This Creamy Poblano Pasta has rigatoni smothered in a rich, creamy poblano sauce, topped with parmesan cheese. It's the perfect balance of creamy, spicy, and comforting. Ready in just 35 minutes, this is a super-easy dinner to whip up.
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.
I love making this pasta! The creamy poblano sauce gives it a vibrant, fresh Mexican flavor. To add more protein, try tossing in some chicken or sausage.
If you love this recipe, then you NEED to try my other poblano recipes: Smothered Poblano Chicken, poblano rice, and stuffed poblano peppers.
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Ingredients & Substitutions
- Poblano Chiles - You need 3 medium poblano chilies or 4 small chilies. When picking a chili, make sure there are no bruising 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 jalapeno, including ½ of the jalapeño seeds. This gives the pasta a medium spice level. You can reduce the spice by using only ¼ of a jalapeño or not using a jalapeño at all.
- 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 more cheesy, creamy 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 more salty and 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
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 vegetable mixture 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 & Notes
Sauce Too Thick - If your pasta sauce is too thick, add a splash of pasta water or broth to thin it out until you reach your desired consistency.
Sauce Too Thin - If your pasta sauce is too thin, the best way to thicken it is to let it simmer a bit longer, allowing the sauce to reduce. 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.
Spice Level - I used ½ of a jalapeño, including ½ of the jalapeño seeds. This gives the pasta a medium spice level. You can reduce the spice by using only ¼ of a jalapeño or not using a jalapeño at all.
Variations
- Add Cilantro - To make this more like authentic green spaghetti, add ¼ cup of cilantro to the blender before you blend the sauce. It brings a delicious flavor to 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.
Why You'll Love This Recipe
- 35-Minute Dinner - Cozy, comforting pasta poblano recipe already in 35 minutes!
- A Refreshing Twist - Tired of the usual red and white sauces? This vibrant green poblano sauce brings bold, fresh flavors and a pop of color to your pasta, offering a nice change of pace!
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.
Poblano sauce is typically made with roasted poblano peppers, heavy cream, garlic, and spices to create a creamy, flavorful base.
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.
I used ½ of a jalapeño, including some seeds, which gives the pasta a medium spice level. For less heat, use just ¼ of the jalapeño or omit it entirely for a milder dish.
Sides
Special Occasions - Pair your pasta with a fresh Arugula Salad and your favorite red wine or with a Texas Margarita. It's a perfect way to create a romantic, cozy evening at home!
Sunday Dinner - Serve with a side of Garlic Texas Toast and a simple side salad.
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 pasta rigatoni, penne, or your favorite
- 3 tablespoons butter
- 3 medium Poblano chiles or 4 small, or 2 large, diced measure in cups
- ½ onion diced
- ½ jalapeño optional, adjust for spice level: ½ for medium heat, ¼ for mild, or omit for no spice
- 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
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.
- 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!