Jalapeno Popper Pasta with Brown Butter Breadcrumbs

Jalapeno Popper Pasta with Brown Butter Breadcrumbs takes approximately 30 minutes from beginning to end. This recipe serves 4. One serving contains 553 calories, 19g of protein, and 30g of fat. For $1.31 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe from Bake Your Day requires asiago cheese, whole wheat pasta, butter, and yellow onion. It works well as an affordable main course. 728 people have made this recipe and would make it again. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is solid. Similar recipes include Creamy Pasta Verde with Garlic Brown Butter Breadcrumbs, Jalapeno Popper Pasta, and Jalapeno Popper Pasta Salad.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Cook the pasta according to package directions. While the pasta water comes to a boil, make the breadcrumbs by browning the butter in a small sauce pan. Let the butter melt over medium-high heat until bubbly. Stir with a wire whisk and continue to do so until the color changes and you see brown flakes show up on the bottom of the pan, the butter will have a nutty, almost sweet fragrance. This will take 7-8 minutes. Watch closely because the butter will burn easily. Remove from the heat, stir in the breadcrumbs and salt and set aside. While the pasta cooks, heat the oil in a high-sided skillet over medium heat. Add the onions and garlic, along with a small pinch of salt and cook until fragrant and softened, about 5 minutes. Add the jalapenos and stir. Cook for another 2-3 minutes, stirring often. Add the cream cheese and when it begins to melt, add the milk, about 1/4 cup at a time, stirring well after each addition.After the cream cheese is melted and the milk is incorporated, add the asiago cheese and 1/4 cup pasta water and stir well to combine. Add the additional 1/4 cup pasta water and season with pepper to taste.

 

Step by step:

1. Cook the pasta according to package directions. While the pasta water comes to a boil, make the breadcrumbs by browning the butter in a small sauce pan.

2. Let the butter melt over medium-high heat until bubbly. Stir with a wire whisk and continue to do so until the color changes and you see brown flakes show up on the bottom of the pan, the butter will have a nutty, almost sweet fragrance. This will take 7-8 minutes. Watch closely because the butter will burn easily.

3. Remove from the heat, stir in the breadcrumbs and salt and set aside. While the pasta cooks, heat the oil in a high-sided skillet over medium heat.

4. Add the onions and garlic, along with a small pinch of salt and cook until fragrant and softened, about 5 minutes.

5. Add the jalapenos and stir. Cook for another 2-3 minutes, stirring often.

6. Add the cream cheese and when it begins to melt, add the milk, about 1/4 cup at a time, stirring well after each addition.After the cream cheese is melted and the milk is incorporated, add the asiago cheese and 1/4 cup pasta water and stir well to combine.

7. Add the additional 1/4 cup pasta water and season with pepper to taste.

Nutrition Information:

covered percent of daily need