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.
