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Categories:
chiles salt whole wheat pasta extra-virgin olive oil onion garlic butter whole wheat pastry flour vegetable broth milk ground cumin ground coriander pepper Cheddar cheese tomatoes avocado scallions lime
Viewed: 92 - Published at: 9 years agoIngredients
- 4 poblano chiles
- salt
- 1 lb whole wheat pasta (penne, elbows or shells)
- 1 tablespoon extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons whole wheat pastry flour
- 1 cup vegetable broth
- 2 cups skim milk
- 1 12 teaspoons ground cumin
- 1 12 teaspoons ground coriander
- pepper
- 2 12 cups cheddar cheese or 2 12 cups Mexican blend cheese, shredded
- 2 tomatoes, seeded and chopped
- 1 avocado, cut into small cubes
- 4 scallions, chopped
- 1 lime, juice of
Method
- Preheat the broiler to high.
- Broil the poblanos on a pan until charred on all sides, 12 to 15 minutes.
- Place in a bowl covered with plastic wrap or in a paper bag and let cool for 10 minutes.
- Peel, seed and chop.
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
- While the pasta is boiling, in a medium saucepan, heat the olive oil over medium heat.
- Add the onion and garlic and cook until softened, 6 to 7 minutes.
- Add the butter and stir to melt.
- Whisk in the flour and cook for 1 minute.
- Whisk in the vegetable broth, then the milk, and bring to a simmer.
- Season with the cumin, coriander and salt and pepper to taste.
- Cook until thickened, about 5 minutes.
- Slowly add the cheese and cook, stirring, until melted.
- Toss the pasta with the sauce and reserved poblanos.
- Top with the tomatoes, avocado and scallions and drizzle with the lime juice.
