Pasta con Chiles Poblanos

Pasta con Chiles Poblanos is a vibrant and creamy vegetarian dish that beautifully marries the earthy flavors of roasted poblano peppers with al dente pasta. This comforting recipe is perfect for a quick weeknight dinner or a special occasion.

Ingredients

• Pasta (spaghetti or fettuccine) - 200 grams
• Poblano peppers - 2 large
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Vegetable broth - 200 ml
• Cream (or coconut milk for vegan option) - 100 ml
• Parmesan cheese (or nutritional yeast for vegan option) - 50 grams, grated
• 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 them 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, cover with plastic wrap, and let them steam for 10 minutes.
4. Once cooled, peel the skins off the peppers, remove the seeds, and chop them into small pieces.
5. In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
6. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
7. Add the minced garlic and sauté for an additional 1-2 minutes, being careful not to burn it.
8. Stir in the chopped roasted poblano peppers and cook for another 2 minutes.
9. Pour in the vegetable broth and bring to a simmer. Let it cook for about 5 minutes.
10. Add the cream (or coconut milk) and grated Parmesan cheese (or nutritional yeast), and stir well to combine. If the sauce is too thick, add some reserved pasta water until desired consistency is reached.
11. Season with salt and black pepper to taste.
12. Add the drained pasta to the skillet and toss until well coated with the sauce.
13. Serve immediately, garnished with fresh cilantro.

Nutrition

• Calories: 550
• Protein: 15 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 30 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in fiber from the poblano peppers and pasta, aiding digestion.
• Contains healthy fats from olive oil, which can support heart health.

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