coriander lime crema pasta

Coriander Lime Crema Pasta

For 4 people

Gather these ingredients:

• 3 tbsp olive oil
• 3 cloves garlic, chopped
• 1 large onion, chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 10 cherry tomatoes, halved
• 3/4 cup sour cream (180 ml)
• 1/2 cup milk (120 ml)
• 1 cup Mexican-style cheese, crumbled (100 g)
• 4 tbsp fresh lime juice
• 3 tbsp fresh coriander, chopped
• 8 oz gemelli pasta (225 g)
• Salt and pepper, to taste
• Chili flakes, optional

Nutritional Information

• Calories: 511
• Fat: 35g
• Carbohydrates: 37g
• Fiber: 3g
• Sugar: 10g
• Protein: 15g

Preparation

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet at medium-high heat. Add garlic and onion, sautéing until tender (around 6-7 minutes).
3. Add zucchini, squash, and cherry tomatoes. Sprinkle with salt and continue to sauté until tender.
4. Place a baking sheet lined with aluminum foil in the oven and add cherry tomatoes, cut-side down. Drizzle with olive oil and bake for 15-20 minutes, until softened.
5. Cook pasta according to package instructions. Drain and set aside.
6. In a saucepan, combine sour cream, milk, and Mexican-style cheese. Heat over medium-low heat, stirring constantly until cheese is melted and sauce is smooth.
7. Add lime juice, coriander, and chili flakes (if desired) to the sauce and remove from heat.
8. Combine pasta with sauce and toss until well coated. Plate pasta, top with roasted tomatoes, and serve hot.

Additional Insights

Though there isn't a specific recipe for 'Rohes Material's coriander lime crema pasta' within the given sources, we can create a hypothetical recipe with inspiration from the ingredients and flavors mentioned:

Hypothetical Coriander Lime Crema Pasta Recipe

Ingredients:

• 12 oz pasta (340g)
• 1 cup sour cream (236 ml)
• 1/2 cup Greek yogurt (113 g) or extra sour cream
• 1 cup grated Parmesan cheese (113g)
• 2 large cloves garlic, minced
• 1 jalapeno, seeded and finely chopped
• 1 cup fresh cilantro leaves (28g)
• 1 small lime, zested and juiced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp black pepper

Preparation

1. Cook pasta according to package instructions until al dente, then drain and set aside.
2. In a blender or food processor, mix sour cream, Greek yogurt, Parmesan cheese, garlic, jalapeno, 1/2 cup chopped cilantro, lime zest, chili powder, cumin, salt, and pepper.
3. Blend until smooth, then set aside.
4. Heat a large skillet over medium heat. Add butter and once melted, pour in the blended sauce, and cook, stirring constantly, until slightly thickened (about 5 minutes).
5. Add cooked pasta to the skillet and toss to coat.
6. Top with remaining chopped cilantro.
7. Serve hot with additional lime wedges, if desired.

Enjoy your hypothetical coriander lime crema pasta, inspired by celestial notes and zesty lime flavors found in the provided sources!