Easy Hatch Chile Pasta
Easy Hatch Chile Pasta is a vibrant, flavor-packed dish that celebrates the unique taste of hatch chiles, making it perfect for family dinners or a quick weeknight meal. With its creamy texture and a delightful blend of fresh ingredients, this pasta dish is sure to please your taste buds and become a staple in your kitchen. Ready in just 35 minutes, it’s an ideal option for those busy nights when you want something delicious without spending hours in the kitchen. Elevate your dining experience by pairing it with grilled chicken or serving it alongside a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Southwestern
Ingredients
Scale
- 1 lb spaghetti
- 4 cloves garlic
- 2 cups fire-roasted hatch peppers (seeded and chopped)
- 1/2 large onion (finely diced)
- 3/4 cup vegetable broth
- 1 1/2 tbsp olive oil
- 1/2 cup sour cream
- 1/2 cup Monterey Jack cheese (shredded)
- 1/4 cup cotija cheese (crumbled)
- Fresh cilantro (for garnish)
- Chili powder (for seasoning)
Instructions
- Boil salted water in a large pot and cook spaghetti until al dente. Reserve 1/2 to 3/4 cup of cooking water before draining.
- In a skillet, heat olive oil over medium heat and sauté diced onions until translucent. Add minced garlic and cook until fragrant.
- Stir in chopped hatch peppers and vegetable broth; season with salt and chili powder. Simmer for about 5–7 minutes.
- Combine drained spaghetti with the sauce in the skillet, adding reserved pasta water as needed for desired consistency.
- Remove from heat and fold in sour cream until well-coated.
- Serve topped with shredded Monterey Jack, crumbled cotija, extra cilantro, and chili powder.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 670mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg