Créé avec l’IA
Spicy Southwest Crab Penne Skillet
35 min 622 kcal par portion Facile
Ingrédients
4 Portions
- Dry penne pasta325 g
- Halal crab meat450 g
- Mixed bell peppers, sliced300 g
- Onion, sliced150 g
- Cilantro, chopped40 g
- Alcohol-free halal white sauce450 g
- Swiss cheese made with microbial rennet, grated125 g
- Olive oil15 ml
- Serrano peppers, minced50 g
- Smoked paprika12 g
- Corn kernels200 g
Instructions
- 1
Bring a large pot of water to a boil. Add the penne and cook according to the package directions until al dente. Reserve about 250 ml of the pasta water, then drain the pasta.
- 2
While the pasta cooks, heat the olive oil in a large, deep skillet over medium-high heat.
- 3
Add the sliced onion, mixed bell peppers, and minced serrano peppers. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
- 4
Add the corn kernels and smoked paprika. Cook for 2 minutes, stirring frequently, until the paprika is fragrant and the corn is heated through.
- 5
Reduce the heat to medium-low. Pour in the alcohol-free halal white sauce and stir until evenly combined. If the sauce is very thick, gradually mix in a little reserved pasta water until it reaches a creamy consistency.
- 6
Gently fold in the halal crab meat and simmer for 2–3 minutes, just until heated through. Avoid vigorous stirring so the crab remains in pieces.
- 7
Add the drained penne to the skillet and toss until the pasta is evenly coated with the sauce and vegetables.
- 8
