Easy Hatch Chile Pasta: Creamy Comfort for Your Weeknight

Easy Hatch Chile Pasta is a creamy delight, perfect for busy weeknights with a hint of spice.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Southwest

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

8 ounces spaghetti Cook until al dente.

For the Sauce

2 cups fire-roasted hatch chiles Chopped; poblano peppers are a substitute.
2 tablespoons olive oil For sautéing.
1 medium onion Diced.
2 cloves garlic Minced.
1 cup vegetable broth
1 teaspoon sea salt Adjust to taste.
1 teaspoon chili powder
1 cup Monterey Jack cheese Shredded.
½ cup sour cream
¼ cup cilantro Chopped; for garnish.
¼ cup cotija cheese Optional garnish.

Equipment

Large Pot
large pan
Cutting Board
Knife

Method

Step-by-Step Instructions for Easy Hatch Chile Pasta

Prep ingredients by seeding and chopping hatch chiles, and dicing onion and garlic.
Cook spaghetti in salted boiling water until al dente, about 8-10 minutes.
Heat olive oil in a pan, sauté onion for 3-5 minutes, then add garlic for 1 minute.
Add hatch chiles, vegetable broth, sea salt, and chili powder; simmer for 3-5 minutes.
Stir in Monterey Jack cheese and sour cream until smooth; adjust sauce consistency with reserved pasta water.
Combine cooked spaghetti with sauce and garnish with cilantro and cotija cheese.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 750mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days; freeze for up to 2 months. Reheat gently with vegetable broth or water to restore creaminess.

Tried this recipe?

Let us know how it was!