Hatch Chile Baked Penne
Creamy baked pasta dish made with Hatch chile peppers
Servings 6
Cost 5
Ingredients
- 2-3 large hatch chili peppers or Poblanos (go by weight) (220 grams or 120 grams already roasted)
- 5 cups water
- 1 teaspoon chicken or vegetable soup base or salt
- 7 ounces penne pasta
- 1 cup sour cream (or use half yogurt) (240 grams)
- 1 teaspoon sugar or honey
- 2 tablespoons cream, milk or half & half optional
- 1 cup shredded cheese, Mexican style mix Monterey Jack etc.
- Salt and pepper to taste
Instructions
Roast the Peppers (or Skip if Using Pre-Roasted)
- Roast the peppers. Slit the chili peppers down the center, scrape out the seeds and arrange on a large foil lined baking sheet. Broil until blistered. Transfer to a heavy duty freezer bag, seal, and let cool. When cool, remove from bags, peel away skins, chop. If using poblanos, you should have about 120-130 grams roasted.
Boil the Pasta
- Bring water to a boil. Stir in the soup base or salt. Add pasta and boil until al dente 8 to 12 minutes. If using low carb pasta, the boiling time will be more like 16 minutes.
Mix and Assemble
- Meanwhile, in a high speed blender, process the sour cream, sugar, chopped roasted peppers and milk (or cream)
- Drain the pasta and toss it with the sour cream mixture and ½ cup of the shredded cheese. Add salt and pepper to taste if you think it needs it. If using sour cream only, you probably won't need extra salt. If using yogurt, you will.
- Arrange in a greased 8-inch square or small casserole dish and cover with foil. Bake at 375 F. for about 10 minutes, then sprinkle remaining cheese over the top. Bake uncovered for another 10-15 minutes or until cheese is melted.
Notes
For an even smaller dish, use ⅔ cup sour cream, 70 grams of roasted peppers, 1 big pinch sugar, 1 ½ tablespoons milk, ⅔ cup shredded cheese and about 4 ½ to 5 oz dry pasta. Reduce the water to about 3 cups and use a little less soup base or salt. The soup base is optional and just adds some flavor to the noodles.