Chipotle Cream Pasta

My kids love pasta.  But, sometimes I get a little bored with the traditional sauces.  I love all the flavors of the southwest, so I decided to combine them in this dish.  It is super easy to put together, but tastes like you've spent hours creating it.  The secret is layers upon layers of flavor.  Enjoy!

For the sauce:

1 1/2 C soy sour cream
2-3 chipotle peppers in adobo sauce (deseeded for less spice)
1-2 tsp adobo sauce (from that same can of chipotle peppers)
1 glove garlic, rough chopped
Juice from 1/2 lime
salt to taste

Combine all ingredients in a food processor and combine until smooth.  Set aside.

For the pasta:

1 lb pasta of your choice (I used shells - kids request!)
3 ears fresh corn, husked and silks removed
12 oz frozen artichoke hearts, thawed
3 cloves garlic, chopped
7-8 crimini mushrooms, washed and quartered
2 tbsp pine nuts, toasted
2 tbsp olive oil, divided
1/4 tsp chipotle powder
juice from 1/2 small lemon
salt to taste

Preheat oven to 375 F.  In an oven safe roasting dish, place artichoke hearts and garlic.  Add 1 tbsp olive oil and the lemon juice.  Stir to coat the artichokes.  Sprinkle with salt, cover and put in oven for about 45 min or until golden brown.  Next, bring water to boil in a large pot, add a generous sprinkle of salt, and add pasta.  Cook until al dente and drain.  Meanwhile, preheat grill to hot.  Cook corn directly on the grill, browning on all sides.  This should take about 8-10 minutes.  Removed and allow to cool.  Then, cut the corn off the cob and set aside.  In a sauté pan, warm the remaining oil over medium high heat and add the mushrooms.  Sprinkle with salt and the chipotle powder.  Cook until soft - about 8-10 minutes.  Finally, in a large serving bowl, combine all ingredients and stir until the sauce has coated everything.  Serve immediately.