Mexican Street Corn Elote Pasta with Crispy Chickpea Croutons

Name: Mexican Street Corn Elote Pasta with Crispy Chickpea Croutons
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 1 servings
Ingredients: 0.75 cups Orzo pasta; 0.5 cup Canned chickpeas; 0.75 cup Fresh corn kernels; 0.33 cup Raw cashews; 0.5 whole Fresh lime; 2 whole Garlic cloves; 0.25 teaspoon Cumin; 0.25 teaspoon Chili powder; 2 tablespoons Olive oil; 2 tablespoons Nutritional yeast; 0.25 cup Fresh cilantro; 0.25 cup Tortilla chips; to taste pinch Sea salt and black pepper; 0.25 cup Water

Prep 12 min · Cook 18 min · Serves 1 · medium

Vegan

Creamy vegan cashew-lime pasta tossed with charred corn, fresh cilantro, and crispy roasted chickpeas, finished with a sprinkle of nutritional yeast and crushed tortilla chips for authentic elote vibes

Ingredients

0.75 cups Orzo pasta
0.5 cup Canned chickpeas
0.75 cup Fresh corn kernels
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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