Creamy Vegan Pasta with Chipotle

La Costeña
This recipe is an excellent vegan option that will fascinate you, with its creamy chipotle sauce accompanied by mushrooms and corn kernels. It's the perfect combination of flavor. Don't miss out on making it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 4 cups water, for the pasta
  • 1 sprig thyme, fresh, for pasta
  • 2 tablespoons olive oil, for pasta
  • 1 tablespoon salt
  • 200 grams fettuccine pasta, vegan
  • 2 tablespoons margarine
  • 1 tablespoon garlic, finely chopped
  • 1 cup button mushrooms, sliced
  • 1/2 cups corn kernels
  • 2 cups sour cream, vegetable
  • 1 cup La Costeña® homemade chipotle sauce
  • salt and pepper
  • 1 tablespoon parsley, for garnish, finely chopped
Preparation
15 mins
20 mins
Low
  • Heat the water, add the olive oil, thyme, salt, and pasta. Cook until the fettuccine is al dente.
  • Heat the margarine in a skillet over medium heat, add the garlic, mushrooms, cook until soft, then add the corn kernels.
  • Add the cream and La Costeña® Chipotle Homemade Sauce
  • Add the pasta, season with salt, pepper and cook for 5 minutes over low heat. Finish with parsley.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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