Southwestern Mac & "Cheese"
cavatappi, pepita parmesan, chile con queso
Your fave childhood dish is getting a plant-based upgrade—with some southwestern flair. Curly cavatappi soaks up a sauce made with our chile con queso, fiery jalapeños, and roasted red peppers. The best part? It’s ready in 20.
Nutrition (per serving)
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INGREDIENTS
- 6 oz cavatappi pasta
- 1/4 cup pepitas
- 2 tbsp nutritional yeast
- 6 oz chile con queso
- 2 oz vegan cream cheese
- 2 oz pickled jalapeños, chopped
- 4 oz roasted red peppers, rinsed
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Bring large pot of salted water to a boil. Add pasta, stir, and cook until al dente, 8 to 10 minutes. Reserve ¼ cup pasta water, then drain and return to pot, off heat. In small bowl, stir together pepitas, nutritional yeast, and a pinch of salt.
Add queso, cream cheese, jalapeños, reserved pasta water, and red peppers to pot with pasta and stir over medium-low heat until sauce is melted and pasta is coated, 2 to 3 minutes.
Divide southwestern mac & “cheese” between serving bowls and sprinkle with pepita parmesan. Dig in!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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