Cheesecake Factory Chipotle Pasta – ★★★★✩

ImageI’m always looking for new pasta recipes because it is so easy during the week to cook up some whole wheat pasta and a quick sauce. This recipe is just that. It is extremely easy and delicious to boot. The creamy sauce is rich but complimented nicely with crunchy veggies. The first night we had this it earned five stars because it was so flavorful but Perry knocked one star off the following day and this is why:

This recipe was really good fresh from the pot the night we ate it. The sauce was creamy, the pasta was cooked perfectly and the veggies added not only color to the dish but lots of flavor. My disappointment came the following day when I popped my tupperware in the microwave at work and the sauce totally separated to the bottom of my bowl. The leftovers are not as good via microwave. It wasn’t terrible but I much rather this leftover when Kelsey can reheat if on the stove and add the tortilla chips on top. That is my only complaint that I cannot take leftovers of this one to work because it is not the same. 

Serves: 8      Calories: 470       Time: 

Ingredients:

  • Juice of one lemon
  • 3 tablespoons honey
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 2 tbsp butter
  • 1 tbsp canola oil
  • 1 yellow bell pepper, rinsed ribbed and chopped
  • 1 red bell pepper, rinsed ribbed and chopped
  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 1.5 cups of frozen peas
  • 1 lb whole wheat pasta (we used penne)
  • 3 tbsp adobo sauce ( OPTIONAL: chop up and add a chipotle pepper or two to add additional heat)
  • 2 cups heavy cream
  • 1 cup grated parmesan cheese
  • tortilla chips to top 

Directions:

  1. Cook pasta according to its package directions.
  2. Combine lemon juice, honey, salt and pepper in a bowl. Set aside
  3. Chop veggies and garlic
  4. Over medium high heat, heat a skillet and add butter and canola oil. 
  5. Add peppers, onion and lemon/honey mixture. Cook for approximately 5 minutes (until onions become clear) stirring as not to burn the honey. 
  6. Add garlic and cook for 30 seconds more. 
  7. Add frozen peas, heavy cream and parmesan cheese. Cook until peas are heated through approximately 5 minutes
  8. Let simmer for a few minutes so sauce will thicken and add adobo sauce and optional chopped chipotle  
  9. If you are making homemade tortilla chips now would be the time to do it. 
  10. Dish your pasta and top with tortilla chips. We also sprinkled chipotle pepper powder on top. Can you tell we like it hot 🙂
  11. Enjoy!
  12. TIP : When reheating do it stovetop to protect the sauce from separating. Heat over medium flame and stir constantly. There is cheese in this recipe so it will burn if you do not keep a constant stir. 

*Photo is an original belonging to me

*Original recipe adopted from http://mrsschwartzkitchen.blogspot.com/

 

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