Directions
1. Cook the Pasta
Bring a large pot of well-salted water to a boil. Cook your pasta until al dente.
Reserve a splash of pasta water before draining — it’s your secret to a silky sauce.
2. Build the Sauce
In a saucepan over medium-low heat, warm about ½ cup unsweetened plant milk.
Add the Rebel Pimento and whisk gently as it melts into the milk, forming a smooth, creamy base.
Grate in the Rebel Hatch Chile Cheddar and continue whisking until fully incorporated. The sauce should become glossy and velvety with a subtle smoky aroma.
If you love little pockets cheese, leave a little texture rather than whisking completely smooth.
3. Adjust & Combine
Assess the texture. If the sauce feels too thick, add a splash of reserved pasta water and whisk again.
Fold the pasta directly into the sauce, tossing gently to coat every curve and spiral.
Adjust with additional plant milk or pasta water as needed until the consistency feels just right — creamy but not heavy.
4. Finish with Freshness
Stir in chopped chives for brightness and contrast.
Top with an extra grate of Hatch Chile Cheddar if you’re feeling it.
Serve immediately while the sauce is warm and glossy.
Flavor Profile
Creamy from the Pimento.
Sharp and spicy from the Hatch Chile Cheddar.
Fresh lift from chives.
At Rebel Cheese, we believe plant-based cheese should rival the dairy original in both texture and flavor — without shortcuts, without compromise. This dish is proof that comfort food can be bold, balanced, and beautifully crafted.
Pairs Well With
- A crisp margarita or dry rosé
- Grilled vegetables or charred street corn
- A cozy movie night
- Going back for seconds
If you create it, tag @rebel.cheese on Instagram! We'd love to see your creation.
