1 tbsp lime juice (plus lime wedges for serving)
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1/4 cup fresh cilantro, chopped fresh cilantro1/4 cup fresh cilantro, chopped
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Black pepper to taste black pepperBlack pepper to taste
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Optional: sliced jalapeño, avocado, or vegan cotija for garnish vegan cotijaOptional: sliced jalapeño, avocado, or vegan cotija for garnish
Directions
Roast poblano, cook and drain pasta, sauté veggies, blend chipotle cashew cream, combine all in skillet, toss, adjust seasoning, garnish, and serve. For extra heat, add another chipotle pepper or top with sliced jalapeño. For a gluten-free version, use brown rice fettuccine. If you don’t have a blender, use a food processor for the cashew sauce.
Steps
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1
Done
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Preheat oven to 425°F (220°C). Place the poblano pepper on a baking sheet and roast for 15-18 minutes, flipping halfway, until charred and blistered. Let cool, then peel, deseed, and chop. |
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2
Done
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Meanwhile, bring a large pot of salted water to a boil. Cook the fettuccine according to package directions. Reserve 1/2 cup pasta water, then drain. |
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3
Done
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While pasta cooks, sauté red onion, garlic, and corn in a large skillet over medium heat for 3-5 minutes until softened (add a splash of water if needed). Stir in black beans and chopped roasted poblano. |
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4
Done
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In a blender, combine soaked cashews, non-dairy milk, chipotle pepper, adobo sauce, smoked paprika, cumin, sea salt, and lime juice. Blend until completely smooth. |
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5
Done
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Pour chipotle cashew cream into the skillet with veggies and beans. Add cooked pasta. Toss well, adding reserved pasta water as needed for a creamy sauce. |
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6
Done
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Season with black pepper and more salt or lime to taste. Stir in half the cilantro. |
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7
Done
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Serve hot, garnished with remaining cilantro, lime wedges, and optional toppings like jalapeño, avocado, or vegan cotija. |
