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
Scale
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.
