Ziti with Poblanos and Chipotle Sauce

Ingredients for Ziti with Poblanos and Chipotle Sauce

• 1 large onion, thinly sliced (350g )

• 230g fresh poblano chillies, stemmed, seeded, and thinly sliced lengthwise

• 2 tablespoons olive oil

• 240ml chopped bottled roasted red peppers

• 450g ziti or penne

• 1 tablespoon chopped canned chipotles in adobo

• 350ml soured cream

• 240ml chopped spring onions (about 1 bunch)

• 1/4 cup chopped coriander

• raw green (hulled) pumpkin seeds (pepitas), toasted

How to make Ziti with Poblanos and Chipotle Sauce

Cook onion, poblanos, and 1/2 teaspoons salt in oil in a heavy medium pot over medium heat, covered, stirring occasionally, until onion is golden, 8 to 10 minutes. Add red peppers and cook, stirring occasionally, until onion is tender, 2 to 3 minutes.

Meanwhile, cook ziti in a pasta pot of boiling salted water (2 tablespoons salt for 5.7L water) until al dente. Reserve 240ml cooking water, then drain ziti.

While ziti cooks, purée chipotles with soured cream in a blender.

Add purée to onion mixture with spring onions, coriander, 1/4 cup cooking water, and 1/2 teaspoons salt and bring to a simmer, stirring. Add ziti and toss, moistening with additional cooking water if desired. Season with salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.