Pasta al Poblano

Pasta al Poblano is a vibrant and creamy vegetarian dish that combines the earthy flavors of roasted poblano peppers with al dente pasta. This delightful recipe showcases the harmony between Mexican ingredients and Italian cooking, creating a unique fusion experience.

Ingredients

• Pasta (fettuccine or your choice) - 200 grams
• Poblano peppers - 2 medium
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Vegetable broth - 250 ml
• Heavy cream - 100 ml
• Parmesan cheese - 50 grams, grated
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Preheat the oven to 200°C (400°F). Place the poblano peppers on a baking sheet and roast in the oven for about 15 minutes, or until the skin is blistered and charred. Remove and let cool.
2. Once cooled, peel the skin off the roasted poblano peppers, remove the seeds, and chop them into small pieces.
3. In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
4. In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
5. Add the chopped poblano peppers to the skillet and pour in the vegetable broth. Bring to a simmer and let cook for 5 minutes.
6. Reduce the heat to low, stir in the heavy cream, and allow the mixture to thicken slightly, about 2-3 minutes. Add the grated Parmesan cheese and mix until well combined. Season with salt and black pepper to taste.
7. Add the cooked pasta to the skillet, tossing to coat the pasta with the sauce. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
8. Serve hot, garnished with fresh cilantro and additional Parmesan cheese if desired.

Nutrition

• Calories: 550
• Protein: 14 g
• Carbs: 75 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 40 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from poblano peppers, which may help reduce inflammation.
• High in fiber, contributing to digestive health and satiety.

Tags