Creamy Poblano Pepper Pasta Recipe
Creamy poblano pepper pasta is super delicious! It has delicate béchamel sauce, roasted poblano peppers, corn - all blending together to create a fabulous meal. What is there not to love - rich, creamy, and satisfying pasta meal - you will definitely go for seconds. :)
- 3 numbers poblano peppers
- olive oil
- 250 grams (8 oz) Pasta rotini, gemelli or fusilli
- 2 tablespoons butter
- 2 tablespoons all-purpose flour /maida
- 1½ cups milk
- 55 grams (approx. ½ cup) grated cheese cheddar
- ⅛ teaspoon cayenne pepper or to taste
- 1 tablespoon olive oil
- 1 large garlic clove finely chopped
- 85 grams (approx. 1 cup) corn kernels fresh or frozen
- 50 grams (approx. ½ cup) yellow onion diced small
- salt & pepper to taste
- fresh finely chopped parsely
- red chili flakes optional
Roast Poblano Peppers
Preheat oven to 425°F. Place the poblano peppers on a baking tray. Brush with oil on all sides.
Roast for 6-8 minutes on each side, a total of 20-25 minutes, or until the skin is charred evenly on all sides.
Remove from the oven and transfer to a bowl. Keep covered for 10-15 minutes.
When the peppers are cool enough to handle, remove the skin, chop off the stem and remove the seeds.
Dice into ½-inch pieces.
Heat olive oil in a large skillet on medium heat. Add onion and garlic and fry until garlic is fragrant and onion turns translucent.
Add the corn kernels and cook for 3-4 minutes. Add the diced poblano peppers, salt, and pepper to taste. Mix well to combine everything together, remove from heat, and transfer to a bowl.
Wipe down the skillet using a kitchen towel. We will use the same skillet to prepare the sauce.
Prepare Béchamel Sauce
Melt butter in the skillet on medium heat. Add all-purpose flour and cook for 2-3 minutes stirring continuously. Make sure that the flour does not burn.
Add milk, stirring continuously. The sauce will thicken. Bring to a boil. Add salt and pepper. Cook for another 2 minutes.
Add cheddar cheese and cayenne pepper. Mix well until the cheese is melted completely. [Note: Lower the heat slightly if the sauce is thickening too quickly]
Stir in the boiled pasta and the sautéed vegetables to the sauce. Toss until the pasta and veggies are coated with the sauce. Do a taste test and adjust the seasonings.
Serve hot garnished with finely chopped parsley and red chili flakes (optional).
- 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish). 1 TEASPOON = 5ML; 1 TABLESPOON= 15 ML
- Adjust the serving size to suit your dietary needs.
- See Time Saving tips shared in the blog post