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
Scale
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
