Categories: Recipes

Roasted Poblano Pasta

Name: Roasted Poblano Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: The Roasted Poblano Sauce:; 2 medium poblano peppers; 1 teaspoon kosher salt; 3/4 teaspoon ground cumin; 2 teaspoons olive oil; 1 cup packed fresh cilantro leaves; 1/2 cup low-sodium chicken stock (or vegetable stock); 1 cup heavy cream; 1 teaspoon minced garlic; 1/8 teaspoon crushed red pepper flakes (or to taste); The Pasta:; 8 ounces medium shell pasta; Additional fresh cilantro, for garnish

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If you are tired of the same old marinara or Alfredo, this Roasted Poblano Pasta will completely revitalize your weeknight dinner rotation. Inspired by traditional Mexican cremas and sauces, this vibrant recipe takes the earthy, mild heat of roasted poblano peppers and blends them into a rich, velvety pasta sauce using heavy cream, fresh cilantro, and aromatic garlic.

Contents

Pro-Tips for Perfect Roasted Peppers Delicious Variations to Try Roasted Poblano Pasta Ingredients Directions Notes

The secret to this dish is the roasting process. Charring the poblanos under the broiler sweetens their flesh and adds a beautiful, smoky depth that completely transforms the sauce. Tossed with medium pasta shells—which act like perfect little cups to hold the creamy green sauce—this dish is both comforting and uniquely flavorful. As an added bonus, the thickened sauce doubles as an incredible spread for toasted crostini or sandwiches!

Pro-Tips for Perfect Roasted Peppers

To get the most flavor out of your poblanos and ensure a perfectly smooth sauce, keep these kitchen tips in mind:

Don’t Fear the Char: When broiling the peppers, you want the skin to turn completely black and blistered all over. This might look like you are burning them, but that deep char is exactly what makes the skins peel off effortlessly and imparts that signature smoky flavor.
The Steaming Trick: Placing the hot, charred peppers directly into a loosely sealed plastic bag (or a bowl covered tightly with plastic wrap) traps the steam. This separates the tough, papery skin from the tender flesh, making peeling a breeze.
Controlling the Heat: Poblano peppers are generally mild, but their heat can vary from pepper to pepper. If you are sensitive to spice, make sure to meticulously remove every single seed and the white interior ribs (the spine) before blending, as that is where the majority of the capsaicin lives.

Delicious Variations to Try

This creamy poblano sauce is an incredibly versatile base. Try these simple additions to customize your meal:

Pump Up the Protein: This pasta pairs beautifully with sliced grilled chicken breast, sautéed shrimp, or even crumbled Mexican chorizo for a heartier, meatier main course.
Make it Vegetarian: The recipe calls for chicken stock, but you can easily swap it for a high-quality vegetable stock to make this dish completely vegetarian-friendly.
Cheese Pairings: While the sauce is rich on its own, a sprinkle of crumbled Cotija cheese, salty Queso Fresco, or even a dusting of sharp Parmesan right before serving takes the umami factor over the top.
Pasta Shapes: If you don’t have medium shells, choose another pasta with deep ridges or tubes to hold the creamy sauce. Orecchiette, penne, or fusilli are excellent choices!

Also Read : Buckwheat Soba Tiger Salad

Roasted Poblano Pasta

Recipe by RecipesVilla

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

431

kcal

Ingredients

The Roasted Poblano Sauce:
2 medium poblano peppers
1 teaspoon kosher salt
3/4 teaspoon ground cumin
2 teaspoons olive oil
1 cup packed fresh cilantro leaves
1/2 cup low-sodium chicken stock (or vegetable stock)
1 cup heavy cream
1 teaspoon minced garlic
1/8 teaspoon crushed red pepper flakes (or to taste)
The Pasta:
8 ounces medium shell pasta
Additional fresh cilantro, for garnish

Directions

Char the Peppers: Preheat your oven’s broiler and place an oven rack about 6 inches below the heating element. Line a baking sheet with aluminum foil. Place the whole poblano peppers on the sheet and broil them. Turn them occasionally with tongs until the skins are completely charred and blistered on all sides.
Steam and Peel: Remove the charred peppers from the oven. Immediately place them into a plastic bag, sealing it loosely (or a bowl covered in plastic wrap). Let them steam in the trapped heat for 5 to 10 minutes.
Clean the Peppers: Remove the poblanos from the bag and place them on a cutting board. Gently peel off and discard all the charred skin. Slit the peppers in half and carefully scrape out and discard all the seeds and the white interior spine.
Blend the Sauce: Place the cleaned poblano flesh into a food processor or high-speed blender. Add the kosher salt, ground cumin, olive oil, packed cilantro leaves, chicken stock, heavy cream, and minced garlic. Pulse and process until the sauce is completely smooth and vibrantly green.
Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the medium shell pasta and cook according to package directions until al dente (about 8 minutes). Drain well and set aside.
Adjust the Seasoning: Taste the blended poblano sauce. Add the crushed red pepper flakes and process one more time to combine. Note: If the sauce is too spicy for your liking, you can temper it by blending in a little extra heavy cream or a dollop of sour cream.
Toss and Serve: Toss the warm, cooked pasta shells directly with the creamy poblano sauce until evenly coated. Garnish with additional chopped cilantro and serve immediately!

Notes

Thickening the Sauce: If you prefer a thicker, more concentrated sauce, pour the blended mixture into a skillet and simmer it gently over medium-low heat for a few minutes before tossing it with the pasta. This will reduce the liquid and slightly mellow the heat.
Alternative Uses: This sauce is incredibly versatile! If you have leftovers, use it cold as a flavorful spread on sandwiches and toasted crostini, or drizzle it over tacos and enchiladas.
Storage: Store any leftover pasta and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or water to loosen the cream sauce.

Oliver Bennett

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