I wanted to find a unique way to dress up “The Cream Sauce” so that y’all could see how truly versatile this sauce is. This “Creamy Vegan ‘Elote’ Pasta with Fuego Dust” is just the dish. Perfectly cooked fettuccine is tossed with a spicy red pepper cream sauce and sweet corn, and then topped with a generous sprinkling of ground Fuego Takis.
Ground Takis have been showing up on a number of vegan restaurant menus here in Las Vegas, from the Mac n Cheese Pizza at Vegetation to the at Tacotarian. Taking inspiration from both of those dishes, I have a fiery spin on your traditional cream-sauced pasta.
Check out the video below to see what else you can do with “The Cream Sauce”, and scroll down to see the full recipe for “Creamy Vegan Elote Pasta with Fuego Dust”.
This pasta is firing on all cylinders! The spicy red pepper cream sauce, the pops of sweetness from the corn, the crunchy fieriness of the ground Takis. What’s not to love. Beware: This dish is fire!
- 1 batch of “The Cream Sauce” (recipe below)
- 1 tablespoon cayenne pepper, or more or less to taste
- ¼ cup roasted red peppers, chopped and drained
- ¾ cup sweet corn (frozen is fine)
- ¼ cup diced onion
- 1 pound fettuccine noodles, cooked using package directions
- Fuego Takis, ground
- Vegan mayo (optional, for garnish)
- Green onion (garnish)
Grind your Fuego Takis in a food processor, or place them in a plastic bag and crush with a rolling pin.
Add The Cream Sauce ingredients to a high speed blender, along with the roasted red peppers and cayenne pepper. Blend until creamy and smooth. The sauce will be on the thinner sauce, but it will thicken as it cooks.
Pour the sauce into a large pan, along with the corn and diced onion, and turn to a medium heat. Stir the sauce continuously to avoid any burning on the bottom of the pan.
Toss your pasta in the sauce, directly from its cooking liquid. If the sauce it too thick, add a tablespoon or two of the pasta water.
To serve, fill your bowls with the sauced pasta, sprinkle with a generous amount of ground Takis, drizzle with vegan mayo, and top with thinly sliced green onion.
**Other than the soaking of the cashews, the sauce should come together in the time it takes your pasta to cook. Time it so your sauce is done just before the pasta. When your pasta is al dente, you can take it directly from the cooking water into the sauce.
This is the basic cream sauce recipe that I use as the start of so many amazing pasta dishes and bakes. This sauce is somewhere in between an Alfredo sauce and a cream of chicken soup base. With this recipe, you’ll have enough sauce for 1 pound of dry pasta.
- 1 cup raw cashews, soaked
- 1 ½ cups water or plant-based milk
- 2 teaspoons No Chicken flavored Better Than Bouillon*
- 2 tablespoons nutritional yeast
- ½ lemon, juiced, or 2 to 3 tablespoons lemon juice
- 1 clove garlic
- 1 tablespoon Bragg’s Liquid Aminos, tamari, or low-sodium soy sauce
Quick soak the cashews by covering them with boiling water, and allowing them sit for about 10 minutes. Drain and rinse.
Combine all ingredients in a HIGH SPEED blender, and blend until creamy. The sauce will be on the thinner sauce, but it will thicken as you cook it.
Pour the sauce into a large pan, and turn to a medium heat. It’s best to start the sauce out in a cool pan to avoid scorching. Stir the sauce continuously as it cooks to avoid and burning on the bottom of the pan.
When the sauce has warmed through, and thickened to the desired consistency, add your pasta to the sauce directly from its cooking liquid. If the sauce is too thick after adding the pasta, add a tablespoon or two of the pasta water to thin it out.
*I love the flavor that the “No Chicken” Better Than Bouillon gives this sauce. It can be omitted, but you will need to adjust the salt accordingly. I like the depth of flavor that the bouillon gives. It doesn’t really read as “chicken” so much as “savory”. You could also use one Edward and Son’s “Not-Chick’n” bouillon cube if that’s all you can find.