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

Servings2/4

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

Preparation

1

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.

2

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.

3

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.

4

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.

5

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!