Cheesy Corn and Poblano Pasta

Instructions

1. 1

   Use Colby-Jack made with vegetarian-compatible microbial or vegetable rennet. Grate the cheese, remove the poblano stems and seeds and cut the peppers into small dice. Trim and thinly slice the green onions.

2. 2

   Bring the 3000 ml water and salt to a rolling boil in a 5-litre pot over high heat. Begin cooking the vegetables in the next step while the water heats. Add the dry penne to the boiling water and cook, stirring occasionally, until al dente, usually 10–12 minutes or according to the package. Reserve exactly 150 ml cooking water, then drain the pasta.

3. 3

   Meanwhile, heat the olive oil in a deep 30 cm skillet over medium-high heat. Add the poblano and cook for 4 minutes, stirring regularly. Add the frozen corn and all the green onion; cook for another 5–7 minutes, until the pepper is tender, the corn is hot and any released water has evaporated. Let the vegetables develop a little colour, then stir in the taco seasoning for 30 seconds.

4. 4

   Once the pasta is drained, reduce the skillet heat to low. Add the butter, milk and reserved 150 ml pasta water. Stir for 1–2 minutes, until the butter melts and the liquid is steaming but not boiling.

5. 5

   Remove the skillet from the heat. Stir in the sour cream, then add the grated cheese a handful at a time, stirring until melted and smooth.

6. 6

   Add the drained penne and toss thoroughly. Return to low heat for 1–2 minutes, stirring gently until the pasta is hot and evenly coated; do not let the sauce boil. Divide among four bowls and serve immediately.