Fettuccine con Poblano

Fettuccine con Poblano is a delightful fusion of Italian pasta and Mexican flavors, featuring creamy roasted poblano peppers and a hint of cheese. This dish brings a rich, smoky flavor that is both comforting and unique.

Ingredients

• Fettuccine - 200 grams
• Poblano peppers - 2 large
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Heavy cream - 150 ml
• Parmesan cheese - 50 grams, grated
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Preheat your oven to 200°C (400°F).
2. Place the poblano peppers on a baking sheet and roast in the oven for about 20 minutes, turning occasionally, until the skins are blistered and charred.
3. Remove the peppers from the oven, place them in a bowl, and cover with plastic wrap to steam for about 10 minutes. This will make peeling easier.
4. While the peppers are steaming, cook the fettuccine according to package instructions until al dente. Drain and set aside.
5. Once cooled, peel the charred skin off the poblano peppers, remove the seeds, and chop them into small pieces.
6. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent.
7. Add the chopped poblano peppers to the skillet and stir for a couple of minutes.
8. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and combined. Season with salt and black pepper to taste.
9. Add the cooked fettuccine to the skillet, tossing to coat it evenly in the creamy poblano sauce.
10. Serve immediately, garnished with fresh cilantro.

Nutrition

• Calories: 540
• Protein: 20 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 80 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• Poblano peppers are rich in vitamins A and C, supporting immune function.
• Heavy cream provides a source of calcium, important for bone health.

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