Pasta in Creamy Poblano Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast provides a cheesy flavor with fewer calories

Wash the poblano peppers and coat them with a few drops of olive oil or vegetable oil.

Roast the poblano peppers over an open flame or in an air fryer for 10-12 minutes until blistered on all sides.

Place the roasted peppers in a plastic bag and let them steam for 15-20 minutes until cool enough to handle.

Lightly roast 1/4 of an onion and 3-4 garlic cloves.

Once the peppers are cool, remove the skin, trim off the stem, and scrape out the seeds without rinsing them under water.

Bring 8-10 cups of water to a boil with a little salt and add the fettuccine pasta; boil for 8-10 minutes until al dente.

Blend the roasted poblano peppers, onion, garlic, 4 ounces of cream cheese, 1 cup of Mexican sour cream, 2 cups of water or broth, and 1 tablespoon of chicken bouillon until smooth.

Heat a large pan over low heat, melt 2-3 tablespoons of butter, and add a drizzle of olive oil to prevent burning.

Add the blended sauce to the pan, bring to a simmer, and adjust seasoning with salt or chicken bouillon if needed.

Drain the pasta, reserving about 1 cup of the pasta water, and add the pasta to the sauce along with the reserved water; mix well.

Stir in 1/2 cup of Parmesan cheese and simmer over low-medium heat for about 5 minutes.

Turn off the burner and cover the pasta for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens