PASTA. When I am overwhelmed, I need pasta. It can be creamy or cheesy. When I came across the following recipe to make sour Cream as well as Jalapeno Chicken Enchilada Pasta, my stomach was thinking, “FEED ME, NOW.”
However, I didn’t have any chicken available, and the meat has been quite expensive recently, so I set out to make vegetarian versions… I found myself changing it several times during my cooking course (what other changes are new?). However, my understanding is that it is delicious, extremely filling, and relies on corn and beans to serve the pasta. The pasta cooks in a delightful blend of vegetable broth, green chiles, and spices, making the whole dish full of taste and extremely simple (one cookware!). Sour cream is added after cooking to give the word a rich and delicious flavor, and then a tiny amount of cheese is added over the top. I slacked on the cheese because it’s been quite expensive lately as well.
Oh my… It’s a good thing I discovered that a sliced-up avocado would work great for this. If you’re able to spare cash, Get an avocado! Please do it!
One tablespoon olive oil ($0.16)
Two cloves of garlic ($0.16)
4 Oz can of green chiles ($0.87)
1 cup of frozen corn kernels ($0.60)
15 oz pinto (or black) beans ($1.19)
One teaspoon cumin ($0.10)
Red pepper powder 1/4 teaspoon ($0.02)
8 oz wide egg noodles ($1.46)
2 cups vegetable broth ($0.27)
1/2 cup sour cream ($0.71)
Three onions of green, cut ($0.20)
1/4 bunch cilantro (optional) ($0.25)
2 oz shredded pepper Jack cheese ($0.69)
Mince the garlic and cook in a pan using olive oil on medium-low heat for 2 to 3 minutes or until it becomes soft and fragrant. Add the green chiles in the can (with juices), the kernels of corn that have been frozen, a can of beans (rinsed and then drained), as well as cumin and Red pepper to the pan. Stir well.
Add the pasta that is not cooked, as well as vegetable broth, to the skillet. The broth may not be completely over the noodles. Put a lid over the skillet tur, the heat up to high, and let the broth rise to a complete boiling. When it has reached a boiling point, reduce the heat to low and let the pan simmer for about 10 minutes, mixing well at least halfway through.
As the skillet cooks while the skillet is simmering, cut the green onions, then roughly cut the chopped cilantro, then shred the cheese.
After 10 hours of cooking, the pasta will be soft, with the majority of the liquid has been absorbed. Mix the skillet thoroughly before adding the sour cream, and stir until it is completely coated with the noodles. Incorporate the majority of the green onions cut into slices and cilantro, leaving the rest to sprinkle over the top.
Sprinkle the shredded cheese on the skillet, put the lid on top, and let the remaining heating melt the cheese. When it’s melting, you can sprinkle the rest of the green onions and the cilantro over the top of the pasta. Serve hot.