Ingredients
Scale
- 1 lb spaghetti
- 4 cloves garlic
- 2 cups fire-roasted hatch peppers
- 1/2 large onion, finely diced
- 3/4 cup vegetable broth
- 1/2 cup sour cream
- 1/2 cup Monterey Jack cheese, shredded
- 1/4 cup cotija cheese, crumbled
- 1 1/2 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp chili powder
- 1 cup loosely packed cilantro, chopped
- Extra chopped cilantro, for garnish
- Additional chili powder, for garnish
Instructions
- Boil a large pot of salted water and cook the spaghetti until al dente. Reserve some pasta water before draining.
- In a skillet over medium heat, sauté diced onions in olive oil until translucent. Add minced garlic and cook until fragrant.
- Stir in chopped hatch peppers and sauté for about 5 minutes. Add vegetable broth, sea salt, and chili powder; simmer for another 5 minutes.
- Toss the drained spaghetti into the skillet with the sautéed mixture, adding reserved pasta water gradually to reach desired consistency.
- Remove from heat and mix in sour cream and shredded cheeses until melted and creamy. Garnish with cilantro and extra chili powder before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 490
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg