Poblano Pasta Recipe – Creamy Veggie & Poblano Cheese Bake

Last Updated on 4 months by Neha Deshmukh

Poblano Pasta Recipe – Creamy Veggie & Poblano Cheese Bake

Introduction

Okay, friends, let me tell you about this pasta. It’s a little bit different, a little bit unexpected, and totally delicious. I stumbled upon this recipe while trying to use up some veggies and a lonely poblano pepper, and it quickly became a weeknight favorite. It’s creamy, comforting, and has a lovely subtle heat that just wakes up your tastebuds. This Poblano Pasta is a delightful fusion of flavors – a little Mexican flair meets Italian comfort food. You’ll absolutely love it!

Why You’ll Love This Recipe

This isn’t your average pasta dish. It’s packed with fresh vegetables, a wonderfully creamy sauce, and a unique smoky flavor from the roasted poblano pepper. It’s relatively quick to make (about 20 minutes cooking time!), and it’s a great way to get a good serving of veggies in. Plus, it’s just…different! It’s a fun change from the usual tomato-based sauces.

Ingredients

Here’s what you’ll need to whip up this creamy poblano pasta:

• 1.5 cup Barilla bow tie pasta (Piccolini/Mini Farfalle) – about 190g
• 0.75 cup Onion, chopped – about 150g
• 0.5 cup Red bell pepper, chopped – about 75g
• 1 Potato (small), diced – about 100g
• 0.5 cup Green bell pepper, chopped – about 75g
• 0.5 cup Carrot, chopped – about 75g
• 1 cup Zucchini, chopped – about 100g
• 1 Tomato, chopped – about 120g
• 1 Poblano pepper
• 3 Green onion, chopped
• 0.5 teaspoon Cumin powder – about 2.5g
• 0.25 teaspoon Black pepper – about 1.25g
• 0.5 tablespoon Salt – about 7.5g
• 1 teaspoon Italian seasoning – about 5g
• 0.33 cup Mozzarella cheese, shredded – about 75g
• 2 tablespoon Ricotta cheese – about 30g
• 1 tablespoon Olive oil – about 15ml

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Poblano Pepper – A Regional Mexican Delight: These peppers are mild to medium in heat, with a rich, smoky flavor. Don’t worry, they won’t blow your head off!
• Barilla Piccolini/Mini Farfalle Pasta – Why This Shape Works Best: I love using this small bow tie pasta because it holds the creamy sauce beautifully. The little “bows” catch all the deliciousness. But honestly, any small pasta shape will work – penne, rotini, or even ditalini would be great.
• Ricotta & Mozzarella Cheese – The Creamy Foundation: Using both ricotta and mozzarella gives you the best of both worlds – a creamy, slightly tangy base from the ricotta and a lovely stretch and melt from the mozzarella. Don’t skimp on the cheese!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s tackle that poblano pepper. Roast it directly over a gas flame or on a stovetop until the skin is completely charred. Don’t be afraid to get it nice and black!
2. Pop it into a bowl, cover it with plastic wrap, and let it cool. This helps the skin steam off easily. Once cool, peel off the charred skin, remove the seeds, and finely chop the pepper.
3. While the pepper is cooling, get your pasta going. Boil the pasta in salted water for about 7 minutes, or until it’s al dente. Drain it and set it aside.
4. Now, heat the olive oil in a large skillet over medium heat. Sauté the onions until they become translucent and softened.
5. Add the red bell pepper, potato, green bell pepper, carrot, zucchini, and tomato to the skillet. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender-crisp.
6. Stir in the cumin powder, black pepper, and Italian seasoning. Give it a good mix, then remove the skillet from the heat.
7. Time for the magic! In a food processor, blend the roasted poblano pepper, mozzarella cheese, and ricotta cheese until you have a smooth, creamy sauce.
8. Finally, combine the cooked pasta, sautéed vegetables, and the poblano cheese sauce in the skillet. Mix everything thoroughly to coat the pasta and veggies.
9. Serve warm, garnished with chopped green onions.

Expert Tips

• Don’t overcook the pasta! Al dente is key for the best texture.
• If the sauce is too thick, add a splash of pasta water to thin it out.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Vegan Poblano Pasta Adaptation: Swap the ricotta and mozzarella for vegan alternatives. Nutritional yeast can add a cheesy flavor!
• Gluten-Free Pasta Option: Simply use your favorite gluten-free pasta.
• Spice Level Adjustment – Mild to Medium Heat: If you like things spicier, leave some of the seeds in the poblano pepper. Or, add a pinch of cayenne pepper to the sauce.
• Festival Adaptation – A Unique Addition to Celebrations: My aunt always adds a little bit of paneer (Indian cheese) to this for Diwali – it’s a delicious twist!

Serving Suggestions

This pasta is fantastic on its own, but it also pairs well with a simple side salad and some warm garlic bread. A dollop of sour cream or a sprinkle of fresh cilantro would also be lovely.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

What is a Poblano Pepper and how spicy is it?

Poblano peppers are a mild to medium-heat chili pepper from Mexico. They have a rich, smoky flavor and measure between 1,000-2,000 Scoville heat units. They’re not super spicy, but they do have a little kick!

Can I use a different type of pasta for this recipe?

Absolutely! While I love the mini farfalle, you can use any small pasta shape you prefer – penne, rotini, fusilli, or even ditalini would work well.

Can this dish be made ahead of time?

You can definitely prep some of the components ahead of time. Chop the vegetables and roast the poblano pepper a day in advance. However, it’s best to assemble and cook the pasta just before serving for the best texture.

How can I adjust the thickness of the cheese sauce?

If the sauce is too thick, add a tablespoon or two of pasta water. If it’s too thin, blend in a little more ricotta cheese.

What other vegetables can I add to this pasta bake?

Feel free to get creative! Mushrooms, spinach, corn, or even peas would be delicious additions.