The Creamy Roasted Poblano Pasta Recipe is a delightful celebration of smoky, rich flavors wrapped in a luscious, velvety sauce that clings perfectly to every strand of pasta. This dish marries the mild heat and earthiness of roasted poblano peppers with a luxurious blend of cream, Parmesan, and a zesty hint of lime, making it an irresistible meal that’s both comforting and exciting. Whether you’re craving a quick vegetarian dinner or looking to impress guests with something unique, this recipe hits all the right notes with its bright, creamy character and satisfying textures.
Ingredients You’ll Need
Simple ingredients come together to create this stunning Creamy Roasted Poblano Pasta Recipe. Each one plays a crucial role, from the smoky depth of poblano peppers to the sharp tang of Parmesan, ensuring every bite is bursting with flavor and every texture adds to the dish’s creamy appeal.
- 2 medium poblano peppers: The star of the dish, roasted until charred for smoky depth.
- 8 oz pasta (fettuccine, linguine, or penne): Choose your favorite shape that will hold the creamy sauce well.
- 2 tablespoons olive oil: Used to sauté aromatics, adding richness and depth.
- 1 small onion (chopped): Provides sweetness and a tender base flavor.
- 3 cloves garlic (minced): Brings a savory punch that complements the poblanos.
- 1 cup heavy cream: Creates the smooth, indulgent texture of the sauce.
- ½ cup milk: Lightens the cream slightly, making it perfectly creamy.
- ½ cup grated Parmesan cheese: Adds umami richness and helps thicken the sauce.
- 1 tablespoon lime juice: Brightens and balances the creaminess with a fresh zing.
- ½ teaspoon salt: Essential for enhancing all the flavors.
- ¼ teaspoon black pepper: Adds a gentle spice to round out the dish.
- 2 tablespoons chopped cilantro (optional): For a fresh herbaceous finish that brightens each bite.
- Extra Parmesan for topping: A final flourish for added flavor and texture.
How to Make Creamy Roasted Poblano Pasta Recipe
Step 1: Roast the Poblano Peppers
Begin by roasting your poblano peppers directly over a flame or under the broiler until their skins are blackened and blistered. This charring is essential to develop that signature smoky flavor. Once roasted, let them steam under plastic wrap for about 10 minutes — this loosens the skins beautifully for easy peeling. After peeling, remove the seeds and stems, then roughly chop the poblanos. This step unlocks the deep, complex flavor that forms the backbone of your sauce.
Step 2: Cook the Pasta
While the poblanos are steaming, boil your choice of pasta until just al dente. This timing ensures the pasta will soak up the sauce perfectly without becoming mushy. Drain the pasta and set it aside, ready to be enveloped in the creamy poblano goodness.
Step 3: Sauté Aromatics
In a large skillet, heat the olive oil over medium heat, then add the chopped onion. Cook it gently until it turns soft and translucent, about 5 minutes, coaxing out natural sweetness. Add the minced garlic and cook for another minute — this will infuse the base with savory, fragrant notes that harmonize beautifully with the roasted peppers.
Step 4: Combine Poblanos and Aromatics
Stir the chopped roasted poblanos into the skillet and let everything cook together for about 2 minutes. This allows the flavors to mingle and the peppers to warm through, setting the stage for a velvety finish.
Step 5: Blend the Sauce
Transfer the pepper and onion mixture to a blender. Add heavy cream, milk, Parmesan cheese, lime juice, salt, and black pepper. Blend until the sauce is smooth and luxuriously creamy. This step is where the magic happens; you transform simple ingredients into a decadent, silky sauce that’s bursting with flavor.
Step 6: Bring Sauce and Pasta Together
Return the sauce to your skillet and warm it gently over low heat. Add the cooked pasta and toss everything together, ensuring each strand or piece is perfectly coated in that luscious sauce. It’s now ready to be plated, topped, and enjoyed.
How to Serve Creamy Roasted Poblano Pasta Recipe
Garnishes
Add chopped cilantro on top for a fresh, herbal brightness that contrasts the creamy sauce beautifully. Sprinkle some extra Parmesan cheese for a salty punch and a bit of texture. If you love a bit of heat, a light drizzle of chili oil or a few red pepper flakes can be great additions as well.
Side Dishes
This pasta pairs wonderfully with crisp, refreshing salads like a simple arugula with lemon vinaigrette or a tangy cabbage slaw. Garlic bread or warm crusty bread also makes a fantastic accompaniment, perfect for mopping up every drop of that creamy poblano sauce.
Creative Ways to Present
For an elegant touch, serve the pasta in individual bowls, garnished with a sprig of cilantro and a lime wedge on the side. You can also add grilled shrimp or sliced chicken breast on top for added protein, turning this into a hearty main course that impresses any crowd. The vibrant green of the poblanos against the creamy sauce makes for a stunning plate that’s as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the Creamy Roasted Poblano Pasta Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it sits, but the sauce may thicken, so a little stirring and adding a splash of milk during reheating will bring it back to life.
Freezing
This pasta doesn’t freeze as well due to the creamy sauce, which may separate when thawed. However, if you wish to freeze, place it in a freezer-safe container and consume within 1 month. Thaw overnight in the refrigerator and be prepared to adjust the consistency when reheating.
Reheating
Reheat gently over low heat on the stovetop, stirring frequently. Add a tablespoon of milk or cream if the sauce feels too thick or dry. Avoid high heat to keep that silky texture intact and prevent separating. The goal is to warm it through without losing the luxurious creaminess that makes this dish special.
FAQs
Can I use different types of pasta for this recipe?
Absolutely! While fettuccine, linguine, or penne work best because they hold the sauce well, you can certainly experiment with shells, rotini, or even spaghetti depending on your preference.
How spicy is the Creamy Roasted Poblano Pasta Recipe?
It has a mild, smoky heat thanks to the poblano peppers, which are generally mild. If you want more heat, adding a roasted jalapeño or a pinch of red pepper flakes is an easy way to kick up the spice.
Is this recipe vegetarian?
Yes, this recipe is fully vegetarian and can easily be made vegan by swapping dairy cream and Parmesan for plant-based alternatives.
Can I make this recipe gluten-free?
Definitely! Just use your favorite gluten-free pasta, and the rest of the ingredients are naturally gluten-free.
What can I add for extra protein?
Grilled chicken, sautéed shrimp, or even crispy tofu cubes can pair beautifully with this creamy sauce, turning it into a well-rounded meal.
Final Thoughts
If you’re looking for a comforting yet exciting dish to add to your dinner rotation, the Creamy Roasted Poblano Pasta Recipe is a must-try. Its smooth, smoky, and tangy flavors come together in a way that feels both indulgent and fresh. Trust me, once you make it, this recipe will quickly become one of your favorites to share with family and friends. So grab those poblanos and get ready to enjoy a bowl of pure deliciousness!
Print
Creamy Roasted Poblano Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
This Creamy Roasted Poblano Pasta is a flavorful Mexican-inspired dish featuring roasted poblano peppers blended into a smooth, creamy sauce. Tossed with your choice of pasta and garnished with fresh cilantro and Parmesan, it’s a comforting vegetarian main course perfect for any night of the week.
Ingredients
Pasta
- 8 oz pasta (fettuccine, linguine, or penne)
Vegetables
- 2 medium poblano peppers
- 1 small onion, chopped
- 3 cloves garlic, minced
Sauce
- 2 tablespoons olive oil
- 1 cup heavy cream
- ½ cup milk
- ½ cup grated Parmesan cheese
- 1 tablespoon lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Garnishes
- 2 tablespoons chopped cilantro
- Extra Parmesan cheese for topping
Instructions
- Roast Poblanos: Roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered. Transfer them to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skin. Peel off the skins, then remove the seeds and stems. Roughly chop the roasted peppers.
- Cook Pasta: Prepare the pasta according to the package directions until al dente. Drain well and set aside.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Cook Poblanos in Skillet: Add the chopped roasted poblanos to the skillet and cook for 2 minutes, allowing the flavors to meld.
- Blend Sauce: Transfer the skillet contents to a blender along with heavy cream, milk, Parmesan cheese, lime juice, salt, and black pepper. Blend until the sauce is smooth and creamy.
- Heat Sauce & Combine: Return the blended sauce to the skillet and warm gently over low heat, stirring occasionally. Add the cooked pasta and toss well to coat evenly with the sauce.
- Serve: Plate the pasta and top with extra Parmesan cheese and chopped cilantro if desired. Serve warm.
Notes
- For extra richness, stir in a tablespoon of butter while reheating the sauce.
- For added protein, top with grilled chicken or shrimp.
- To increase spiciness, include a roasted jalapeño pepper along with the poblanos when making the sauce.
