Description
This Hatch Chile Pasta combines the richness of creamy parmesan sauce with the smoky heat of roasted hatch chiles for a deliciously unique dish.
Ingredients
Scale
- 8 oz of pasta (your choice
- such as fettuccine or penne)
- 4 hatch chiles
- roasted
- peeled
- seeded
- and chopped
- 2 tablespoons of olive oil
- 3 cloves of garlic
- minced
- 1 small onion
- finely chopped
- 1 cup of heavy cream
- 1/2 cup of chicken or vegetable broth
- 1 cup of grated parmesan cheese
- Salt and freshly ground black pepper
- to taste
- 1 tablespoon of lime juice
- Fresh cilantro
- for garnish
- Crushed red pepper flakes
- optional for added heat
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat and sauté the onion and garlic until softened and fragrant, about 3-5 minutes.
- Add the chopped hatch chiles and cook for another 2-3 minutes.
- Stir in the heavy cream and chicken or vegetable broth, bringing the mixture to a simmer.
- Add the grated parmesan cheese, stirring until melted and well combined. Season with salt, pepper, and lime juice.
- Toss the cooked pasta with the sauce until evenly coated. Serve hot, garnished with fresh cilantro and crushed red pepper flakes if desired.
Notes
For a spicier dish, leave some seeds in the hatch chiles or add more crushed red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southwestern / Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 65 mg
Keywords: Hatch Chile Pasta, creamy pasta, roasted hatch chiles, quick pasta recipe