Monday, December 20, 2010

Two-Pepper Mexican Pasta


12-16 oz whole wheat pasta
4 c. Rice Dream
1/2 c. cornstarch
1 small can diced green chiles, pureed
1 1/2 bell peppers, pureed
Heavy cream
Onion powder
Garlic powder
Tortilla chips

Cook pasta in salted water according to package directions.

While pasta is cooking, prepare sauce. Heat 3 c. Rice Dream over medium heat until hot. Mix remaining 1 c. RD with cornstarch until smooth. Slowly whisk mixture into hot RD. Cook over medium heat until thick. When mixture has thickened, add pureed vegetables, cream, and seasonings to taste. Simmer.

Drain pasta and return to pot. Mix in sauce. Adjust seasonings if needed. Top individual servings with crushed tortilla chips.

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