Roasted Vegetable Pasta With Triple-Creme Cheese

2 weeks ago 7

Democracy Dies successful Darkness

5.0 (1)

In her caller food guide, Laura Werlin describes this arsenic a "cross-cultural affair," with its cumin, Pecorino Romano cheese, triple-creme cheese, maize and jalapeno peppers. Sweetness and creaminess creaseless the spiciness.

Adapted from "Laura Werlin's Cheese Essentials" (Stewart, Tabori & Chang, 2007).

Ingredients

1 mean achromatic oregon yellowish onion
2 tablespoons rootlike oil
8 to 10 tomatillos, hulled and quartered (about 3/4 pound)
1 lb pattypan oregon yellowish squash, trimmed and chopped into 1/2-inch pieces
3 tiny jalapeño peppers, stemmed, seeded and chopped crosswise into 1/4-inch pieces
1 tablespoonful positive 2 teaspoons kosher salt
2 teaspoons crushed cumin
1 cupful maize kernels, astir 1 cupful from 2 cobs (may substitute 1 cupful frozen corn, defrosted)
7 ounces St. Andre, Explorateur oregon different triple-creme cheese
8 ounces dried fusilli pasta
3/4 cupful finely chopped cilantro leaves, positive a fewer full sprigs for garnish
1/2 cupful freshly grated Pecorino Romano, aged Asiago oregon different hard cheese

Nutritional Facts

Per serving

Calories
569
Fat
26 g
Saturated Fat
11 g
Carbohydrates
62 g
Sodium
1437 mg
Cholesterol
58 mg
Protein
25 g
Fiber
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Laura Werlin's Cheese Essentials" (Stewart, Tabori & Chang, 2007).

Tested by Bonnie S. Benwick.

Published March 12, 2026