Dairy Free Street Corn Pasta
This crowd-pleasing meal brings bold, creamy comfort to your dinner table. It is an exciting weeknight favorite the entire family will love.
Equipment
- blender
Ingredients
For the Lime Crema
- 3/4 cup Raw Cashews
- 1/2 cup Water
- 1/4 cup Mayonnaise
- 3 tbsp Lime Juice
- 2 tbsp Nutritional Yeast
- 1 clove Garlic
- 1 tsp Kosher Salt
For the Pasta
- 1 lb Cavatappi Pasta
- 2 tbsp Olive Oil
- 4 cups Corn Kernels, Fresh Or Thawed & Patted Dry
- 1 Jalapeno, Seeded & Diced
- 3 cloves Garlic, Minced
- 1 tsp Chili Powder, Plus More For Topping
- 1 tsp Smoked Paprika
- 1/2 cup Reserved Pasta Water
For the Topping
- 1/2 cup Dairy Free Feta Crumbles
- 1/3 cup Fresh Cilantro, Chopped
- 2 Green Onions, Sliced
- 1 Lime, Cut Into Wedges
Instructions
- Cover the cashews with boiling water and soak for 15 minutes. Drain and blend with the water, mayonnaise, lime juice, nutritional yeast, garlic and salt until silky smooth.
- Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain.
- Heat the olive oil in a large skillet over medium high heat. Spread the corn in an even layer and cook undisturbed for 3 to 4 minutes until charred in spots, then stir and cook for another 3 to 4 minutes.
- Add the jalapeno, garlic, chili powder and smoked paprika and cook for 1 minute until fragrant.
- Reduce the heat to low. Add the pasta, lime crema and a splash of the pasta water and toss until everything is creamy and coated.
- Top with feta crumbles, cilantro, green onions and a sprinkle of chili powder. Serve with lime wedges for squeezing.
Nutrition
Serving: 1servingCalories: 637kcalCarbohydrates: 85gProtein: 18gFat: 25g