Creamy Roasted Poblano Pasta Recipe
If you’re searching for the ultimate weeknight comfort dish that manages to be elegant, mildly spicy, and incredibly satisfying all at once, look no further than this Creamy Roasted Poblano Pasta. This Mexican-inspired pasta brims with smoky roasted poblanos, velvety cream sauce, and just enough Parmesan to tie everything together. Each twirl combines cozy pasta with a sauce so good, you’ll want to lick the plate—making this dish not only crave-worthy but destined to become a mainstay at your table.
Ingredients You’ll Need
The beauty of Creamy Roasted Poblano Pasta lies in its simple ingredients, each selected to contribute layers of flavor and appealing texture. Even better, you likely have most of these on hand, making it the ideal “pantry plus produce” dinner.
- Fettuccine or Penne Pasta (12 oz): Choose your favorite pasta shape; fettuccine’s width cradles the creamy sauce, but penne’s tubes are perfect for trapping every drop.
- Poblano Peppers (2 large): Roasting them unlocks that signature smoky, mild heat that’s the star of the dish.
- Olive Oil (1 tablespoon): This provides a silky base for sautéing aromatics and brings out their flavors.
- Garlic (3 cloves, minced): Just a bit of garlic deepens the savory foundation and adds punch.
- Onion (1/2 cup, diced): Onion’s sweetness enhances the roasted peppers and gives a gentle backbone to the sauce.
- Heavy Cream (1 cup): For that utterly lush, velvety texture that clings to every noodle.
- Chicken or Vegetable Broth (1/2 cup): The broth lightens the sauce without sacrificing flavor—easy to keep vegetarian by picking veggie broth!
- Parmesan Cheese (1/2 cup, grated): Salty, nutty, and melty—Parmesan makes the sauce irresistible.
- Lime Juice (1 tablespoon): A splash of bright acidity that lifts up the whole dish and balances the richness.
- Salt (1/2 teaspoon): Simple seasoning that brings everything together.
- Black Pepper (1/4 teaspoon): Adds a hint of heat and complexity to the sauce.
- Chopped Cilantro and Extra Parmesan (for garnish): Fresh herbs and cheese to finish everything off with color and a final punch of flavor.
How to Make Creamy Roasted Poblano Pasta
Step 1: Roast the Poblanos
Start by preheating your broiler and setting poblano peppers on a baking sheet. Broil them for about 5 to 7 minutes, turning until they’re charred all over. Don’t rush this part—the smoky depth you get from charred skin is key to the Creamy Roasted Poblano Pasta’s flavor. Once they’re blackened, seal them in a bowl covered with foil or plastic wrap, allowing them to steam so their skins peel off effortlessly. After 10 minutes, just rub off the skins, remove the stems and seeds, and roughly chop the peppers.
Step 2: Cook the Pasta
Bring a big pot of salted water to a boil and cook your pasta according to the package directions until just al dente. Before draining, save about 1/2 cup of that starchy pasta water—this is gold for getting the perfect creamy sauce later. Drain and set your pasta aside.
Step 3: Sauté Onion, Garlic, and Poblanos
In a large skillet, heat the olive oil over medium heat, then add diced onion. Let it soften for a few minutes, then add minced garlic and give it just a minute until fragrant. Now toss in your chopped poblanos. Let everything mingle and sizzle together for 2 minutes, so every bit absorbs those savory flavors.
Step 4: Blend the Sauce
Scoop the sautéed onion, garlic, and poblano mixture into a blender. Pour in the heavy cream, broth, lime juice, salt, and pepper. Blend until the mixture is completely smooth and dreamy—this is when the Creamy Roasted Poblano Pasta magic starts to happen. Take a moment to inhale that glorious aroma!
Step 5: Bring It All Together
Pour your blended sauce back into the skillet over low heat, then add the grated Parmesan. Stir gently, letting the cheese melt right in. Now add your cooked pasta, tossing to coat every bite with green, creamy goodness. If the sauce is thick, splash in some reserved pasta water until it’s just the right silky consistency.
Step 6: Garnish and Serve
Transfer the pasta to bowls and finish with a generous sprinkle of chopped cilantro and extra Parmesan. The pops of color and burst of freshness from the herbs make every bite sing. You’re ready to dive in and enjoy the Creamy Roasted Poblano Pasta at its finest!
How to Serve Creamy Roasted Poblano Pasta
Garnishes
A pretty finish goes a long way in turning your Creamy Roasted Poblano Pasta from good to unforgettable. Shower on plenty of fresh cilantro and another dusting of Parmesan for color, a fresh herbal note, and next-level umami. If you love a little heat, add thinly sliced jalapeños or a pinch of chili flakes for a punchy accent.
Side Dishes
Pair this pasta with a crisp green salad tossed lightly in citrusy vinaigrette, sautéed broccoli, or charred corn. Warm garlic bread or soft dinner rolls are always welcome for mopping up any leftover sauce—because waste not, want not!
Creative Ways to Present
Make individual pasta nests for a dinner party or serve family style, piling it high in a colorful bowl. For a heartier twist, top with grilled chicken or smoky sautéed mushrooms. Or, for a fun weeknight spin, try nestling a crispy fried egg on top—runny yolk and creamy poblano sauce are a match made in heaven.
Make Ahead and Storage
Storing Leftovers
To keep your Creamy Roasted Poblano Pasta fresh, transfer any leftovers into airtight containers and refrigerate for up to 3 days. The flavors deepen overnight, making for an even more satisfying lunch the next day!
Freezing
While you can freeze this dish, creamy sauces sometimes change in texture once frozen. For best results, freeze only the sauce without the pasta, then stir it through freshly cooked noodles later. Store in freezer-safe containers for up to 2 months.
Reheating
To reheat, warm the pasta gently in a skillet over low heat, adding a splash of broth or milk if needed to bring back the creaminess. Stir frequently and heat only until just hot to avoid separating the sauce.
FAQs
Is Creamy Roasted Poblano Pasta very spicy?
Not at all! Poblano peppers add a gentle warmth and deep flavor without intense heat. If you’re looking for extra kick, try adding a roasted jalapeño or a pinch of red pepper flakes.
Can I make this vegan?
Absolutely! Substitute the heavy cream with canned coconut milk or your favorite unsweetened non-dairy creamer, and use a good plant-based Parmesan alternative. Be sure to select the vegetable broth option for a fully vegan version.
What proteins go well with this pasta?
Grilled chicken, sautéed shrimp, or crispy tofu are wonderful additions if you’d like to add protein. For a vegetarian boost, sliced roasted mushrooms or chickpeas blend beautifully into the sauce.
How can I make Creamy Roasted Poblano Pasta ahead of time?
You can roast the peppers, blend the sauce, and refrigerate it a day in advance. Just cook your pasta and quickly reheat the sauce when you’re ready to serve for a practically instant dinner.
What can I substitute for poblano peppers?
If poblanos aren’t available, mild Anaheim peppers or even roasted green bell peppers can provide a similar flavor, though you’ll miss that signature smoky poblano essence.
Final Thoughts
If you’re looking for a comforting dinner that’s sure to impress, Creamy Roasted Poblano Pasta is it. With every bite, you’ll taste smoky, savory, and subtly spicy notes wrapped up in a silky sauce. Grab a fork and give it a try—you just might find your new favorite pasta dish!
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Creamy Roasted Poblano Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich, creamy goodness of this flavorful Creamy Roasted Poblano Pasta. Roasted poblano peppers blended with a velvety sauce, tossed with pasta, and finished with fresh cilantro and Parmesan – a delightful Mexican-inspired dish that’s sure to impress!
Ingredients
Pasta:
- 12 oz fettuccine or penne pasta
Roasted Poblano Cream Sauce:
- 2 large poblano peppers
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1/2 cup onion (diced)
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- Chopped cilantro and extra Parmesan for garnish
Instructions
- Preheat and Roast Poblanos: Preheat the broiler. Roast poblano peppers until charred, then peel and chop.
- Cook Pasta: Cook pasta until al dente, reserve pasta water, drain, and set aside.
- Sauté Aromatics: Sauté onion and garlic, then add chopped poblanos and sauté.
- Blend and Prepare Sauce: Blend poblano mixture with cream, broth, lime juice, salt, and pepper until creamy.
- Combine and Serve: Heat sauce in skillet, melt Parmesan, add pasta, toss to coat, using pasta water as needed. Garnish and serve.
Notes
- Add grilled chicken or sautéed mushrooms for extra protein.
- For a spicier version, add a roasted jalapeño with the poblanos.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 70 mg
