Plant Based Chorizo and Roasted Corn Pasta

Recipe created by Chef Dennis Doherty, Sundra Inn and Spa

6 oz Barilla Chickpea Rotini
6 oz chipotle tomato sauce
4 oz chorizo made from soy protein
2 oz cilantro lime cashew cream
1/4 oz mixed greens
  1. Take a medium saute pan and set the temperature to medium high heat.
  2. Add 1 tbs of canola oil and chorizo. Sear for 2 minutes.
  3. Add corn, pepper, and cherry tomato mixture. Cook for 3 minutes.
  4. Add tomato sauce to pan and simmer for about 2-3 minutes.
  5. Add cooked pasta. Mix in the pasta with sauce. Return to heat and simmer for 3-4 minutes.

To Plate:

  1. Spoon pasta into center of plate creating height.
  2. Drizzle with cilantro lime cashew cream.
  3. Garnish with micro greens allowing them to fall freely.
  4. Clean rim and serve