Ingredients
Scale
- 1 lb spaghetti
- 4 cloves garlic
- 2 cups fire-roasted hatch peppers
- 1/2 large onion
- 3/4 cup vegetable broth
- 1 1/2 tbsp olive oil
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup crumbled Cotija cheese
- Sea salt
- Chili powder
Instructions
- Boil water in a large pot, add salt, and cook spaghetti until al dente. Reserve pasta water before draining.
- In a skillet over medium heat, sauté diced onion in olive oil 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 minutes.
- Combine drained spaghetti with the sauce, adding reserved pasta cooking water as needed.
- Remove from heat and mix in sour cream along with cheeses until well combined.
- Serve warm, garnished with cilantro and additional chili powder.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 30mg