If you are craving a dish that perfectly balances comfort with a vibrant kick, this Creamy Roasted Poblano Pasta Recipe is just what you need. Imagine tender pasta enveloped in a luscious, smoky sauce made from roasted poblano peppers, creamy cheeses, and a touch of lime to brighten every bite. This recipe brings together simple ingredients into a dish that’s both comforting and exciting, making it an instant favorite for cozy dinners or impressing friends with minimal fuss.
Ingredients You’ll Need
Don’t let the simplicity of this ingredient list fool you; each component is essential to building the layers of flavor and texture that make this dish so special. From the charred poblano peppers to the creamy Parmesan, these ingredients work harmoniously to create a sauce that’s smooth, smoky, and perfectly tangy.
- 8 ounces fettuccine or pasta of choice: A sturdy pasta like fettuccine holds the creamy sauce beautifully.
- 2 medium poblano peppers: Roasting these gives the dish its signature smoky flavor and gentle heat.
- 1 tablespoon olive oil: Adds richness while helping soften the aromatics.
- 1/2 small onion, chopped: Brings a subtle sweetness that balances the smoky peppers.
- 2 cloves garlic, minced: Infuses the sauce with depth and warmth.
- 1/2 cup heavy cream: Creates that irresistibly creamy texture.
- 1/4 cup milk: Lightens the sauce slightly without losing creaminess.
- 1/2 cup grated Parmesan cheese: Adds savory umami that rounds out the flavors.
- 1 tablespoon lime juice: Lifts the dish with a fresh zesty note.
- Salt and black pepper to taste: Essential for seasoning and enhancing flavors.
- Chopped cilantro for garnish (optional): Offers a fresh herbal brightness as a finishing touch.
How to Make Creamy Roasted Poblano Pasta Recipe
Step 1: Roast and Prep the Poblanos
Start by roasting the poblano peppers until their skins are beautifully charred all over – this can be done over an open flame or in your oven’s broiler. Once blackened, place them in a bowl and cover to let the steam loosen their skins, making peeling effortless. After about 10 minutes, peel off the skins, remove the seeds, and chop roughly. This smoky foundation is the heart of your creamy sauce.
Step 2: Cook the Pasta
Bring a pot of salted water to a boil and cook your pasta according to the package instructions until al dente. Once done, drain and set the pasta aside, ready for its saucy transformation.
Step 3: Sauté Aromatics
In a skillet, warm the olive oil over medium heat. Add the chopped onion and cook until it softens and starts to turn translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant but not browned. These aromatics add a lovely sweet and savory layer to the sauce.
Step 4: Blend the Sauce
Combine the sautéed onion and garlic, chopped roasted poblanos, heavy cream, milk, and Parmesan cheese in a blender. Puree everything until smooth, creating that luscious creamy sauce that will coat each strand of pasta perfectly.
Step 5: Finish the Sauce and Combine
Pour the blended sauce back into the skillet and warm it gently over low heat. Stir in the lime juice, then season generously with salt and black pepper to taste. Add your cooked pasta to the skillet and toss well, ensuring every bite gets coated in that smoky, creamy glory.
How to Serve Creamy Roasted Poblano Pasta Recipe
Garnishes
Chopped fresh cilantro adds a pop of color and a bright herbal note that complements the smoky depth of the poblano sauce. If you like a little something extra, a sprinkle of toasted pepitas or extra Parmesan cheese can bring delightful texture and flavor contrast to your plate.
Side Dishes
This pasta works wonderfully alongside a crisp green salad with a citrus vinaigrette, which helps refresh your palate between bites. For something heartier, serve with garlic bread to scoop up any leftover sauce—the perfect cozy combo.
Creative Ways to Present
For a fun twist, try serving this creamy roasted poblano pasta in hollowed-out roasted bell peppers or small ramekins topped with a crisp breadcrumb crust. This not only looks impressive but adds an inviting texture that elevates the experience.
Make Ahead and Storage
Storing Leftovers
Leftover creamy roasted poblano pasta keeps well in an airtight container in the refrigerator for up to three days. Keep the pasta separate from additional garnishes to maintain freshness and flavor.
Freezing
You can freeze the poblano cream sauce on its own for up to two months. Thaw it overnight in the refrigerator before reheating gently on the stove. It’s best to add freshly cooked pasta when you’re ready to serve.
Reheating
When reheating, warm the sauce slowly over low heat to prevent curdling and stir occasionally. Toss in the pasta just until heated through to preserve texture and flavor. If the sauce thickens too much, add a splash of milk or cream to loosen it back up.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While fettuccine is ideal for holding the creamy sauce, feel free to use penne, rigatoni, or even spaghetti depending on your preference or what you have on hand.
How spicy is this Creamy Roasted Poblano Pasta Recipe?
Poblanos have a mild heat level, so this dish is gently smoky rather than spicy hot. You can remove all seeds to lower heat further, or add a pinch of chili flakes if you want a little extra kick.
Is it possible to make this dish dairy-free?
Yes! You can substitute the heavy cream and milk with coconut cream or a plant-based alternative and use nutritional yeast instead of Parmesan for a dairy-free creamy sauce version.
Can I add protein to this dish?
Definitely. Grilled chicken, shrimp, or even crispy tofu are excellent proteins that pair beautifully with the creamy sauce, turning it into a more filling meal.
What can I do if I don’t have a blender?
If you don’t have a blender, finely chop the roasted poblanos and mix with sautéed onion, garlic, cream, milk, and Parmesan cheese in the skillet, then use an immersion blender or whisk vigorously to combine into a creamy sauce.
Final Thoughts
If you’re searching for a homey yet impressive meal, this Creamy Roasted Poblano Pasta Recipe is your new best friend in the kitchen. Its smoky, creamy sauce combined with easy preparation makes it an absolute joy to make and even more satisfying to eat. Give this recipe a try and watch it quickly become a staple in your dinner rotation, perfect for sharing with family and friends who deserve a tasty treat.
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
Creamy Roasted Poblano Pasta is a delicious and easy-to-make vegetarian main course featuring perfectly roasted poblano peppers blended into a smooth, flavorful cream sauce and tossed with tender fettuccine. This Mexican-inspired dish combines smoky, spicy flavors with creamy Parmesan and a hint of lime, making it a satisfying weeknight dinner that’s ready in just 35 minutes.
Ingredients
Pasta
- 8 ounces fettuccine or pasta of choice
Roasted Poblano Sauce
- 2 medium poblano peppers
- 1 tablespoon olive oil
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup milk
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lime juice
- Salt and black pepper to taste
Garnish (optional)
- Chopped cilantro
Instructions
- Roast the Poblanos: Roast the poblano peppers over an open flame or under the broiler until the skins are charred on all sides. Place the peppers in a bowl, cover, and let steam for 10 minutes. Peel off the skins, remove seeds, and roughly chop the peppers.
- Cook the Pasta: Cook the pasta in salted boiling water according to the package directions until al dente. Drain the pasta and set it aside.
- Sauté Onion and Garlic: Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened and translucent. Add minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Blend the Sauce: Transfer the sautéed onion and garlic, roasted poblano peppers, heavy cream, milk, and grated Parmesan cheese to a blender. Blend until smooth and creamy.
- Heat the Sauce: Pour the blended sauce back into the skillet and warm over low heat. Stir in the lime juice and season with salt and black pepper to taste.
- Toss Pasta in Sauce: Add the cooked pasta to the skillet and gently toss to ensure the pasta is evenly coated with the creamy poblano sauce.
- Serve: Serve the pasta warm, garnished with chopped cilantro if desired.
Notes
- For added protein, consider adding grilled chicken or shrimp.
- You can substitute heavy cream with half-and-half or a dairy-free alternative to suit dietary preferences.
- The poblano cream sauce can be made ahead of time and refrigerated for up to 3 days for convenience.
