Tortiglioni con Rajas

Tortiglioni con Rajas is a vibrant vegetarian dish that combines the satisfying texture of pasta with the smoky flavors of roasted poblano peppers and creamy cheese. This dish offers a delightful fusion of Italian and Mexican cuisines, making it a unique and hearty meal.

Ingredients

• Tortiglioni pasta - 200 grams
• Poblano peppers - 2 medium
• Red onion - 1 medium, sliced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Vegetable broth - 100 ml
• Heavy cream - 100 ml
• Cotija cheese - 50 grams, crumbled
• Fresh cilantro - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat your oven to 200°C (400°F). Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning occasionally until the skins are charred and blistered. Remove from the oven and let them cool.
2. While the peppers are roasting, bring a large pot of salted water to a boil. Add the tortiglioni pasta and cook according to package instructions until al dente. Drain and set aside.
3. Once the poblano peppers are cool enough to handle, peel off the charred skin, remove the seeds, and slice them into strips.
4. In a large skillet, heat the olive oil over medium heat. Add the sliced red onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
5. Add the roasted poblano strips to the skillet and pour in the vegetable broth. Let it simmer for about 5 minutes to combine the flavors.
6. Stir in the heavy cream and season with salt and black pepper to taste. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
7. Add the cooked tortiglioni to the skillet, tossing to coat the pasta in the sauce. Remove from heat and mix in the crumbled Cotija cheese and chopped cilantro.
8. Serve hot, garnished with additional cilantro and cheese if desired.

Nutrition

• Calories: 550
• Protein: 15 g
• Carbs: 75 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 35 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from the roasted poblano peppers which may help reduce inflammation.
• High in fiber from the pasta and vegetables, supporting digestive health.

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