Go Back
pasta with roasted poblano peppers and béchamel sauce

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. :)
Print Recipe Save
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Equipment

  • Baking Tray
  • Parchment Paper/Aluminum Foil
  • Measuring Spoons/Cups
  • cooking spoons
  • chopping board and knife
  • Bowls
  • Pastry Brush
  • Large Pot
  • Collander
  • Large Skillet
  • Serving Dish
  • Kitchen Towel
  • Cling Film

Ingredients
  

Poblano Peppers

  • 3 numbers poblano peppers
  • olive oil

Pasta

  • 250 grams (8 oz) Pasta rotini, gemelli or fusilli
  • water
  • salt

Béchamel Sauce 

  • 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

Saute Vegetables

  • 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

Garnish

  • fresh finely chopped parsely
  • red chili flakes optional

Instructions
 

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.

Cook Pasta

  • Bring a large pot of water to boil and add generous amount of salt.
  • Add pasta and cook according to package directions.

Sauté Vegetables

  • 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]

Assemble

  • 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).

Notes

  • 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