Dairy Free Jalapeno Popper Pasta
Enjoy the bold comfort of a classic appetizer turned into a satisfying dinner. It is a crowd-pleasing favorite everyone will love.
Ingredients
- 1 lb Rotini
- 6 slices Bacon, Chopped
- 1/2 cup Panko Breadcrumbs
- 3 Jalapenos, Seeded & Diced
- 3 cloves Garlic, Minced
- 8 oz Dairy Free Cream Cheese
- 1 1/4 cups Unsweetened Oat Milk
- 1/2 tsp Smoked Paprika
- 1/2 tsp Onion Powder
- 1/2 tsp Kosher Salt
- 1 cup Dairy Free Cheddar Shreds
- 1/2 cup Reserved Pasta Water
- 1 Jalapeno, Thinly Sliced For Topping
Instructions
- Cook the bacon in a large skillet over medium heat for 8 to 10 minutes until crispy. Transfer to a paper towel and pour off all but 2 tablespoons of the fat.
- Spoon 1 tablespoon of the bacon fat into a small skillet, add the panko and toast over medium heat for 2 to 3 minutes until golden. Set aside.
- Cook the rotini in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain.
- Add the diced jalapenos to the remaining bacon fat in the large skillet and cook over medium heat for 3 minutes. Add the garlic and cook for 1 more minute.
- Lower the heat and add the dairy free cream cheese, oat milk, smoked paprika, onion powder and salt, whisking until smooth. Stir in the cheddar shreds a handful at a time until melted and creamy.
- Add the pasta, half the bacon and a splash of the pasta water and toss until everything is coated in the sauce.
- Serve topped with the remaining bacon, toasted panko and sliced jalapeno.
Nutrition
Serving: 1servingCalories: 564kcalCarbohydrates: 72gProtein: 15gFat: 24g