1. Preheat the broiler to high. 2. Broil the poblanos on a pan until charred on all sides, 12 to 15 minutes. 3. Place in a bowl covered with plastic wrap or in a paper bag and let cool for 10 minutes. 4. Peel, seed and chop. 5. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. 6. While the pasta is boiling, in a medium saucepan, heat the olive oil over medium heat. 7. Add the onion and garlic and cook until softened, 6 to 7 minutes. 8. Add the butter and stir to melt. 9. Whisk in the flour and cook for 1 minute. Whisk in the vegetable broth, then the milk, and bring to a simmer. 10. Season with the cumin, coriander and salt and pepper to taste. 11. Cook until thickened, about 5 minutes. 12. Slowly add the cheese and cook, stirring, until melted. 13. Toss the pasta with the sauce and reserved poblanos. 14. Top with the tomatoes, avocado and scallions and drizzle with the lime juice. ---------------------------------------------------------------------------
Nutrition
Ingredients
