Pasta a la Crema de Chile

Pasta a la Crema de Chile is a creamy and flavorful Mexican-inspired pasta dish that combines the richness of cream with the spicy kick of roasted chiles. Perfectly al dente pasta is enveloped in a luscious sauce that brings warmth and comfort to every bite.

Ingredients

• Pasta (fettuccine or linguine) - 200 grams
• Heavy cream - 200 ml
• Roasted poblano peppers - 2 medium, peeled and chopped
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cilantro - 1/4 cup, chopped for garnish
• Lime - 1, juiced
• Parmesan cheese - 50 grams, grated (optional)

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and sauté for another minute, ensuring it doesn't burn.
4. Stir in the chopped roasted poblano peppers and cook for an additional 2 minutes.
5. Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and season with salt, black pepper, and lime juice. Let it cook for about 5-7 minutes until slightly thickened.
6. Add the cooked pasta to the skillet and toss to combine, adding reserved pasta water a little at a time until you reach the desired sauce consistency.
7. Serve immediately, garnished with chopped cilantro and grated Parmesan cheese if desired.

Nutrition

• Calories: 600
• Protein: 15 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Provides a good source of protein from the heavy cream and cheese.
• Contains vitamins and minerals from roasted poblano peppers, which are high in vitamin C.

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