The heartiness of an Italian bolognese, with the vibrant herbaceousness of a Thai green curry, kicked up with the richness of coconut cream and creamy peanut butter, this insanely delicious pasta dish has quickly become my favorite vegan pasta dish of all time.
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This recipe was developed for a dollar store challenge video. I gave just $5 to create a delicious and somewhat healthy meal using only ingredients that I could purchase at Dollar Tree.
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I didn’t invent the zucchini noodle, or the avocado pesto, nor did I come up with the concept of eating a Vegan Keto diet, but I did put the three of those ideas together to create a quick and easy, fresh and creamy, satisfying, and Keto macro friendly dish that is sure to satisfy even the least Vegan of Ketos, and the least Keto of Vegans.
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I love the simplicity of this pasta. It feels like a traditional Italian dish, where meat is browned, and the fond in the pan is used to season the cream sauce. There is a simplicity to this dish, and a quickness with which it comes together that just makes you feel like you’re instinctively composing in the moment; like you’re a Nona at home in her Tuscan kitchen.
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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.
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The craving for pot pie comes up more often that you would think, and although I have a great vegetable pot pie recipe on my site, sometimes I just don’t want to put in all of the work.
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The easy cashew cream sauce is delicious enough to be used as-is on your favorite pasta, but its lack of commitment in any one direction renders it perfectly adaptable to be used as the base for so many other cream style sauces.
A few (like 10) years ago, my friend Tony and I “summered” in Chicago. We spent the month of July in a sublet that had a box fan (that we purchased) and no air conditioning. Coming from Vegas, we had no idea that such places even existed. The thought of cooking or even eating hot food seemed too much to deal with, so we devised a meal planning strategy. Our idea, you see, was to make cold salads (pasta, macaroni, green… but mostly pasta), and serve those as our side dishes along with a main dish which we cooked in a Crock Pot. I wasn’t vegan at the time, and I did consume more mayonnaise that summer than anyone has the right to, but the point is that we survived a hot summer strategically planning our meals around cold salads.
So, as I was planning this week’s recipe video, I thought about that summer in Chicago. And I thought about how great it was to just have cold dishes in the fridge that could be made in advance, and eaten at any time, without having to heat up the house. I also thought about how much I missed green bean casserole… Inspired by that summer, and my favorite comfort food hot dishes, I came up this recipe.
I like the idea of a vegetable noodle, but often times the reality doesn’t match the expectation. Sweet potato noodles are too stiff when raw, and when overcooked, they break apart, and pretty much just turn into hash browns. Zucchini has a similar condition when raw, but the moment you put a hot sauce on them they spit out a bunch of water, and turn your pasta into noodle soup. So, what’s a guy to do when he wants vegetable noodles, but he wants them to be a little bit more convincing and easy to work with? He throws them in the air-fryer, that’s what.
