This Creamy Poblano Pasta is made with sautéed poblano peppers, garlic, onion, jalapeños, and cream. It's rich, a little spicy, and very comforting. It comes together in just 35 minutes, an easy weeknight dinner that feels anything but boring.
This is a riff on Mexican Spaghetti Verde, similar but with a few changes. I skipped the cilantro, used heavy cream instead of Mexican crema, and finished it with Parmesan. It's the kind of pasta sauce that surprises you, mild enough for picky eaters, but flavorful enough to feel special and different.
Ingredients
Substitutions
Poblano Chiles - You need 3 medium poblanos or 4 small ones. When picking your peppers, look for firm skin with no bruises or soft spots.
Garlic Cloves - If you don't have a garlic clove, use ½ teaspoon of garlic powder.
Jalapeño Pepper - I use half a jalapeño with half the seeds, which gives the pasta a medium level of spice. Use just a quarter of a jalapeño for less heat, or skip it entirely for a milder sauce.
Heavy Cream - This is what makes the sauce rich and velvety. Milk will work, but the sauce will be thinner.
Chicken Broth - Chicken stock or vegetable broth are the best swaps here. Beef broth has a stronger savory flavor that can compete with the poblano, so I'd avoid it.
Pasta - I like rigatoni because the sauce gets into all the ridges, but any pasta shape works. Spaghetti is a great choice if you want to stay closer to the original Spaghetti Verde.
Parmesan Cheese - Adds creaminess and brings down the heat a little. It makes the sauce feel more like an Alfredo but with a Mexican twist. Cotija cheese is a more traditional option and brings a saltier, more acidic flavor.
Full ingredient list with quantities in the recipe card below
How to Make Creamy Poblano Pasta
Step 1 | Cook Pasta
Boil pasta in a large pot of salted water. Cook according to the package directions until al dente. Drain and set aside.
Step 2 | Cook the Vegetables
While the pasta cooks, I sauté the diced onion, poblano peppers, and jalapeño (if using) for about 8 minutes. Add the garlic and cook for another minute. Stir in the flour and cook for 1 minute to form a roux.
Step 3 | Make Sauce
Transfer the vegetables to a blender. Add your broth, heavy cream, and salt to the blender. Blend until smooth.
Pour the blended sauce back into the skillet and cook over low heat, stirring occasionally, for about 3-5 minutes until it thickens. Season with freshly cracked black pepper.
Step 4 | Combine & Serve
Add your cooked pasta to the poblano cream sauce. Add the pasta to a bowl and top with a little bit of Parmesan cheese.
Tips
Sauce Too Thick - Add a splash of reserved pasta water or broth and stir until it loosens up.
Sauce Too Thin - Let it simmer a few more minutes. You can also stir in a little extra Parmesan - it helps thicken the sauce and adds flavor at the same time.
Small Blender - If you're using a smaller blender, blend the vegetables with less broth and omit the heavy cream. Once you return the sauce to the skillet, add the remaining broth and stir in the cream to finish thickening the sauce.
Keep the Heat Low After Blending - Once the cream is in the sauce, keep the heat on low. High heat can cause the cream to separate and get grainy.
Variations
- Add Cilantro - Blend ¼ cup of fresh cilantro into the sauce to make this closer to traditional Mexican Spaghetti Verde.
- Add Protein - Grilled or sliced chicken works great stirred in at the end. Spicy sausage is another really good option.
- Swap the Cheese - Use cotija instead of Parmesan for a more authentic flavor. It's saltier and a little more acidic, so taste as you go.
Common Questions
Can the sauce be frozen? Yes! Store the sauce (without the pasta) in an airtight container and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently over low heat, stirring in a splash of broth or cream to bring it back to the right consistency.
How do you store leftovers? Store in an airtight container in the fridge for up to 3-4 days. When reheating, add a splash of water, broth, or milk to loosen the sauce. Microwave in short bursts, stirring between each one, or warm it gently on the stovetop.
Can I make the sauce ahead of time? Yes. Make the poblano pasta sauce and store it separately in the fridge for up to 3 days. Cook the fresh pasta when you're ready to serve, then combine everything and reheat over low heat.
Add a Side
- Garlic Texas Toast - A quick and buttery garlic bread made with thick Texas toast. Ready in minutes under the broiler.
- Simple Side Salad - A salad kit from the store keeps it easy. Something with a light vinaigrette pairs nicely with the richness of the sauce.
- Roasted Broccoli - Toss with olive oil and salt, then roast at 425F for 20-22 minutes until the edges are golden.
- Roasted Asparagus - Toss with olive oil and salt, then bake at 400F for 12-15 minutes until tender with slightly crispy tips.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Rich & Creamy Poblano Pasta
Ingredients
- 1 pound rigatoni pasta or your favorite pasta
- 3 tablespoons butter
- 3 medium Poblano chiles or 4 small, or 2 large
- 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 + more for taste
- black pepper to taste
- ½ cup Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook your pasta according to the package instructions. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the diced poblano peppers, onion, and jalapeño (if using). Sauté for about 8 minutes, until softened and fragrant. Add the garlic and cook for another minute.
- Stir in the flour and cook for 1 minute to form a roux.
- Add your vegetables, broth, heavy cream, and salt to the blender. Blend until smooth.
- Pour the blended sauce back into the skillet and cook over low heat, stirring occasionally, for about 5 minutes until it thickens. Season with black pepper and more salt if needed.
- Add the cooked pasta to the sauce and toss to coat it evenly. Season with ground pepper and more salt if needed.
- Add the pasta to a bowl and top with Parmesan cheese.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
If you love this poblano sauce recipe, then you need to try my other poblano recipes: Smothered Poblano Chicken, Poblano Rice, and Stuffed Poblano Peppers.
Megan Torres says