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
Scale
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
