Rich & Creamy Poblano Pasta
Creamy Poblano Pasta has rigatoni pasta smothered in a rich and creamy sauce and topped with parmesan cheese.
Servings 5 Servings
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
Sauce Thickness - If your pasta sauce is too thick, add a splash of pasta water or broth to thin it out. If your pasta sauce is too thin, the best way to thicken it is to let it simmer a bit longer.
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.
Spice Level- Use ½ of a jalapeño for medium heat, ¼ of a jalapeño for mild heat, or omit for no spice.
Nutrition
Serving: 1Serving | Calories: 517kcal | Carbohydrates: 77g | Protein: 18g | Fat: 15g | Saturated Fat: 9g | Fiber: 4g | Sugar: 5g
