Broccoli Cheddar & Jalapeño Fusilli

🥘 Ingredients

• black pepper
  ½ tsp
• broccoli
  2 c
• cheddar cheese
  1 c
• cooking oil
  1 tbsp
• cream cheese
  2 oz
• crispy fried onions
  ¼ cup
• garlic powder
  1 tsp
• gluten-free fresh fusilli pasta
  8 oz
• jalapeño
  1 unit
• salt
  1 tsp
• scallions (whites only)
  2 unit
• sour cream
  2 tbsp
• tuscan heat spice
  1 tbsp
• vidalia onion paste
  1 tbsp
• white cheddar cheese
  ½ cup

🍳 Cookware

• large pot
• large pan
• medium bowl

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil.
2. 

   2

   Once water is boiling, add gluten-free fresh fusilli pasta to pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes . Drain, reserving 1 cup pasta cooking water.

   gluten-free fresh fusilli pasta: 8 oz
3. 

   3

   While pasta cooks, heat cooking oil in a large pan over medium-high heat. Add broccoli , scallions , a pinch of salt , black pepper , and as much jalapeño as you like. Cook, stirring occasionally, until browned and tender ⏱️ 5 minutes . Remove from heat.

   cooking oil: 1 tbsp, broccoli: 2 c, scallions: 2 unit (whites only), salt: 1 tsp, black pepper: ½ tsp, jalapeño: 1 unit
4. 

   4

   In a medium bowl , combine cream cheese , cheddar cheese , white cheddar cheese , sour cream , tuscan heat spice , garlic powder , and vidalia onion paste until smooth. Stir drained pasta into pan with sauce until thoroughly coated. Taste and season with salt and pepper if desired. If pasta seems dry, stir in splashes of reserved pasta cooking water as needed. Divide between bowls and top with crispy fried onions and remaining scallion greens.

   cream cheese: 2 oz, cheddar cheese: 1 c, white cheddar cheese: ½ cup, sour cream: 2 tbsp, tuscan heat spice: 1 tbsp, garlic powder: 1 tsp, vidalia onion paste: 1 tbsp, crispy fried onions: ¼ cup