Pasta de Rajas Poblanas

Pasta de Rajas Poblanas is a delightful combination of roasted poblano peppers and creamy coconut milk, creating a rich and flavorful dish that is both satisfying and healthy. This Paleo Mexican pasta dish captures the essence of traditional flavors while being gluten-free and dairy-free.

Ingredients

• Zucchini - 2 medium (spiralized into noodles)
• Poblano peppers - 2 medium (roasted and sliced)
• Coconut milk - 200 ml
• Garlic - 2 cloves (minced)
• Onion - 1 small (finely chopped)
• Olive oil - 1 tablespoon
• Cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cilantro - 1/4 cup (chopped, for garnish)

Steps

1. Preheat your oven to 200°C (400°F). Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning occasionally until the skin is blistered and charred. Remove from the oven and let cool before peeling off the skin and slicing them.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Then, add the minced garlic and sauté for an additional minute until fragrant.
3. Add the sliced roasted poblano peppers to the skillet and stir in the cumin, salt, and black pepper. Cook for another 2-3 minutes to combine the flavors.
4. Pour the coconut milk into the skillet and bring to a gentle simmer. Let it cook for about 5 minutes to thicken slightly.
5. While the sauce is simmering, prepare the zucchini noodles using a spiralizer. You can also use a vegetable peeler to create thin strips if a spiralizer is not available.
6. Add the zucchini noodles to the skillet with the sauce and toss gently to coat. Cook for an additional 2-3 minutes until the noodles are just tender but still firm.
7. Remove from heat and serve immediately, garnished with chopped cilantro.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 25 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 25 g
• Saturated Fat: 16 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from poblano peppers, which may help reduce inflammation.
• High in fiber from zucchini, promoting digestive health.

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