Mildly spicy angel hair pasta tossed with vegetables in a very light cream sauce creates this Creamy Chipotle Pasta.
Course: Main Course
Keyword: Chipotle Pasta
8ouncesangel hair pasta(reserve 1/4 cup pasta water)
1medium yellow onionsliced into thin strips
1large garlic cloveminced
1red bell peppersliced into 1" matchsticks
6-8ouncesbutton or baby bella mushroomsquartered
Optional: 1 cup chopped kale leaves or baby spinach
1/2teaspoonfreshly cracked black pepperdivided
1chipotle pepper in adobo saucefinely minced
1/4cuppasta cooking waterreserved for use as needed
Place a pot of water on the stove and bring it to a boil. Add about a tablespoon of salt to the water and then cook the pasta until it is tender. Scoop out a bit of the cooking water and set it aside prior to draining the pasta.
While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the onions and saute for about 4-5 minutes, until they are lightly browned. Add the garlic and saute until fragrant, about 30 seconds.
Add the bell peppers and mushrooms and stir to combine. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon of pepper. Saute for 2-3 minutes until they are hot and slightly tender, but still a bit crisp.
While the vegetables are finishing, whisk together the cream, the chipotle pepper, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the oregano. Add the cream mixture to the hot skillet and stir to coat the vegetables.
Let it cook for about a minute and then add the pasta to the skillet with all of the vegetables. Toss to combine and then continue tossing and stirring the skillet while allowing the sauce to finish thickening for about a minute until it is coating the pasta and vegetables.
Add a splash or two of the pasta water to the skillet, if the pasta seems dry. (If you forgot to reserve the pasta water, use a splash of cream.) Serve immediately. Enjoy!