|I saw this recipe in the pasta swap that A Taste of Home Cooking hosted. I was out of town during the swap, so I wasn't able to participate. There were so many amazing pasta recipes shared, but this one really piqued my interest. The sauce had a great Tex-Mex flavor, though I will increase the heat next time with the addition of a chipotle pepper or two. I stayed pretty true to the original recipe posted by Kate's Recipe Box. This is such an easy weeknight meal, it comes together very quickly. Though it does dirty a lot of dishes, it's totally worth it.|
2 tablespoons olive oil
1 large onion, diced
1 red bell pepper, diced
1 teaspoon salt
3 cloves garlic, minced
1 pound linguine pasta
1 cup sour cream
¼ cup cilantro, plus more for garnish
4 ounces can mild diced green chiles
2/3 cup shredded Mexican cheese blend
¼ teaspoon cayenne pepper
½ teaspoon black pepper
Heat olive oil in a large skillet over medium-high heat. Add the onions, bell peppers and salt to the pan; cook until tender, stirring occasionally. Add the garlic and sauté for 30 seconds more. Prepare the pasta according to package directions.
Place the pepper mixture into the bowl of a food processor along with sour cream, cilantro, green chiles, cheese, cayenne and black pepper. Puree until smooth scraping the sides as needed.
Toss the pasta with the sauce. Plate and garnish with cilantro.
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