Equipment
- Oven
Ingredients
- 16 oz gluten free linguine
- ½ yellow onion, sliced
- 5 garlic cloves, minced
- 4 ears corn
- 4 oz canned diced green chiles
- 8 oz silken tofu
- 2 tbsp nutritional yeast
- ½ lemon, juiced
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt and pepper, more to taste
- 8-10 fresh basil leaves, thinly sliced
- dairy free Parmesan, optional, to garnish
Method
- Fill a large saucepan with water and salt generously. Bring to a boil and cut the corn off the cob.
- Add the pasta and cook until al dente. Drain and reserve about 1 cup of pasta water.
- Meanwhile, heat a large skillet over medium heat and add a splash of water or cooking oil to coat. Add in the onion and garlic. Saute for 3-4 minutes until tender and fragrant. Add in the corn and increase the heat to medium high. Sauté for 2 minutes until tender and barely golden. Add in the green chiles.
- Transfer half of the veggie mixture to a high speed blender and add the tofu, nutritional yeast, lemon juice, spices and salt and pepper. Blend until smooth and creamy, and season to taste.
- Add the cooked pasta to the skillet with the remaining veggies and turn heat on low. Pour in the sauce and about 1/2 cup of pasta water and stir to combine. Add more pasta water if needed. Sprinkle with fresh basil, top with dairy free Parmesan if desired, and enjoy!
Nutrition
Serving 1servingCalories 379kcalCarbohydrates 74gProtein 16gFat 3gSaturated Fat 1gPolyunsaturated Fat 1gMonounsaturated Fat 1gTrans Fat 0.01gSodium 286mgPotassium 521mgFiber 5gSugar 7gVitamin A 331IUVitamin C 17mgCalcium 47mgIron 2mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
