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Creamy Southwestern Chipotle Beef Pasta
By Lauren McDuffie · mykitchenlittle.com
Serves 4
| prepBring a large pot of salted water to a boil | ||||||
| 1 pound / 450 g cavatappi or other short pasta | Cook pasta in salted water, reserve 1 cup | Toss with cooked pasta, season to taste | ||||
| 2 poblano peppers, thinly sliced | Sauté poblanos & shallots until charred, 5 min | Add oil & beef, cook undisturbed 4–5 min | Reduce heat, add seasonings, cook 1 min | Add tomato paste, chipotle & pasta water | Stir in sour cream & cheese, warm through | |
| 2 shallots, thinly sliced | ||||||
| 1 pound / 450 g ground beef | ||||||
| 1 packet taco seasoning (low sodium if possible) | ||||||
| 1 teaspoon garlic powder | ||||||
| 2 teaspoons beef stock concentrate | ||||||
| 3 tablespoons tomato paste | ||||||
| 1 canned chipotle pepper, minced + 1 teaspoon adobo sauce | ||||||
| ⅔ cup / 160 ml reserved pasta cooking water | ||||||
| ⅔ cup / 160 ml sour cream or plain Greek yogurt | ||||||
| 1 cup / 115 g shredded Mexican cheese blend | ||||||
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