Southwest Cheesy Chile Mac
with Pepita Parmesan
Add some southwestern flair to your favorite childhood dish with spicy pickled jalapeños and sweet roasted red peppers. Our new, gooey, cheesy, chile con queso makes whipping this up a cinch. Nutritional yeast, a deactivated yeast that’s a great source of B vitamins (except for B12), imparts a nutty, cheesy flavor rivaling that of parmesan. We combine it with pepitas for a rich, crunchy topping.
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
- Pepper
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 cheesy chile mac 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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