Craving a delicious pasta dish that stands apart from the usual options? Welcome to the world of easy poblano pepper pasta! This recipe marries roasted poblano peppers with a luscious cream sauce, resulting in a dish that is as easy to make as it is delightful to eat. Imagine twirls of perfectly cooked pasta swaddled in a luscious, slightly smoky sauce amplified with the bold flavor of poblano peppers. If you adore bold, creamy, and vibrant pasta, this pepper pasta might just become your new favorite comfort food.
Let me tell you, there are countless reasons to adore this creamy pepper pasta. To begin with, it offers an easy way to introduce more veggies into your meal without sacrificing that rich, comforting flavor we all crave. Whether you’re an ardent pasta lover or just searching for a new weeknight dinner idea, poblano pepper pasta has you covered. What’s even better is its remarkable flexibility—it can be dressed up for a charming weekend dinner or kept simple for a speedy Tuesday supper. You’ll love the slightly smoky undertones and gentle heat, all enveloped in a creamy, dreamy sauce.
Although I’m all for simplifying, some steps are simply too enjoyable to skip. Let’s walk through this process together:
Firstly, preheat your oven to 425°F (220°C), or if you prefer, use an open flame on a gas stove for a more charred finish. Place your peppers on a lined baking tray and roast them for 18–20 minutes, rotating halfway through, until the skins are blistered and loosened. As soon as they’re roasted, transfer them into a bowl and cover with a plate or plastic wrap. This step helps steam the skins, which makes them so much easier to peel away.
Meanwhile, set a large pot of salted water to boil. Cook your pasta according to package directions until just al dente. Reserve one cup of pasta water before draining. Trust me, this little bit of starchy goodness will help the pepper pasta sauce cling to your noodles later!
While the pasta cooks, let’s return to the peppers. Once they’re cool enough to handle, peel off their skins, discard the stems and seeds, and give the flesh a rough chop. Now, heat olive oil in a large skillet over medium heat, and sauté the onion until it’s translucent. Add garlic and cook until fragrant—about 1 minute. Toss in the chopped poblanos, salt, black pepper, and smoked paprika, stirring everything well. After a minute, transfer this mixture to a blender along with the cream. Blend until silky smooth and vibrant! If you prefer a chunkier sauce, simply pulse a few times instead of blending fully.
Return your sauce to the skillet, pour in your drained pasta, and add half a cup of pasta water. Now, sprinkle in the cheese and fold to combine. The sauce will thicken beautifully as it simmers. Finish with a fresh burst of lime juice and a sprinkle of cilantro for that irresistibly zesty note.
Allow the poblano pepper pasta to rest, covered, for about 3 minutes before serving. This resting time allows the sauce to settle and the flavors to meld together.
This poblano pepper pasta stores perfectly in an airtight container in the refrigerator for up to three days. When you’re ready to relive the magic, simply reheat it gently on the stove or in the microwave, adding a tablespoon or two of water or cream to refresh the sauce.
Pair your creamy pepper pasta with a bright green salad, garlic toast, or roasted vegetables for a well-rounded meal. It pairs so well with grilled shrimp or shredded rotisserie chicken if you’re looking to boost protein without overpowering the sauce. Regardless of what else you put on your plate, a squeeze of fresh lime right before serving always lifts the flavors beautifully.
Craving a delicious pasta dish that stands apart from the usual options? Welcome to the world of easy poblano pepper pasta! This recipe marries roasted poblano peppers with a luscious cream sauce, resulting in a dish that is as easy to make as it is delightful to eat. Imagine twirls of perfectly cooked pasta swaddled in a luscious, slightly smoky sauce amplified with the bold flavor of poblano peppers. If you adore bold, creamy, and vibrant pasta, this pepper pasta might just become your new favorite comfort food.
Firstly, preheat your oven to 425°F (220°C), or if you prefer, use an open flame on a gas stove for a more charred finish. Place your peppers on a lined baking tray and roast them for 18–20 minutes, rotating halfway through, until the skins are blistered and loosened. As soon as they’re roasted, transfer them into a bowl and cover with a plate or plastic wrap. This step helps steam the skins, which makes them so much easier to peel away.
Meanwhile, set a large pot of salted water to boil. Cook your pasta according to package directions until just al dente. Reserve one cup of pasta water before draining. Trust me, this little bit of starchy goodness will help the pepper pasta sauce cling to your noodles later!
While the pasta cooks, let’s return to the peppers. Once they’re cool enough to handle, peel off their skins, discard the stems and seeds, and give the flesh a rough chop. Now, heat olive oil in a large skillet over medium heat, and sauté the onion until it’s translucent. Add garlic and cook until fragrant—about 1 minute. Toss in the chopped poblanos, salt, black pepper, and smoked paprika, stirring everything well. After a minute, transfer this mixture to a blender along with the cream. Blend until silky smooth and vibrant! If you prefer a chunkier sauce, simply pulse a few times instead of blending fully.
Return your sauce to the skillet, pour in your drained pasta, and add half a cup of pasta water. Now, sprinkle in the cheese and fold to combine. The sauce will thicken beautifully as it simmers. Finish with a fresh burst of lime juice and a sprinkle of cilantro for that irresistibly zesty note.
Allow the poblano pepper pasta to rest, covered, for about 3 minutes before serving. This resting time allows the sauce to settle and the flavors to meld together.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
If you’d like a lighter sauce, you can swap up to half the cream with milk. For extra heat, try crushing red pepper flakes over your finished plates—the contrast of creamy smooth pasta and a spark of heat is oh-so-satisfying.
