Description

Creamy Poblano Pasta is a comforting, flavorful dish with a creamy sauce balanced by the smoky heat of poblano peppers and the richness of cheese. Perfect for a cozy weeknight dinner, this easy-to-make dish is full of flavor and heat!

Ingredients

For the Pasta:

1 pound pasta (rigatoni, penne, or your favorite pasta)

For the Creamy Poblano Sauce:

3 tablespoons butter

3 medium poblano chiles (or 4 small, or 2 large), diced

½ onion, diced

½ jalapeño (optional)

2 garlic cloves, minced

3 tablespoons flour

1 ¾ cups chicken broth

¼ cup heavy cream

½ teaspoon salt

Freshly cracked black pepper

½ cup Parmesan cheese for topping

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Instructions

Prepare the pasta: Cook the pasta according to the package instructions, drain, and set aside, reserving a little pasta water if needed.
Cook the peppers and onions: In a large skillet, melt the butter over medium heat. Add diced poblanos, onion, and jalapeño (if using), and cook for 5-7 minutes until softened.
Add garlic: Stir in minced garlic and cook for another 1-2 minutes, until fragrant.
Make the creamy sauce: Sprinkle flour over the vegetables, stir, and cook for 1 minute. Gradually add chicken broth, stirring to avoid lumps. Let it simmer for 5 minutes until the sauce thickens.
Add cream and seasonings: Stir in heavy cream, salt, and pepper, and let it simmer for another 2-3 minutes.
Combine pasta and sauce: Toss the cooked pasta into the sauce, mixing well. Add reserved pasta water if needed to adjust the sauce’s consistency.
Serve: Top with freshly grated Parmesan and more black pepper if desired. Serve immediately.

Notes

For a vegan version, substitute butter with olive oil and use plant-based cream and cheese alternatives.

Add extra heat with more jalapeño or cayenne pepper.

You can substitute the pasta type based on preference (fettuccine, spaghetti, etc.).

Use gluten-free pasta and a gluten-free flour blend for a gluten-free option.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American