If you love rich, velvety sauces with a hint of smoky heat, Creamy Roasted Poblano Pasta is about to become your new obsession! This vibrant dish brings together the deep, roasted flavor of poblanos, luxurious cream, and just the right touch of cheese for a sauce that hugs every strand of pasta. The result is an easy weeknight dinner with the sophistication of your favorite restaurant meal. Whether you’re sharing with friends or savoring it solo, Creamy Roasted Poblano Pasta is the kind of comfort food that’ll keep you coming back for “just one more bite.”
Ingredients You’ll Need
Simple, pantry-friendly ingredients are the secret behind this dish’s magic. Each component plays a unique part, from the silky cream to the zesty lime, ensuring every forkful of Creamy Roasted Poblano Pasta has depth and character.
- Poblano peppers: These mild chilies lend their signature smoky flavor and a gorgeous green hue to the sauce.
- Pasta (such as fettuccine or penne): Choose your favorite shape, but pick one with enough heft to hold onto all that luscious sauce.
- Olive oil: For sautéeing the aromatics and adding richness to the base of the sauce.
- Onion: Diced onion brings sweet, mellow depth that balances the peppers.
- Garlic: Just two cloves transform the flavor into pure comfort food territory.
- Heavy cream: This is where the sauce’s irresistible silkiness comes from.
- Whole milk: Lightens the sauce just a touch and keeps it pourable.
- Grated Parmesan cheese: Adds nutty, salty complexity (and makes things extra creamy!)
- Cream cheese: The dreamy, melty ingredient that binds it all together.
- Salt and black pepper: For seasoning—always taste and adjust!
- Chopped cilantro or parsley (optional): For a fresh pop of green and a final flavor flourish.
- Lime wedges (optional): The squeeze of brightness that wakes up every bite.
How to Make Creamy Roasted Poblano Pasta
Step 1: Char and Steam the Poblanos
Start things off by turning your oven’s broiler on high. Place the poblano peppers on a baking sheet and broil them for 5 to 7 minutes, turning occasionally. You’re looking for deep char and lots of blisters—don’t be shy! When both sides are nicely blackened, pop the peppers into a bowl and cover it tightly with plastic wrap. Let the steam work its magic for about 10 minutes, making it easy to slip off the skins afterward.
Step 2: Peel, Seed, and Chop
Once the poblanos have cooled and steamed, peel off their skins (don’t worry if some bits stick, that’s flavor!). Slice off the stems, open up each pepper, and gently scrape out the seeds. Give the peeled poblanos a rough chop—they’ll soon be blended into the creamy sauce!
Step 3: Cook the Pasta
While the peppers are steaming, bring a large pot of salted water to a boil. Cook your chosen pasta shape according to package directions, just until al dente. Once perfect, drain the pasta and set it aside, ready to soak up that vibrant sauce.
Step 4: Sauté the Aromatics
In a large skillet over medium heat, pour in the olive oil and add the diced onion. Sauté for 3 to 4 minutes, stirring occasionally, until it’s soft and fragrant. Add the minced garlic and let it cook just until the fragrance bursts forth—about 30 seconds. This step creates the savory backbone of the sauce.
Step 5: Blend the Sauce
Add the sautéed onion and garlic to a blender along with the chopped poblanos, heavy cream, whole milk, cream cheese, Parmesan, salt, and pepper. Blend until the mixture is completely smooth and creamy. Taste and adjust the salt or pepper if needed—don’t be afraid to get it just right for your palate.
Step 6: Combine and Finish
Return the drained pasta to your skillet. Pour the poblano sauce over the top and gently toss to coat every piece. Cook over low heat for 2 to 3 minutes, allowing the sauce to warm through and cling beautifully to the noodles. If the sauce is too thick, add a splash of milk to loosen it up. Your Creamy Roasted Poblano Pasta is ready to plate!
How to Serve Creamy Roasted Poblano Pasta
Garnishes
Cilantro or parsley brings a burst of color and lively taste—just chop it up and sprinkle over the top as you serve. Pair it with a fresh wedge of lime for squeezing; the tang highlights the roasted pepper flavor and balances the rich creaminess of the dish.
Side Dishes
This pasta pairs beautifully with a crisp green salad tossed in a citrus vinaigrette or a side of sautéed seasonal vegetables. If you crave crunch, golden garlic bread is always a wonderful idea—perfect for scooping up extra sauce!
Creative Ways to Present
Turn Creamy Roasted Poblano Pasta into a centerpiece by topping with grilled shrimp or strips of seared chicken for extra protein. For a fun dinner party twist, serve in small bowls or cups as a tapas-style pasta course; each spoonful will capture the vibrant colors and flavors your guests will rave about.
Make Ahead and Storage
Storing Leftovers
Store any leftover pasta in an airtight container in the fridge for up to three days. The flavors often deepen overnight, making leftovers just as crave-worthy as the day you made it. If the sauce thickens in the fridge, don’t worry—a splash of milk when reheating does the trick.
Freezing
If you want to freeze Creamy Roasted Poblano Pasta, cool it completely first. Transfer it into freezer-safe containers and freeze for up to one month. For best results, reheat gently from frozen (adding milk as needed) to maintain that luscious creamy texture.
Reheating
For reheating, use a skillet over low heat. Add a little milk to loosen up the sauce and stir often until heated through. You can also microwave single servings in a covered bowl, pausing to stir in milk for even heating and smoothness—just like fresh!
FAQs
Can I use a different type Main Course
Absolutely! Anaheim peppers or even green bell peppers can work in a pinch, though poblanos are preferred for their unmistakable flavor and gentle heat. Just adjust the quantity if you use a different variety, especially if choosing something spicier.
Is there a vegan way to make Creamy Roasted Poblano Pasta?
You can make a plant-based version by using your favorite non-dairy cream and milk, along with vegan cheese options. Cashew cream is a fantastic substitute for both cream and cream cheese, keeping the sauce thick and luscious.
What protein goes well with this dish?
Grilled chicken, shrimp, or even roasted chickpeas make excellent companions. They add protein and soak up the creamy poblano sauce beautifully, turning the pasta into a heartier one-dish meal.
How spicy is Creamy Roasted Poblano Pasta?
This dish is generally mild since poblanos have a subtle heat. If you prefer more kick, add a jalapeño to the sauce or swap in some pepper jack cheese for a spicy-cheesy twist. Taste as you go and adjust to your comfort level!
Can I make the creamy poblano sauce ahead of time?
Yes! The sauce can be blended and kept in the fridge for up to three days before using. Just give it a good stir and warm it gently before tossing with pasta for fuss-free entertaining or last-minute cravings.
Final Thoughts
Once you try Creamy Roasted Poblano Pasta, you’ll see why it’s an instant favorite—full of bold flavor, irresistible creaminess, and easy enough for any night of the week. Gather your ingredients and treat yourself; this recipe is meant to be shared, enjoyed, and revisited again and again!
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, Broiling
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
Indulge in the creamy and flavorful goodness of this Creamy Roasted Poblano Pasta. Roasted poblano peppers blended with a rich sauce, tossed with pasta, and garnished with herbs make this Mexican-inspired dish a true delight for your taste buds.
Ingredients
For the Roasted Poblano Sauce:
- 2 medium poblano peppers
- 1 tablespoon olive oil
- 1/2 small onion, diced
- 2 garlic cloves, minced
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1/4 cup grated Parmesan cheese
- 2 tablespoons cream cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta:
- 8 oz pasta (such as fettuccine or penne)
- Chopped cilantro or parsley for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- Roast the Poblano Peppers: Preheat the broiler. Place poblano peppers on a baking sheet and broil for 5–7 minutes until charred. Peel, remove seeds, and chop.
- Cook the Pasta: Cook pasta until al dente, then drain.
- Make the Sauce: Sauté onion and garlic, then blend with poblano, cream, milk, cheeses, salt, and pepper until smooth.
- Combine and Serve: Toss cooked pasta with poblano sauce in a skillet. Warm through and garnish with herbs. Serve with lime wedges.
Notes
- For a spicier kick, add a jalapeño or use pepper jack cheese.
- Enhance with grilled chicken or shrimp for added protein.
- Reheat leftovers with a splash of milk for a creamy texture.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 4g
- Sodium: 360mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg
