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Spicy Taco Mac with Pico De Gallo & Lime Crema
2 or 4 Serving Dinner

Spicy Taco Mac

with Pico De Gallo & Lime Crema

Tags: Chef's Choice Less Prep Bone Health
SERVINGS
PREP & COOK TIME
35 min
CALORIES
600
FAT
23g
CARBOHYDRATES
87g
PROTEIN
16g

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INGREDIENTS

  1. 2 tbsp vegan butter
  2. 2 garlic cloves, peeled and minced
  3. 2 scallions, thinly sliced, whites and greens separated (divided)
  4. 1 tsp cumin seeds
  5. 1 tsp chipotle morita powder
  6. 1 tbsp white miso paste
  7. 2 tbsp all-purpose flour
  8. 8 oz almond milk
  9. 2 oz vegan shredded cheddar
  10. 5 oz cavatappi pasta
  11. 4 oz grape tomatoes, roughly chopped
  12. 1 lime, zested and juiced (divided)
  13. 2 oz Treeline® Dairy-Free Sour Cream
  14. Salt and pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
  18. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: soy, tree nut (almond, cashew), wheat
Tools: 8x8 baking dish, Small saucepan, Large pot
SERVINGS
PREP & COOK TIME
35 min
CALORIES
600
FAT
23g
CARBOHYDRATES
87g
PROTEIN
16g

Get Recipes Delivered

INSTRUCTIONS

1
Make the sauce

Preheat oven to 400°F. Bring a large pot of salted water to a boil for the pasta. Melt butter in a small saucepan over medium heat. Add garlic, scallion whites, cumin seeds, chipotle, miso paste, and a pinch of salt and pepper and cook until scallion whites are translucent, 3 to 5 minutes. Add just 1 tbsp flour and stir. Add almond milk, whisk, and bring mixture to a simmer. Cook, stirring often, until sauce thickens, 3 to 5 minutes. Remove from heat and whisk in cheddar until melted. TIP: Save remaining flour for another use.

2
Cook and bake the pasta

Add pasta to the boiling water, stir, and cook until al dente, 8 to 10 minutes. Drain and rinse the pasta with cool water to stop the cooking process. Transfer to a baking dish, add cheese sauce, and stir to combine. Bake until hot and bubbling, 7 to 10 minutes.

3
Make the toppings

Add tomatoes, scallion greens, just half the lime juice, and a pinch of salt to a small bowl and toss to combine the pico de gallo. In another small bowl, add lime zest, remaining lime juice, and sour cream and stir to combine the lime crema.

4
Finish and serve

Divide the spicy taco mac between bowls, top with pico de gallo, and drizzle with lime crema. Tuck in!

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