Creamy Monterey Jack Pasta

with Pico de Gallo

Fold a quick-chopped pico de gallo, a staple of Mexican condiments, into your cheesy pasta dish to give it a whole new dimension. You’ll swirl Scoobi Do noodles (aka cavatappi) into a swoon-worthy sauce made with grated Monterey Jack.

Cooking time20 minutes


Calories800 / serving

Nutrition per serving:
  • Total Fat: 35g
  • Sugars: 8g
  • Saturated Fat: 18g
  • Protein: 30g
  • Sodium: 1260mg
  • Fibres: 5g
  • Total Carbs: 95g

Allergens: Milk, Mustard, Wheat

We will send you:

  • 1 Bunch of cilantro
  • 1 Scallion
  • 1 Tomato
  • 225g Cavatappi pasta
  • 150ml Milk
  • 90g Grated Monterey Jack
  • 18g Creamy Pasta Sauce spice blend (enriched wheat flour, salt, paprika, garlic, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, mustard)

You will need:

  • Large pot
  • Strainer
  • Oil
  • 2 or 4 tbsp Butter
  • Salt & pepper



Boil the pasta

Bring a large pot of salted water to a boil. Add the pasta to the pot of boiling water and stir gently to separate. Boil, 8 to 10 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot. Reserve the pot.


Mise en place

While the pasta boils, small-dice the tomato. Thinly slice the scallion crosswise, discarding the root end. Roughly chop the cilantro leaves and stems.


Make the pico de gallo

In a small bowl, combine the tomato, as much scallion as you’d like, up to ½ the cilantro (to taste) and a drizzle of oil; season with S&P to taste.


Make the sauce

In the reserved pot, melt 2 tbsp butter (double for 4 portions) on medium. Whisk in the spice blend and cook, stirring constantly, 30 seconds to 1 minute, until combined. Slowly whisk in the milk and ½ the reserved cooking water until no lumps remain. Cook, whisking frequently, 2 to 3 minutes, until thickened. Stir in the Monterey Jack; season with S&P. Cook, stirring frequently, 30 seconds to 1 minute, until the cheese has melted. Add the cooked pasta; stir to combine. If the sauce seems dry, gradually add the remaining cooking water until you’ve achieved your desired consistency.


Plate your dish

Divide the finished pasta between your bowls. Top with the pico de gallo and as much remaining cilantro as you’d like. Bon appétit!