Total Time
30mins
Prep 15 mins
Cook 15 mins

Another great recipe that I adapted to be "meatless" from Everyday with Rachel Ray. To make the white sauce, I actually had to use whole wheat pastry flour and skim milk, because that is what I had on hand. I think it turned out great, BUT feel free to use the standard white flour and whole milk. Also, watch the heat on the poblano peppers. My peppers were a bit on the small side so I roasted 5 instead of 4!! My first attempt at this recipe came out a bit spicy for Lauren, but PERFECT for me. Make sure you scape ALL the seeds out before adding to the sauce if you not a fan of too much heat : >

Ingredients Nutrition

Directions

  1. Preheat the broiler to high.
  2. Broil the poblanos on a pan until charred on all sides, 12 to 15 minutes.
  3. Place in a bowl covered with plastic wrap or in a paper bag and let cool for 10 minutes.
  4. Peel, seed and chop.
  5. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
  6. While the pasta is boiling, in a medium saucepan, heat the olive oil over medium heat.
  7. Add the onion and garlic and cook until softened, 6 to 7 minutes.
  8. Add the butter and stir to melt.
  9. Whisk in the flour and cook for 1 minute. Whisk in the vegetable broth, then the milk, and bring to a simmer.
  10. Season with the cumin, coriander and salt and pepper to taste.
  11. Cook until thickened, about 5 minutes.
  12. Slowly add the cheese and cook, stirring, until melted.
  13. Toss the pasta with the sauce and reserved poblanos.
  14. Top with the tomatoes, avocado and scallions and drizzle with the lime juice.

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