1 package of Cappello’s Almond Flour Fettuccini
1 Tbs oil
1 large shallot, minced (about 1/4 cup)
1 c. black beans
1/2 c. corn
10 oz can of tomato, onion and green chili
2 poblano, roasted and peeled
1/2 c. nut milk
1/4 c. nut based cream cheese
3 Tbs cilantro
Cook the pasta and reserve 1/2 cup of the pasta water.
Heat the oil in a large skillet. Add the shallots and cook until soft. Add the beans, corn, 1 poblano, and tomato/onion/green chili mixture. Cook until all ingredients are tender. Set aside.
Add nut milk and remaining poblano to the empty skillet. Simmer to cook a bit of the water out of the milk. Transfer the poblano milk mixture to a blender and puree. Then return it to the skillet. Add the cream cheese and cook until well blended. Add the vegetable mixture and pasta to the skillet. Use the pasta water to thin the sauce if needed.
Use the cilantro to garnish when served.
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