2.5-inch half-hotel pan
1 24-oz package Simple Root Salsa Con Queso
1 lb package Cavatappi Pasta cooked according to package directions
2 cups chopped roasted hatch chilies (canned, fresh, or frozen)
1 medium yellow onion, diced
2 tbs olive oil
1 cup water
2 cups dairy-free heavy whipping cream
4 cups plant-based cheddar cheese
1/2 cup bread crumbs
Preheat oven to 400 F degrees
Spray a 2.5-inch half-hotel pan with pan-release spray.
In a large pan saute onion over medium heat for 3-4 minutes or until translucent. Add the hatch chilies and cook for an additional minute. Add the water, heavy cream, and salsa con queso and stir until smooth. Remove from heat and stir in the cheese and cooked pasta.
Transfer the mixture to the prepared hotel pan. Evenly top with the breadcrumbs and bake for 30 minutes or until the pasta reaches an internal temperature of 165 F.
Note: Feel free to substitute your favorite pasta such as gluten-free, or whole wheat. Smaller pasta shapes may require less sauce.