Ingredients
- 1 lb pasta . Any short cut (like macaroni or penne) - I used penne rigate -- penne with lines
- 3 cups Corn - (fresh or frozen)
- 1 Onion - medium, chopped
- to taste Salt
For the Cream sauce:
- 2 tbsp Butter
- 1 tbsp Olive Oil
- 2 tbsp All purpose flour
- 1½ cups Milk - (You can also use 1 cup milk and ½cup heavy cream)
- 2 cups Cheese - shredded (I used a combination of sharp cheddar and pecorino cheese--original recipe had manchego cheese)
For the Green Sauce:
- 2 Poblano - medium, deseeded and chopped
- ½ cup Cilantro
- 2 cloves Garlic
- 1 cup Water Vegetable Stock or
- to taste Salt
Instructions
- Prepare the Veggies: Heat 1tbsp oil in a saute pan; add the onions and corn and cook on medium heat until the veggies are soft and lightly browned around the edges. Once down, set them to a side.
- Prepare the Green Sauce: Grind the ingredients listed under Green sauce into a smooth paste.
- Prepare the Cream sauce: In a medium saucepan; melt butter and oil. Add the flour and cook whisking constantly until flour doesn't smell raw anymore and turns golden. Add milk, whisking constantly, until a smooth homogenous mixture forms. Stir in 1cup of grated cheese.
- Next add the poblano green sauce and cook until the mixture thickens, about 20~25 minutes.
- In the meantime, cook pasta according to package instructions. Before draining reserve 1cup of pasta cooking water, then drain and return to the same pot.
- Preheat oven to 400°F.
- Add cream sauce and the sauteed veggies to the cooked pasta, stir in a little bit of pasta cooking water, if the mixture looks too dry.
- Pour into a baking dish and sprinkle the remaining cheese on top. Bake for 15~20 minutes or until the cheese is melted and pasta is bubbly.
Notes
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