9 x 13 baking dish
2 8-oz packages Simple Root Salsa Con Queso
8 oz Cavatappi pasta cooked according to package directions
1 cup chopped roasted hatch chilies (canned, fresh, or frozen)
1/2 medium yellow onion, diced
2 tbs olive oil
1 cups dairy-free heavy whipping cream alternative
2 cups plant-based cheddar cheese
1/4 cup bread crumbs
Preheat oven to 400 F degrees
Spray a 9x13 pan with pan-release spray.
In a large pan saute the onion with the olive oil over medium heat for 3-4
minutes or until translucent. Add the hatch chilies and cook for an
additional minute. Stir in the heavy cream and salsa con queso and stir
until smooth and the mixture is heated through. Remove from heat and stir
in the cheese and cooked pasta.
Transfer the mixture to the prepared baking dish. Evenly top with the
breadcrumbs and bake for 20 minutes or until bubbling.
Note: Feel free to substitute your favorite pasta such as gluten-free, or
whole wheat. Smaller pasta shapes may require less sauce.