“Chorizo” & Rigatoni in a chipotle cashew cream sauce
El Zapatista Chipotle Pasta (Serving size 4-6 people)
Ingredients: 1 package of No Evil Foods El Zapatista Chorizo 1 box of Rigatoni pasta 1 and ¼ cup soaked cashews 2 chipotle peppers in Adobo sauce 1 yellow onion, diced 2 large cloves of garlic, minced Zest of 1 lemon ½ bunch of cilantro, chopped 3 cups of water 2 8 ounce cans of diced tomatoes, rinsed Salt Pepper Paprika Vegan butter (optional) Oil for cooking
Recipe: In a large pot boil water, and cook your rigatoni pasta. Remove from the water about 2-3 minutes earlier than cooking directions on the box, so that the noodles are al dente. In a high speed blender, blend together your cashews with 1-2 chipotle peppers (depending on how spicy you’d like your dish) 1 Tbsp of diced tomatoes and 3 cups of water. Blend until smooth and set aside In a large saucepan sauté your diced onion in olive oil for about 5 minutes on medium heat. With your hands break apart No Evil Foods Chorizo into bite size chunks. Add this to your onions plus 1 Tbsp of vegan butter (or an additional 1 Tbsp of oil) and cook for about ten minutes allowing the chorizo to brown on medium heat. Once your Chorizo has began to brown, add in your minced garlic and cook for an additional 3-5 minutes. Add in the rest of your diced tomatoes and mix. Stir until all ingredients are well combined, then pour in your chipotle cashew sauce as well as ½ tsp of black pepper and 1.5 tsp of pink salt. Add your cooked pasta to the pan and carefully toss all ingredients together. Cook for about 5 minutes or until sauce thickens and coats your noodles. Remove from the heat and add in the zest of 1 lemon plus your chopped cilantro. Mix again and serve!
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