Créé avec l’IA
Spicy Cilantro Clam Penne Skillet
35 min 620 kcal par portion Facile
Ingrédients
4 Portions
- Dry penne pasta400 g
- Cooked clam meat400 g
- Halal white sauce400 g
- Sliced mushrooms400 g
- Diced onion250 g
- Sliced bell peppers300 g
- Chopped cilantro40 g
- Olive oil30 ml
- Sliced jalapeno peppers100 g
- Minced garlic30 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.
- 2
Reserve about 250 ml of the pasta cooking water, then drain the penne and set it aside.
- 3
Heat the olive oil in a large, deep skillet over medium-high heat.
- 4
Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened.
- 5
Add the sliced mushrooms and bell peppers. Cook for 6–8 minutes, stirring occasionally, until the mushrooms have released their moisture and the vegetables are tender.
- 6
Stir in the sliced jalapeno peppers and minced garlic. Cook for 1–2 minutes until fragrant.
- 7
Reduce the heat to medium-low and add the halal white sauce. Stir well and gently heat the sauce without allowing it to boil vigorously.
- 8
Add the cooked clam meat and simmer gently for 2–3 minutes, just until heated through. Avoid overcooking the clams, as they may become tough.
