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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!

Course: Main Course
Cuisine: American, Italian
Servings: 4 people
Author: Michael Monson
  • 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)
  1. Grind your Fuego Takis in a food processor, or place them in a plastic bag and crush with a rolling pin.

  2. 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.

  3. 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.

  4. 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.
  5. 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.

  6. **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.