Last month’s Vegetarian Times magazine had a whole spread of pasta dishes that can be made under 30 minutes and are perfect for weeknight dinners. This dish has Mexican flavors with poblanos, corn and cilantro. I used wholewheat penne pasta and the sauce is made with 3Cs — cilantro, corn and cream. Dish also has ground cumin to emphasize the Mexican flavor.
October is ‘National Pasta Month‘, so I wanted to post a pasta recipe before the end of the month. Thanks to Usha for her pasta post, without which I wouldn’t have known about it.