Here's your creamy, comfy bowl of pasta, with a twist: instead of classic Italian flavors for soothing and solace, Mexican ingredients and spices form a simple yet elegant meal. Sweet corn, spicy crispy jalapeño, and zesty poblano combine for forkful after forkful of deliciousness, all with a cheesy, melty sauce so divine, you'll melt in its presence. Pasta has never felt so perfecto.
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You Will Need
Large Non-Stick Pan
Before You Cook
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander and return to pot to keep warm. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Stem poblano pepper, seed, halve lengthwise, and slice into thick strips.
Trim and thinly slice green onions on an angle.
Start the Sauce
Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil, corn, poblano (to taste), green onions (reserving a pinch for garnish), ¼ tsp. salt, and a pinch of pepper to hot pan.
Stir occasionally until brown and tender, 4-6 minutes.
Stir in taco seasoning.
Finish the Sauce
Add cream, reserved pasta cooking water, cheese, pasta, tomatoes, and sour cream to pan. Stir constantly until cheese melts, 1-2 minutes.
Remove from burner.
Season with ¼ tsp. salt.
Finish the Dish
Plate dish as pictured on front of card, garnishing with crispy jalapeño (to taste) and remaining green onions. Bon appétit!
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