Creamy Hatch Chile Pasta That Will Spice Up Dinner Nights

A vibrant Hatch Chile Pasta dish that combines creamy textures with zesty flavors, perfect for dinner nights.

Print Pin

Course: Main Dishes

Cuisine: American

Keyword: Creamy Pasta, family-friendly, Hatch Chile Pasta, meal prep, quick dinner, spaghetti

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 550kcal

Equipment

Large pot
large pan
Knife
Cutting Board

Ingredients

For the Pasta

8 ounces spaghetti for a classic base that perfectly absorbs the creamy sauce.

For the Sauce

1 tablespoon olive oil to sauté the onions and garlic, adding rich flavor.
1 small onion finely diced, for a sweet and fragrant base.
3 cloves garlic minced, to enhance the aroma and flavor depth.
2 cups fire-roasted hatch chiles chopped, bring a smoky heat that defines this hatch chile pasta.
1 cup vegetable broth adds moisture and enhances the overall taste profile.
1 teaspoon sea salt to season and bring all the flavors together.
1 teaspoon chili powder for an extra kick of spice that complements the hatch chiles.

For Creaminess

1 cup Monterey Jack cheese shredded, melts beautifully for that creamy texture.
½ cup sour cream adds a tangy richness that rounds out the sauce.
¼ cup fresh cilantro chopped, to freshen the dish and add brightness.

For Garnish

crumbled cotija cheese for garnish, lends a salty bite and an appealing texture.
additional chili powder for garnish, adds a pop of color and a hint of extra spice.

Instructions

Step-by-Step Instructions for Hatch Chile Pasta

Bring a large pot of salted water to a rolling boil over high heat. Once boiling, add 8 ounces of spaghetti and cook according to the package instructions, usually about 8–10 minutes, until al dente. Stir occasionally to prevent sticking.
While the spaghetti is cooking, finely dice one small onion and mince three cloves of garlic. Then, seed and chop two cups of fire-roasted hatch chiles.
In a large pan, heat one tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3–5 minutes, until soft and translucent. Stir in the minced garlic and cook for an additional minute.
Add the chopped hatch chiles, one cup of vegetable broth, one teaspoon of sea salt, and one teaspoon of chili powder to the pan. Stir well and let it cook for another 3–5 minutes, until the sauce thickens slightly.
When the spaghetti is about 2 minutes away from doneness, lower the heat under the sauce and mix in one cup of shredded Monterey Jack cheese, half a cup of sour cream, and a quarter cup of chopped cilantro. Stir continuously until the cheese melts.
Gradually add in the reserved pasta cooking water, about ¼ cup at a time, stirring gently after each addition to achieve the desired sauce consistency.
Once the spaghetti is cooked, drain it well and add it directly to the pan with the creamy hatch chile sauce. Toss thoroughly to ensure every strand is coated in the rich sauce.
Transfer the delicious Hatch Chile Pasta to serving plates and garnish with additional chopped cilantro, crumbled cotija cheese, and a dusting of chili powder. Serve immediately.

Notes

This dish stores beautifully in the fridge for up to four days. It can also be frozen for up to two months. For reheating, add a splash of broth or water and stir over low heat until warmed through.

Nutrition