Rotelli Pasta with Menonita & Pasilla Cream Sauce
Yield
4 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
menonita cheese
|
* |
| 15 | ounces |
sour cream
|
|
| 2 | cups |
pasta, rotelle (wagon wheel)
|
*
|
| 8 | each |
pasilla chiles
roasted |
* |
| 2 | tablespoons |
garlic
mild |
|
| ½ | cup |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
menonita cheese
|
* |
| 433.5 | ml/g |
sour cream
|
|
| 473 | ml |
pasta, rotelle (wagon wheel)
|
*
|
| 8 | each |
pasilla chiles
roasted |
* |
| 3E+1 | ml |
garlic
mild |
|
| 118 | ml |
cilantro
chopped |
|
Directions
Heat oven to 350℉ (180℃).
Blend chilies and cheese.
Add salt and pepper. Slowly heat this mixture through.
Serve the pasta in oven proof individual bowls and pour sauce over.
Top with the shredded Menon ita and place in the oven for approximately 8 minutes, or until cheese has melted.
