This dish features long fusilli pasta enveloped in a rich and creamy poblano pepper sauce, offering a delightful blend of smoky and savory flavors.
Ingredients
🍝 12 oz long fusilli pasta
🌶️ 2 large poblano peppers
🧄 2 cloves garlic, minced
🧅 1 small onion, chopped
🧈 2 tablespoons unsalted butter
🥛 1 cup heavy cream
🧀 ½ cup grated Parmesan cheese
🧂 Salt and freshly ground black pepper, to taste
🌿 Fresh cilantro or parsley, chopped, for garnish
Equipment
• Baking sheet
• Blender or food processor
• Large pot
• Skillet
• Knife and cutting board
Prep Time
15 minutes
Cook Time
30 minutes
Calories & Macros (per serving)
• Calories: 450
• Protein: 12g
• Carbohydrates: 50g
• Fat: 20g
Instructions
1. Roast the Poblano Peppers
o Preheat your oven's broiler.
o Place the poblano peppers on a baking sheet and broil, turning occasionally, until the skins are charred and blistered, about 10 minutes.
o Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes.
o Peel off the charred skins, remove the seeds and stems, and chop the peppers.
2. Cook the Pasta
o In a large pot, bring salted water to a boil.
o Add the long fusilli pasta and cook according to package instructions until al dente.
o Reserve 1 cup of pasta cooking water before draining.
3. Prepare the Sauce
o In a skillet over medium heat, melt the butter.
o Add the chopped onion and sauté until translucent, about 5 minutes.
o Add the minced garlic and sauté for another minute until fragrant.
o Transfer the sautéed onions and garlic, along with the roasted poblano peppers, to a blender or food processor.
o Add the heavy cream and blend until smooth.
4. Combine Pasta and Sauce
o Return the sauce to the skillet over low heat.
o Stir in the grated Parmesan cheese until melted and the sauce is smooth.
o Season with salt and freshly ground black pepper to taste.
o Add the cooked pasta to the skillet, tossing to coat evenly.
o If the sauce is too thick, add some of the reserved pasta water to reach the desired consistency.
5. Serve
o Divide the pasta into serving bowls.
o Garnish with chopped fresh cilantro or parsley.
o Serve warm.
Cooking and Serving Tips
• Roasting Peppers: Roasting the poblano peppers enhances their flavor and adds a subtle smokiness to the dish.
• Adjusting Consistency: Use the reserved pasta water to adjust the sauce's thickness to your preference.
• Serving Suggestions: Pair with a side salad or garlic bread for a complete meal.
Enjoy your Long Fusilli with Poblano Cream Sauce!