Name: Roasted Poblano Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Cuisine: American
Ingredients: 2 medium sized poblano peppers; 1 teaspoon kosher salt; 3/4 teaspoon cumin; 2 teaspoon olive oil; 1 cup packed cilantro leaves; 1/2 cup low sodium chicken stock; 1 cup heavy cream; 1 teaspoon minced garlic; 8 ounces medium shell pasta; 1/8 teaspoon crushed red pepper flakes

Roasted Poblano Pasta

This roasted poblano pasta has a creamy sauce with roasted chiles, cilantro, and garlic. It is a very fun take on roasted pepper sauce, served over shell pasta. The sauce, blended in a food processor, is also a great spread for toasted bread.

40 min total 15 min prep 25 min cook 3 431 cal

Instructions

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1 Preheat the oven’s broiler, and place a rack about 6 inches below the heating element. Line a baking sheet with foil; place peppers on the sheet and place under the broiler. Broil until peppers are fully charred, turning occasionally. Remove from the oven; place peppers in a plastic bag, sealing loosely. Let steam in the bag for 5 to 10 minutes.
2 Remove peppers from the bag and place on a work surface. Peel off charred skin, then slit in half. Gently remove all the seeds and spine. Place peppers in a food processor. Add salt, cumin, olive oil, cilantro, chicken stock, cream, and garlic. Pulse to process until smooth.
3 Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain and set aside.
4 Taste the sauce, add pepper flakes, then process again. If too spicy, add a bit more cream or sour cream to temper. Toss with pasta and garnish with additional cilantro.