Submitted by Bruce Eaves
About the cook: GIS Technician by day, home cook by night. I was diagnosed with Celiac's disease as a kid and began cooking as a way to continue enjoying foods that I love. Today, I cook as a creative outlet and a way to connect with my partner.
About the dish: Fancy enough for date night, easy enough for a week night. Tex-Mex flavors in Italian format: this pasta is gluten free, meatless, and sure to satisfy everyone!
National Origin: Tex-Mex
Estimated Time: 30 to 60 Minutes
1 medium shallot finely diced
2 medium poblano peppers
2T olive oil
1c heavy cream
1/2 c freshly grated or shredded parmesan, plus more for serving
2 tsp chipotle chilli powder
1 T cumin seeds (ground will work too)
1 tsp garlic powder
Salt and pepper to taste
12oz chickpea rotini pasta
Over a gas stove, or under the broiler, blister the poblano peppers until charred and skin is bubbling and peeling. Cool for several minutes, or until cool enough to handle. Meanwhile, finely dice the shallot and measure out spices. Remove as much skin on the poblanos as possible, cut the top of the poblano off and remove the seeds. Dice into ¼ to ½ inch squares (I cut the poblano vertically to lay flat and then make a grid using a chef’s knife).
Cook pasta according to instructions on the package. Drain pasta, reserving 1/2c pasta water, and set aside.
Meanwhile, in a dutch oven or large skillet, heat 2 T of olive oil over medium heat. Cook shallots until beginning to brown (3-5 minutes) then add cumin seeds until fragrant (about 1 minute). Add the chipotle chili powder, garlic powder, several cranks of freshly ground pepper, and poblanos. Add the heavy cream and simmer over medium-low for several minutes, until the sauce begins to thicken. Drop the heat to the lowest setting on your burner and slowly incorporate the parmesan cheese while stirring. Taste for salt (I used about ½ t) and pepper. If the sauce is too thick, add a few tablespoons of pasta water.
Serve pasta in a shallow bowl with a generous portion of sauce, fresh parmesan and pepper. Enjoy!