Minutes Prep time: 30
Minutes Total time: 45
Servings: 8
Difficulty: Advanced
2 cups dry small shell pasta, uncooked
1 cup raw cashews
1 medium carrot, cut in large chunks (about 3/4 cup)
1-1/2 cups unsweetened cashew or almond milk
1/3 cup nutritional yeast seasoning
1 tablespoon cornstarch
4 tablespoons Earth Balance® Original Buttery Spread
1/2 cup finely chopped onion
2 teaspoons chopped garlic
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 teaspoon hot pepper sauce (or more to taste)
1-1/2 teaspoons kosher salt
1/2 cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1 cup crumbled Frontera® Authentic Taqueria Tortilla Chips
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 132 mg | 13% |
| Carbohydrate | 34 g | 11% |
| Cholesterol | 0 | |
| Total Fat | 14 g | 22% |
| Iron | 2 mg | 13% |
| Calories | 298 kcal | 15% |
| Sodium | 679 mg | 28% |
| Protein | 9 g | 17% |
| Saturated Fat | 3 g | 14% |
| Sugars | 4 g | 0 |
| Vitamin C | 6 mg | 9% |
Preheat oven to 400°F. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.
Place cashews and carrot in medium saucepan; add enough water to cover. Bring to a boil and cook until carrot is tender, about 15 minutes. Drain and transfer to a blender container. Add cashew or almond milk, nutritional yeast and cornstarch. Blend until smooth.
Melt Earth Balance in a 10-inch oven-safe skillet over medium heat. Add onion and cook until tender, about 3 minutes. Stir in garlic, cumin and paprika and cook 30 seconds. Pour in cashew puree, undrained tomatoes, hot sauce and salt. Cook until thickened, about 5 minutes, stirring occasionally. Remove from heat and stir in cilantro and lime juice.
Stir cooked pasta into sauce. Bake 15 minutes. Sprinkle with tortilla chips and serve.
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