Source: Vegetarian Times (slightly modified by Aimee)
Makes 5-6 servings
14 oz. whole wheat penne pasta, uncooked
2 chiles from 4-oz can chipotle peppers in adobo sauce
4 TB olive oil
4 cloves garlic, chopped
8 oz. goat cheese crumbles
2 tsp dried cilantro
3 tomatoes, seeded & diced
2 cups corn kernels
12 oz bag Morningstar “chicken” strips, unthawed
1. Cook pasta in large pot according to package directions
2. Meanwhile, remove seeds from chiles & finely chop. Heat 2 TB oil in skillet over medium-low heat. Add chiles & garlic; saute 1 minute. Stir in goat cheese & 2/3 cup water; simmer until a smooth sauce forms, stirring constantly. Remove from heat; add cilantro & 2 TB olive oil.
3. Drain pasta & return to pot. Stir in corn, tomatoes, “chicken,” & cheese sauce. Transfer to serving bowl.