If you crave a dish that brings bold flavors and cozy creaminess together in perfect harmony, then you have to try this Creamy Roasted Poblano Pasta Recipe. It’s vibrant, comforting, and surprisingly simple to make, bursting with smoky poblano peppers and a luscious, velvety sauce that clings lovingly to every strand of pasta. Whether it’s a weeknight dinner or a weekend treat, this recipe is sure to become one of your go-to favorites for its irresistible taste and easy prep.
Ingredients You’ll Need
The magic of this Creamy Roasted Poblano Pasta Recipe lies in its straightforward ingredients, each chosen to enhance the smoky, creamy, and tangy character of the dish while keeping things delightfully simple. These essentials come together to create layers of flavor and texture that feel so much more complex than they actually are.
- Poblano peppers (2 medium): Roasting these peppers brings out a wonderful smoky depth that defines the sauce’s flavor.
- Pasta (8 ounces): Fettuccine or penne work beautifully, providing hearty noodles to soak up every bit of sauce.
- Olive oil (1 tablespoon): Used for sautéing, it adds a gentle fruitiness and helps soften the aromatics.
- Onion (1/2 small, chopped): Adds subtle sweetness and body to the sauce base.
- Garlic cloves (2, minced): Introduces a punch of fragrant garlic flavor that brightens the dish.
- Heavy cream (1/2 cup): Delivers rich, creamy texture that makes the sauce irresistibly smooth.
- Whole milk (1/4 cup): Lightens the cream a bit for balance without sacrificing creaminess.
- Parmesan cheese (1/4 cup, grated): Brings savory, umami notes that boost flavor complexity.
- Cream cheese (1 tablespoon): Adds an extra layer of tangy creaminess that thickens the sauce perfectly.
- Salt (1/2 teaspoon): Enhances every flavor so nothing tastes flat.
- Black pepper (1/4 teaspoon): Adds gentle warmth without overpowering the poblano.
- Cumin (1/4 teaspoon): Compliments the smokiness with an earthy spice depth.
- Lime juice (1 tablespoon): Cuts through the richness with a fresh, zesty brightness.
- Fresh cilantro (chopped, optional): For a lively herbal garnish that complements the flavors beautifully.
How to Make Creamy Roasted Poblano Pasta Recipe
Step 1: Roast and Prep the Poblanos
Start by roasting your poblano peppers until their skin chars and blisters, which intensifies their smoky notes and makes peeling a breeze. Once roasted, let them steam covered in a bowl—that softens the skin and renders a smoother texture in your sauce. Peel off all charred skin, remove stems and seeds, and chop roughly to get ready for blending.
Step 2: Cook the Pasta
While the poblanos steam, cook your pasta according to package instructions until it’s just al dente—firm to the bite but tender enough to absorb flavors. Drain it carefully and set aside, so it’s ready to be tossed with that irresistible creamy poblano sauce later.
Step 3: Sauté Aromatics
Heat olive oil in a skillet, then soften your chopped onion over medium heat for about 3 to 4 minutes until translucent and inviting. Add minced garlic and stir just for 30 seconds until fragrant—avoiding browning keeps that fresh, sharp garlic flavor intact.
Step 4: Blend the Sauce
Transfer the softened onion and garlic to a blender along with the roasted poblano pieces, heavy cream, milk, Parmesan, cream cheese, salt, pepper, cumin, and lime juice. Blend everything until silky smooth, creating a sauce that is both luscious and packed with layered flavors you won’t forget.
Step 5: Warm and Combine
Pour the blended sauce back into the skillet on low heat, stirring gently until it warms through and thickens slightly. Add your cooked pasta, tossing to coat each piece evenly with the creamy sauce. This step is where all that smoky, creamy goodness comes together in a perfect harmony.
How to Serve Creamy Roasted Poblano Pasta Recipe
Garnishes
A sprinkle of fresh chopped cilantro is a classic choice that adds a pop of herbal freshness and vibrant green color. If you want to add a little texture, toasted pepitas or a dusting of extra Parmesan cheese makes a lovely finishing touch.
Side Dishes
This pasta pairs wonderfully with a crisp green salad dressed in lime vinaigrette to echo the brightness in the sauce. You could also serve it alongside roasted vegetables or warm garlic bread for an extra cozy meal.
Creative Ways to Present
For a fun twist, serve the Creamy Roasted Poblano Pasta Recipe in individual bowls topped with avocado slices or crispy tortilla strips. Inviting friends over? Try plating it in shallow pasta bowls with a drizzle of olive oil and a few lime wedges on the side for squeezing.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The sauce may thicken in the fridge—just stir in a splash of milk or cream when reheating to bring back that perfect silky texture.
Freezing
While this pasta is best enjoyed fresh, you can freeze it for up to 1 month. Portion it into freezer-safe containers, leaving space for expansion. Thaw overnight in the fridge before reheating gently on the stove or in the microwave with a little extra liquid to loosen the sauce.
Reheating
To reheat, warm the pasta in a skillet over low heat, stirring frequently. Add a splash of milk or cream to revive that creamy consistency, making it taste just as delightful as the first serving.
FAQs
Can I make this dish vegan?
Absolutely! Swap the heavy cream and cream cheese for full-fat coconut milk or cashew cream, and use a vegan Parmesan substitute or nutritional yeast to keep that cheesy flavor intact.
What type of pasta works best with this sauce?
Penne, fettuccine, or rigatoni are excellent choices as their shape holds onto the creamy roasted poblano sauce well. Feel free to experiment with your favorite pasta type.
How spicy is this Creamy Roasted Poblano Pasta Recipe?
Poblanos are mild, so this pasta has just a gentle warmth. If you like it spicier, leave some seeds in the poblanos or add a pinch of cayenne pepper for a kick.
Can I add protein to this pasta?
Definitely! Grilled chicken, sautéed shrimp, or black beans make fantastic protein additions that complement the smoky, creamy flavors beautifully.
Is it possible to prepare parts of this recipe in advance?
You can roast the poblanos ahead of time and store them peeled and chopped in the fridge for up to 2 days. Cooked pasta can also be made a few hours early and gently reheated before tossing with the sauce.
Final Thoughts
This Creamy Roasted Poblano Pasta Recipe truly shines as a quick and satisfying meal that feels indulgent without any fuss. Its smoky richness and fresh brightness make every bite a delight, so don’t hesitate to give it a try and make this comforting, flavorful dish a regular in your kitchen. You’ll love how quickly it comes together and how happily it fills your plate and your heart.
Print
Creamy Roasted Poblano Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Creamy Roasted Poblano Pasta recipe combines the smoky flavors of roasted poblano peppers with a rich, velvety sauce made from cream, Parmesan, and spices. Perfectly tossed with pasta, it offers a comforting Mexican-inspired dish that’s easy to prepare and customizable with proteins like chicken or shrimp.
Ingredients
Vegetables & Aromatics
- 2 medium poblano peppers
- 1/2 small onion, chopped
- 2 garlic cloves, minced
- Chopped fresh cilantro for garnish (optional)
Pasta
- 8 ounces pasta (such as fettuccine or penne)
Dairy & Sauce Ingredients
- 1 tablespoon olive oil
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1/4 cup grated Parmesan cheese
- 1 tablespoon cream cheese
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1 tablespoon lime juice
Instructions
- Roast Poblanos: Roast the poblano peppers directly over a gas flame or under the broiler, turning occasionally until blackened and blistered on all sides. Place them in a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins.
- Prepare Poblanos: Peel off the charred skin from the poblanos, then remove the stems and seeds. Roughly chop the flesh and set aside.
- Cook Pasta: Cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside while preparing the sauce.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Blend Sauce: In a blender, combine the sautéed onion and garlic, roasted poblanos, heavy cream, whole milk, Parmesan cheese, cream cheese, salt, black pepper, cumin, and lime juice. Blend until smooth and creamy.
- Warm Sauce: Return the blended sauce to the skillet and heat over low heat, stirring occasionally until warmed through but not boiling.
- Toss Pasta: Add the cooked pasta to the skillet with the sauce. Toss gently to coat the pasta evenly with the creamy poblano sauce.
- Serve: Garnish with chopped fresh cilantro if desired. Serve the pasta warm as a flavorful main course.
Notes
- For extra richness, substitute all of the milk with heavy cream.
- Add grilled chicken, shrimp, or black beans to the pasta for added protein.
- For a spicier version, leave some poblano seeds in or add a pinch of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
