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)
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.
Notes
- Add grilled chicken, shrimp, or roasted corn for extra protein and flavor.
- For a lighter version, use half-and-half instead of cream.
- Blend in spinach for color and nutrients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3 g
- Sodium: 390 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 65 mg
