If you are searching for a dish that strikes the perfect balance between smoky, spicy, and luxuriously creamy, then this Creamy Roasted Poblano Pasta Recipe is going to become your new favorite. This pasta combines the deep, roasted flavor of poblano peppers with a silky cream sauce that clings beautifully to every bite of tender pasta. It feels indulgent but comes together with surprisingly simple ingredients that offer a vibrant punch of flavor and a comforting warmth, making it a fantastic choice for any night of the week.
Ingredients You’ll Need
Getting this recipe right comes down to a handful of thoughtful ingredients, each playing a special role in building the creamy texture, smoky aroma, and fresh finish of the dish.
- 12 oz pasta: Choose fettuccine, penne, or your favorite shape to soak up all that delicious sauce perfectly.
- 3 large poblano peppers: These provide the smoky, slightly spicy backbone of the dish.
- 1 tablespoon olive oil: Helps sauté the aromatics and brings richness to the sauce.
- 1 small yellow onion, diced: Adds natural sweetness and depth of flavor when cooked down.
- 3 cloves garlic, minced: Offers a punch of savory brightness that lifts the entire dish.
- 1/2 cup vegetable broth: A light base to blend the roasted peppers into a smooth sauce without overpowering them.
- 1 cup heavy cream: The creamy dream element that makes this pasta irresistibly silky.
- 1/2 cup grated Parmesan cheese: Brings savory sharpness and melts smoothly into the sauce.
- 1 tablespoon lime juice: Adds a zesty brightness that balances the richness beautifully.
- Salt and black pepper to taste: Essential for seasoning and bringing all the flavors together.
- Chopped cilantro and extra cheese for garnish (optional): Fresh herbs and an extra sprinkling of cheese add color and flair.
How to Make Creamy Roasted Poblano Pasta Recipe
Step 1: Roast and Prepare the Poblanos
Roasting the poblano peppers is where the smoky magic begins. Whether you char them over an open flame or in your broiler, the goal is to get blackened, blistered skins. Then, cover them to steam, which loosens the skin making it easy to peel off, revealing tender, flavor-packed flesh. Removing the seeds ensures the perfect mild heat level that complements without overwhelming.
Step 2: Cook the Pasta
While those poblanos are steaming, bring a pot of salted water to boil and cook your pasta until al dente—firm to the bite but fully cooked. Drain and set aside. This ensures the pasta stays perfectly textured once mixed with the creamy sauce.
Step 3: Sauté Aromatics
In a large skillet, heat olive oil over medium heat and add your diced onion. Sauté it gently until softened and translucent, about 3 to 4 minutes. Then stir in the minced garlic and cook just another minute to unlock those delicious aromas, making the base of your sauce fragrant and flavorful.
Step 4: Blend the Sauce
Transfer the sautéed onion, garlic, and roasted poblanos into a blender along with the vegetable broth. Blend until ultra-smooth and creamy in consistency. Pour this mixture back into your skillet, getting ready to build that luscious sauce around it.
Step 5: Finish the Creamy Sauce
Stir the heavy cream into the blended poblano mixture and simmer gently for 3 to 5 minutes, allowing the sauce to thicken just slightly. Next, fold in the grated Parmesan cheese and fresh lime juice. Taste and season with salt and black pepper as needed. This final combination creates a vibrant, creamy sauce that’s bursting with smoky, tangy, and cheesy notes.
Step 6: Combine Pasta and Sauce
Toss your perfectly cooked pasta in the skillet with the creamy poblano sauce. Ensure every strand or piece is coated luxuriously—this is the moment the dish comes together, inviting you to dig into warm, velvety comfort with hints of vibrant spice.
How to Serve Creamy Roasted Poblano Pasta Recipe
Garnishes
Add some fresh chopped cilantro and an extra dusting of Parmesan cheese on top just before serving to bring bursts of freshness and a slight crunch, which contrast beautifully with the creamy sauce.
Side Dishes
This dish pairs wonderfully with crisp green salads, roasted vegetables, or even a side of crusty garlic bread to sop up every last bit of the decadent sauce. Keep the sides light and fresh to balance the richness.
Creative Ways to Present
For a dinner party, serve this creamy roasted poblano pasta recipe in individual bowls sprinkled with toasted pepitas or a drizzle of chili-infused oil. You can also add grilled chicken or shrimp on top to elevate it into a heartier entree that will impress all your guests.
Make Ahead and Storage
Storing Leftovers
You can keep any leftovers in an airtight container in the refrigerator for up to three days. The sauce may thicken upon resting, but a gentle reheat with a splash of cream or broth will bring back that silky texture effortlessly.
Freezing
This dish freezes well if you want to prep in advance. Store the pasta and sauce together or separately in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, adding a bit of vegetable broth or cream to loosen the sauce. Stir frequently to heat evenly without drying out the pasta or breaking the sauce.
FAQs
Can I use other types of peppers instead of poblanos?
Absolutely! While poblanos provide a unique mild spice and smokiness, you can experiment with roasted bell peppers or Anaheim peppers. Just keep in mind the flavor and heat level will vary.
Is this Creamy Roasted Poblano Pasta Recipe vegetarian?
Yes, it is vegetarian by default. You can also make it vegan by swapping the heavy cream with a plant-based alternative and using a dairy-free Parmesan substitute or nutritional yeast.
How spicy is this recipe?
The poblanos give a gentle, mild heat that’s approachable for most palates. If you prefer more heat, consider adding a pinch of cayenne or chopped jalapeño while cooking the aromatics.
Can I make the sauce ahead of time?
Definitely! The sauce actually tastes wonderful after resting as the flavors meld even deeper. Make the sauce up to three days in advance and simply warm it up before tossing with freshly cooked pasta.
What’s the best pasta shape for this recipe?
Shapes like fettuccine, penne, or rigatoni work beautifully because they hold the creamy sauce well. Feel free to use your favorite pasta—long noodles, stuffed ravioli, or even gluten-free options will all work.
Final Thoughts
This Creamy Roasted Poblano Pasta Recipe is nothing short of a revelation when it comes to transforming simple ingredients into a dish full of flavor, comfort, and a touch of elegance. It’s the kind of meal you want to make again and again, whether for a special occasion or a cozy weeknight dinner. I absolutely encourage you to try it out—you might just find yourself adding it to your regular rotation for good reason!
Print
Creamy Roasted Poblano Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
Creamy Roasted Poblano Pasta is a flavorful Mexican-inspired main course featuring perfectly roasted poblano peppers blended into a rich, creamy sauce tossed with your choice of pasta. This comforting dish balances smoky, tangy, and cheesy notes, making it a perfect weeknight dinner that’s vegetarian and easy to prepare.
Ingredients
Pasta and Sauce
- 12 oz pasta (fettuccine, penne, or your choice)
- 3 large poblano peppers, roasted and peeled
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/2 cup vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lime juice
- Salt and black pepper to taste
Garnish
- Chopped cilantro (optional)
- Extra Parmesan cheese (optional)
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain well and set aside.
- Roast the Poblanos: Roast the poblano peppers over an open flame or under a broiler until the skins are blackened and blistered. Place them in a bowl and cover with a plate or plastic wrap to steam for 10 minutes, which makes peeling easier. Peel off the skins, remove seeds, and roughly chop the peppers.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
- Blend the Sauce: Transfer the sautéed onions, garlic, and chopped poblanos to a blender. Add vegetable broth and blend until smooth.
- Simmer the Sauce: Pour the blended sauce back into the skillet and stir in the heavy cream. Simmer over medium-low heat for 3 to 5 minutes until the sauce thickens slightly.
- Finish the Sauce: Stir in grated Parmesan cheese and lime juice. Season with salt and black pepper to taste.
- Toss with Pasta and Serve: Combine the cooked pasta with the poblano cream sauce, tossing well to coat. Serve warm, garnished with chopped cilantro and extra Parmesan cheese if desired.
Notes
- For added protein, top with grilled chicken, shrimp, or mix in black beans.
- To make this recipe vegan, substitute heavy cream with plant-based cream and use a dairy-free Parmesan alternative or omit the cheese.
- The poblano cream sauce can be prepared ahead and refrigerated for up to 3 days. Reheat gently before serving.
