#FoodieFriday – (Sorta) Jalapeño Popper Pasta

Earlier this week I made blackened swai with a mango salsa. These three mangos have been sitting in our fridge for a couple of weeks, and I needed a way to use at least one. Ding – Mango Salsa! Except I didn’t have any jalapeño. “Luckily” for me, Daisy needed treats, which led to a trip to that black-hole of a store where you can’t help but spend more time and money than you could ever have expected Target. The great thing about Target is that you always find things you don’t need. Like a HUGE bag of jalapeños.

photoClearly I couldn’t turn this down, especially since it was less than $2, even though I only needed half of ONE pepper for my salsa :)

I digress. The mango salsa was not the point of this post, although it was tasty. The point was to write about my Wednesday night creation, (sorta) jalapeño popper pasta. I needed an outlet for all those peppers so that they did not go to waste; hence I scoured the interwebs for inspiration and came up with what follows.

First I halved and cored my lovely green monsters. I call them monsters because I could barely breathe throughout this entire step of the process. I think Dave was ready to call in medical assistance!



Then I placed the peppers face down on a cookie sheet and baked at 450 for a while – precise, I know. Once they browned a bit, I flipped them over to roast a bit longer.



While the peppers were heating up, I mixed a cup of almond milk, a cup of nonfat Greek yogurt and two cups of veggie cheese (normally this would read heavy cream, cream cheese and shredded cheese, but I was thinking about our waistlines) in a saucepan to warm on the stove. Later I realized this was not working because veggie cheese doesn’t really like to melt, so I had to get the blended involved. More details to come.


With the peppers toasted to perfection, I put them in a food processor with a bit of olive oil and a heap of minced garlic. My dad has had this same jar (no, not this same exact jar, but many many jars of the same product) on hand for as long as I can remember, and I simply can’t imagine cooking without it.



At this point I decided to put everything in the blender – the pepper blend and the creamy almond-milk-yogurt-veggie-cheese mixture. It smoothed everything together nicely, and I poured the cheesy jalapeño sauce back into the pot, adding salt, pepper and cumin. At some point in the process I began the pasta-water boiling process and cooked some rotini noodles. Once all was fully cooked and warm, I drained the water and covered the pasta in the “popper” sauce! The pasta was served with a side salad and wine, of course :)



What were some of the best meals you had this week?
Which was your favorite?


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2 thoughts on “#FoodieFriday – (Sorta) Jalapeño Popper Pasta

    • mroselamb says:

      Thanks, Diane! The peppers did turn out great, but I actually wish the pasta had been a little spicier. Next time I wouldn’t add the cumin because I think it took away from the jalapeño flavor.


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