If you look closely at the picture, you’ll see that there are two different types of pasta in this dish. The traditional penne that it calls for, but also some tri-color rotini. Why? Because apparently I can’t manage to keep 8 oz. of any one type of pasta in the house. So we had about 3 oz. of penne and about 5 of the rotini. I think the orange rotini noodles match nicely with it, no?
I somehow managed to skip right over the cilantro and the lime juice/zest while writing the ingredients I’d need for this recipe, so I just omitted them.
- 8 oz. pasta (Rotini, Penne, etc.)
- 2 poblano chiles
- 1/3 cup Panko
- 2 tsp. olie oil
- 1/4 tsp. red pepper flakes
- 1 cup low-fat milk
- 1 cup low-sodium or unsalted vegetable stock
- 3 tbsp. all-purpose flour
- 1 clove garlic, minced
- 5 oz. queso fresco, crumbled
- 1/4 cup fat-free sour cream
- salt and pepper
- cooking spray
1. Preheat broiler.
2. Slice the poblanos in half length-wise and remove the seeds and membrane. Place skin side up on a foil-lined baking sheet.
3. Broil for 5-6 minutes or until blackened. Transfer peppers to a paper bag, fold closed and let sit for 5 minutes. Once cool enough to handle, peel off skins and chop pepper into bite-sized pieces.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta and cook according to package directions. Drain and set aside.
5. In a small bowl, combine the Panko, oil and red pepper flakes. Set aside.
6. In a medium saucepan over medium heat, combine 3/4 cup milk, stock, flour and garlic. Whisk together and bring to a boil. Cook for 3 minutes or until the mixture thickens.
7. Remove from the heat and stir in the chiles, remaining milk, cheese and sour cream until combined. Pour over the pasta and stir until combined.
8. Spray a baking dish with non-stick spray. Pour pasta mixture into the dish. Sprinkle with Panko mixture and broil for 1-2 minutes or until browned.
Absolutely delicious. I rarely go back for seconds of any meal, but I couldn’t pass it up with this one. Cheesy pasta poblano love.