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
Scale
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.
