Name: Creamy Roasted Poblano Pasta Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: 2 medium poblano peppers; 8 oz pasta (fettuccine, penne, or your choice); 2 tablespoons olive oil; 3 garlic cloves, minced; 1/2 small onion, chopped; 1/2 cup chicken or vegetable broth; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1 tablespoon lime juice; Salt and pepper to taste; Chopped cilantro or parsley for garnish (optional)

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If you’re craving a dish that feels both comfortingly classic and brimming with bold flavors, Creamy Roasted Poblano Pasta might just steal your heart. This Mexican-inspired pasta combines smoky, roasted poblano peppers with silky cream and Parmesan to produce a sauce that’s bursting with personality; all of it hugging tender ribbons or tubes of pasta. It’s as inviting on a weeknight as it is at a dinner party, and it always leaves friends asking for seconds (and the recipe). Creamy Roasted Poblano Pasta truly bridges everyday ease with restaurant-worthy flair.

Creamy Roasted Poblano Pasta Recipe - Recipe Image

Ingredients You’ll Need

This dish comes together with a handful of easy-to-find ingredients, each bringing something unique to the table. Every element plays a role, from the gentle heat of poblanos to the richness of cream and cheese, so don’t skip a thing!

Poblano peppers (2 medium): Roasting these gives the sauce its signature smokiness and gentle warmth—don’t worry, they’re milder than jalapeños.
Pasta (8 oz): Use fettuccine, penne, or your favorite shape; their texture will soak up every drop of creamy poblano goodness.
Olive oil (2 tablespoons): Helps sauté the veggies and builds the savory base for the sauce.
Garlic (3 cloves, minced): Brings depth and a tantalizing aroma to the entire dish.
Onion (1/2 small, chopped): Adds subtle sweetness and savoriness that make the sauce round and balanced.
Chicken or vegetable broth (1/2 cup): Lends body to the sauce while keeping it velvety and light. Use veggie broth for a vegetarian version!
Heavy cream (1 cup): The key to that dreamy, luscious mouthfeel in every forkful.
Parmesan cheese (1/2 cup, grated): Adds a salty, nutty finish that amplifies the creaminess without overpowering the poblanos.
Lime juice (1 tablespoon): Fresh citrus perks up the sauce and balances all the rich flavors.
Salt and pepper: Essential for seasoning—taste as you go and adjust to your preference.
Chopped cilantro or parsley (optional): A sprinkle of freshness for color and a burst of herbal brightness.

How to Make Creamy Roasted Poblano Pasta

Step 1: Roast the Poblano Peppers

Start by preheating your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast for 15 to 20 minutes, turning every so often until their skins look blistered and deeply charred. This roasting step is what gives Creamy Roasted Poblano Pasta its signature smoky flavor. Once roasted, move those peppers into a bowl, cover, and let them steam—this makes peeling their skins a breeze later on!

Step 2: Steam, Peel, and Chop

Let the roasted poblanos steam for 10 minutes (a little patience pays off!). After that, peel off those blackened skins, remove the seeds, and chop the flesh roughly. This is a great time to get your pasta water boiling—multitasking is a cook’s best friend!

Step 3: Cook the Pasta

Fill a large pot with salted water and bring it to a boil. Cook your chosen pasta shape according to the package directions. You want it to be just al dente since it’ll soak up the sauce later. Once done, drain the pasta and set it aside for the grand finale.

Step 4: Sauté Aromatics

In a large skillet over medium heat, add the olive oil, then toss in your minced garlic and chopped onion. Sauté for about 3 minutes or until the onion turns soft and everything smells wonderful. This is the base of your sauce, setting the stage for big flavors ahead.

Step 5: Blend the Sauce

Time for the magic: transfer the sautéed garlic, onion, and the chopped poblano peppers into a blender. Add the broth, then blend until you have a super smooth, verdant sauce. Don’t forget to scrape down the sides to ensure every last bit of poblano is puréed—this makes your Creamy Roasted Poblano Pasta irresistibly silky.

Step 6: Finish the Sauce

Pour the blended poblano mixture back into the skillet over medium-low heat. Stir in the heavy cream and grated Parmesan, and let it simmer for 3 to 5 minutes until the sauce thickens slightly. Add the lime juice for a bright pop, then taste and season with salt and pepper. The sauce should be rich, vibrant, and aromatic.

Step 7: Toss and Serve

Add the drained pasta right into the skillet and gently toss to coat every noodle with that luscious poblano sauce. Serve immediately, topped with fresh herbs if you like, and watch everyone dig in with pure joy.

How to Serve Creamy Roasted Poblano Pasta

Garnishes

A finishing flourish takes Creamy Roasted Poblano Pasta over the top! Sprinkle with chopped cilantro or parsley for fresh color, or add a flurry of extra Parmesan for richness. If you like a little crunch, toasted pepitas (pumpkin seeds) make a fun, nutty topping. A wedge of lime on the side never hurts either!

Side Dishes

This pasta is certainly the star of the show, but it shines even brighter surrounded by simple sides: try a crisp green salad with a citrus vinaigrette, roasted vegetables, or charred corn on the cob. If you’re feeling extra, warm tortillas or a hunk of sourdough bread make excellent sauce-moppers between bites.

Creative Ways to Present

Want to make Creamy Roasted Poblano Pasta dinner party–worthy? Serve it in individual shallow bowls with a swirl of poblano sauce spooned over the top, or pile it high on a platter with roasted cherry tomatoes for a pop of color. It’s also delicious served “family style” letting everyone help themselves—just don’t forget the extra lime wedges!

Make Ahead and Storage

Storing Leftovers

Any leftovers of Creamy Roasted Poblano Pasta keep surprisingly well in the fridge! Store in an airtight container for up to 3 days. If you include protein or vegetables, just make sure those additions are well-mixed so nothing dries out.

Freezing

This pasta is best fresh, but you can freeze the poblano sauce on its own for up to 2 months. Cool it completely, transfer to a freezer-safe container, and thaw overnight in the fridge when ready to use. For pasta, freeze separately to avoid texture changes.

Reheating

Gently reheat leftover pasta in a skillet over medium-low heat, adding a splash of cream or broth to loosen up the sauce—pasta sauces always thicken in the fridge! Stir gently and heat just until steaming, being careful not to boil so the sauce doesn’t separate.

FAQs

What does poblano taste like?

Poblano peppers have a mild heat that’s more smoky and earthy than spicy, making them perfect for Creamy Roasted Poblano Pasta. Their unique flavor comes alive when roasted and blends beautifully with creamy sauces.

Can I make this dish vegetarian?

Absolutely! Just use vegetable broth instead of chicken broth to keep Creamy Roasted Poblano Pasta completely vegetarian. All the bold flavors remain intact, and it’s just as satisfying without any meat.

Is this recipe spicy?

This pasta has gentle warmth rather than hot spice—most people find poblanos milder than expected. For extra heat, a pinch of cayenne or some chopped jalapeño can be added to the sauce before blending.

Can I use other peppers instead of poblanos?

While poblanos are the classic choice for Creamy Roasted Poblano Pasta, you can experiment with Anaheim or Cubanelle peppers for a slightly different flavor. Avoid very spicy varieties unless you want a big kick!

What’s the best pasta shape for this recipe?

Fettuccine, penne, or rigatoni are all great in Creamy Roasted Poblano Pasta! Choose one with enough surface area or ridges to capture that lush, creamy sauce in every bite.

Final Thoughts

If you’ve never tried Creamy Roasted Poblano Pasta before, now is the perfect time to give it a whirl. It’s a soul-satisfying meal bursting with vibrant flavors and silky textures—sure to become a favorite at your table. Don’t be surprised if it draws rave reviews (and recipe requests) from anyone lucky enough to share it with you!

Creamy Roasted Poblano Pasta Recipe

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4.6 from 14 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and creamy flavors of this delectable Creamy Roasted Poblano Pasta. The roasted poblano peppers add a smoky kick to a luscious sauce that coats perfectly cooked pasta. This dish is sure to become a favorite for gatherings or weeknight dinners.

Ingredients

Scale

Roasted Poblanos:

2 medium poblano peppers

Pasta:

8 oz pasta (fettuccine, penne, or your choice)

Sauce:

2 tablespoons olive oil
3 garlic cloves, minced
1/2 small onion, chopped
1/2 cup chicken or vegetable broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon lime juice
Salt and pepper to taste
Chopped cilantro or parsley for garnish (optional)

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Instructions

Roast Poblano Peppers: Preheat oven to 450°F (230°C). Roast poblano peppers on a baking sheet for 15-20 minutes until charred. Peel, seed, and chop.
Cook Pasta: Cook pasta according to package instructions. Drain and set aside.
Prepare Sauce: Sauté garlic and onion in olive oil until soft. Blend with roasted poblanos and broth until smooth. Return to skillet, add cream and Parmesan, simmer until thickened. Stir in lime juice.
Combine: Toss cooked pasta in sauce. Season with salt and pepper. Serve garnished with herbs.