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 recipe is inspired by the Mexican dish Spaghetti Verde, but with a few differences. I skipped the cilantro, swapped in heavy cream for Mexican crema, and used Italian parmesan instead of queso fresco.
Ingredients
Notes & Substitutions
Poblano Chiles - You need 3 medium poblano chilies or 4 small chilies. When picking a chili, make sure there are no bruises or moldy spots.
Onion - You can use white, yellow, or Vidalia onions.
Garlic Cloves - If you don't have a garlic clove, use ½ teaspoon of garlic powder.
Jalapeño Pepper - I used ½ of a jalapeño, including ½ of its seeds. This gives the pasta a medium level of spice. You can reduce the heat by using only ¼ of a jalapeño or omitting it entirely.
Chicken Broth - The best alternative for chicken broth is chicken stock or vegetable broth. Beef broth would give the sauce a more savory flavor that won't pair as nicely with the poblano flavor.
Heavy Cream - Gives the sauce a rich, creamy texture. You could use milk, but the sauce wouldn't be as thick and creamy. You can also omit the cream altogether and swap it for ¼ cup more of broth.
Pasta - I like using a rigatoni type of pasta for this dish, any of your favorite pasta shapes will work like spaghetti pasta.
Parmesan Cheese - It gives the pasta a cheesier, creamier texture and brings down the spice level. I really love the pop of flavor the cheese brings. It makes the sauce more similar to an Alfredo sauce but with a Mexican twist. You can swap out the Parmesan cheese for a more traditional Cotija cheese, which is saltier and more acidic.
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 - If my sauce turns out too thick, I add a splash of pasta water or broth to thin it out.
Sauce Too Thin - If my pasta sauce is too thin I let it simmer a bit longer. You can also stir in a small amount of Parmesan cheese to help thicken it up.
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.
Variations
- Add Cilantro - To make this more like authentic green spaghetti, add ¼ cup of cilantro to the blender before you blend the sauce.
- Add Protein - Add protein to your main course by adding chicken or spicy sliced sausage.
- Other Cheese Options - Use cotija cheese instead of Parmesan cheese to make this more like Mexican green spaghetti.
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.
Common Questions
Yes, you can freeze the sauce! Store it in an airtight container and freeze for up to 2 months. Just thaw and reheat when ready to use.
Store leftovers in an airtight container in the fridge for 3-4 days. To reheat, add a splash of water and microwave until warmed through.
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 - Use a salad kit from the store to keep it easy.
- Roasted Asparagus - Preheat the oven to 400F and toss with salt and olive oil. Bake for 12-15 minutes until tender and slightly crispy at the tips.
- Roasted Broccoli - Preheat oven to 425F, then toss with salt and olive oil. Bake for 20-22 minutes until edges are golden.
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 vegtabls, 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.
Did you make this recipe? Let me know!