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Creamy Roasted Poblano Pasta

A quick and satisfying dish featuring the smoky, rich flavors of roasted poblano peppers combined with a lusciously creamy sauce, perfect for a family-friendly dinner in under 30 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2-3 pieces roasted poblano peppers Roast until charred.
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 8 oz pasta (fettuccine or penne) Choose your preferred type.
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • to taste Salt and pepper
  • Fresh herbs (like parsley or basil) for garnish Adds freshness to the dish.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Roast the poblano peppers until the skin is charred. Place them in a bowl and cover with plastic wrap to steam for 10-15 minutes.
  3. Peel off the skins, remove the seeds, and blend the peppers with heavy cream until smooth.
Cooking
  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
  3. Pour in the poblano cream sauce and let it simmer for a few minutes to thicken.
  4. Add the cooked pasta to the skillet, tossing to coat. Stir in the grated Parmesan and season with salt and pepper to taste.
  5. Serve immediately, garnished with fresh herbs and an extra sprinkle of cheese.

Notes

Leftovers can be stored in the fridge for about 3-4 days. For freezing, store in an airtight container for up to a month. Reheat with a splash of heavy cream for best results.