Hatch Chili Pasta and Roasted Veggies

If you're on the lookout for a dish that combines robust flavors with wholesome ingredients, look no further than Spicy Hatch Chili Pasta with Roasted Veggies. This recipe embodies the essence of comfort food while introducing a delightful kick of spice, making it a perfect choice for both weeknight dinners and special occasions. The use of Hatch green chilis elevates this pasta dish beyond the ordinary, infusing it with a unique, earthy flavor that is both vibrant and satisfying.

Discover the vibrant flavors of Spicy Hatch Chili Pasta with Roasted Veggies, the perfect blend of spice and comfort. This dish features the unique taste of Hatch chilis, complemented by a medley of colorful roasted vegetables. Packed with nutrients and easily customizable for various dietary needs, it’s a hit for weeknight dinners or special occasions. Elevate your pasta game and delight your taste buds with this delicious recipe that's both satisfying and nourishing!

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Ingredients

Pasta: 12 oz of your choice (fusilli or penne works great)

Hatch Green Chilis: 2 cups, roasted and chopped (fresh or canned)

Olive Oil: 2 tablespoons

Garlic: 4 cloves, minced

Onion: 1 medium, diced

Bell Pepper: 1 red and 1 yellow, diced

Zucchini: 1 medium, sliced into half-moons

Cherry Tomatoes: 1 cup, halved

Vegetable Broth: 1 cup

Heavy Cream: 1 cup (or a dairy-free alternative)

Parmesan Cheese: ½ cup, grated (optional for garnish)

Fresh Basil: a handful, chopped (for garnish)

Salt and Pepper: to taste

Red Pepper Flakes: to taste (optional for extra heat)

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C).

Prep the Veggies: On a large baking sheet, combine the diced onion, bell peppers, zucchini, and cherry tomatoes. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.

Roast the Veggies: Spread the veggies out in an even layer and roast in the preheated oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

Cook the Pasta: While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Prepare the Sauce: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the roasted Hatch chilis and vegetable broth, bringing it to a gentle simmer.

Add Cream: Pour in the heavy cream and mix well. Allow the sauce to simmer for about 3-5 minutes, until it slightly thickens. Season to taste with salt, pepper, and red pepper flakes, if using.

Combine Pasta and Sauce: Add the drained pasta to the skillet, tossing well to coat in the sauce. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.

Incorporate Roasted Veggies: Gently fold in the roasted vegetables into the pasta and sauce, allowing everything to heat through for another minute.

Serve: Serve hot, garnished with grated Parmesan cheese and fresh basil on top. Enjoy your deliciously spicy Hatch Chili Pasta with Roasted Veggies!

Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings