Pastaventura Picante
Spaghetti Tossed in Smoky Chipotle Sauce with Black Bean Crema and Sautéed Veggies
40 minutes
Serves 4
DinnerMexicanVegetarianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Mexican flavors, meet your new carb vehicle: pasta. You'll learn to make a spicy chipotle sauce, craft a savory black bean crema, and bring them together in an unexpectedly harmonious dinner that’s equal parts comfort and kick.
Equipment needed
- Blender or food processor
Ingredients
Yield
4
Instructions
- 01Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 9 minutes. Reserve 1/2 cup pasta water before draining.
- 02While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the red onion and bell pepper and sauté until softened, about 6 minutes.
- 03Stir in the garlic and cook for 1 minute, until fragrant.
- 04Spoon in the minced chipotle peppers and toss to coat the vegetables, cooking for another minute.
- 05Add the drained black beans, sour cream, lime zest, and half the lime juice to a blender or food processor. Blend until smooth, adding a splash of reserved pasta water if needed to make a thick but pourable crema.
- 06Add the drained pasta to the skillet with the chipotle mixture. Pour in about 1/3 cup reserved pasta water and toss to coat until the sauce clings to the noodles.
- 07Season the pasta with salt and the remaining lime juice. Warm through for 1-2 minutes, stirring occasionally.
- 08Divide pasta onto plates. Drizzle each serving with black bean crema and sprinkle generously with chopped cilantro.
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