Broccoli Cheddar & Jalapeno Fusilli

🥘 Ingredients

• Tuscan heat spice
  1 tbsp
• Vidalia onion paste
  1 oz
• black pepper
  2 tsp
• broccoli
  2 lb
• cavatappi pasta
  16 oz
• cheddar cheese
  1 c
• cooking oil
  1 tsp
• cream cheese
  4 tbsp
• crispy fried onions
  2 unit
• garlic powder
  2 tsp
• jalapeno (removing ribs and seeds for less heat)
  4 unit
• salt
  2 tsp
• scallions (separating whites and greens)
  4 unit
• sour cream
  3 tbsp
• white cheddar cheese
  1 c

🍳 Cookware

• large pot
• large pot
• strainer
• large pan
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions . Finely dice jalapeno .

   broccoli: 1 lb, scallions: 4 unit (separating whites and greens), jalapeno: 2 unit (removing ribs and seeds for less heat)
2. 

   2

   Once water is boiling, add cavatappi pasta to large pot . Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain using strainer .

   cavatappi pasta: 8 oz
3. 

   3

   While pasta cooks, heat a drizzle of cooking oil in a large pan over medium-high heat. Add broccoli , scallion whites, a salt , black pepper , and as much jalapeno as you like. Cook, stirring occasionally, until browned and tender, 4-6 minutes. Reduce heat to low; stir in white cheddar cheese , cheddar cheese , cream cheese , sour cream , Vidalia onion paste , garlic powder , half the Tuscan heat spice , and ½ cup reserved pasta cooking water (all the Tuscan Heat Spice and ¾ cup pasta water for 4 servings). Cook, stirring constantly, until sauce is smooth and slightly thickened, 1-2 minutes. Turn off heat. TIP: If pasta is not done cooking, ladle pasta cooking water directly from pot. Keep broccoli and sauce covered off heat until pasta is finished cooking.

   cooking oil: 1 tsp, broccoli: 1 lb, salt: 1 tsp, black pepper: 1 tsp, jalapeno: 2 unit, white cheddar cheese: 1 c, cheddar cheese: 1 c, cream cheese: 4 tbsp, sour cream: 3 tbsp, Vidalia onion paste: 1 oz, garlic powder: 2 tsp, Tuscan heat spice: 1 tbsp
4. 

   4

   Stir drained cavatappi pasta into large pan with sauce until thoroughly coated. Taste and season with salt and black pepper if desired. TIP: If pasta seems dry, stir in splashes of reserved pasta cooking water as needed. Divide pasta between bowls; top with scallion greens and crispy fried onions . Serve.

   cavatappi pasta: 8 oz, salt: 1 tsp, black pepper: 1 tsp, crispy fried onions: 2 unit