Get ready to transform your ordinary pasta night into an extraordinary flavor explosion! This Creamy Roasted Poblano Pasta is not just a meal—it's a sensory journey that combines the smoky depth of charred poblano peppers with luxurious, velvety cream sauce. Imagine twirling your fork into a plate of perfectly cooked pasta, each bite delivering a harmonious blend of subtle heat, rich creaminess, and aromatic garlic that will make your taste buds dance with excitement.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 3 poblano peppers
- 1 lb pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 425°F (220°C). Place whole poblano peppers on a baking sheet lined with parchment paper.
- Roast the poblano peppers for 15-20 minutes, turning occasionally, until the skin is charred and blistered on all sides.
- Remove peppers from oven and immediately place in a sealed plastic bag or covered bowl to steam for 10 minutes. This will help loosen the skin.
- Once cool enough to handle, carefully peel off the charred skin, remove seeds, and slice the poblanos into thin strips.
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant but not browned.
- Add roasted poblano strips to the skillet and cook for 2-3 minutes to develop additional flavor.
- Pour in heavy cream and bring to a gentle simmer. Reduce heat to low and stir in grated Parmesan cheese until smooth and creamy.
- Add cooked pasta to the skillet and toss thoroughly to coat with the creamy poblano sauce.
- Season with salt and pepper to taste, ensuring even distribution of sauce and peppers.
- Serve hot, garnished with fresh basil leaves and additional Parmesan cheese if desired.
Tips
- Roasting Perfection: Ensure your poblano peppers are evenly charred by rotating them frequently during roasting. The more blistered the skin, the easier it will be to peel.
- Steam Magic: Don't skip the steaming step after roasting. Placing peppers in a sealed bag helps loosen the skin, making peeling a breeze.
- Cheese Matters: Use freshly grated Parmesan for the smoothest, most luxurious sauce. Pre-grated cheese can create a grainy texture.
- Pasta Timing: Cook your pasta just shy of al dente, as it will continue cooking slightly when mixed with the hot sauce.
- Customize Heat: For those who love extra spice, add a pinch of red pepper flakes or a dash of hot sauce to the cream mixture.
- Fresh is Best: Always garnish with fresh basil just before serving to maintain its vibrant color and aromatic flavor.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 55g
Protein: 25g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 110mg
