Poblano cream pasta sauce

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Are you looking for an easy recipe for poblano cream pasta sauce? Well then you are in the right place! This simple poblano cream pasta sauce is made with roasted poblano peppers and just six other ingredients that you probably already have in your kitchen. All you need to make this poblano cream pasta sauce is butter, flour, heavy cream, parmesan cheese, salt, pepper, and poblano peppers.

We make this poblano cream pasta sauce with gluten free flour so that the sauce will be entirely gluten free. That being said, you can also make this poblano cream pasta sauce with regular flour if you do not have a gluten intolerance. A simple one to one substitution will work perfectly.

Pasta with a poblano cream sauce and parmesan cheese on it. The pasta with poblano cream sauce is photographed from an aerial view.

What is in poblano cream pasta sauce?

What is in a poblano cream pasta sauce? Here are all the ingredients you need to make a poblano cream pasta sauce.

  • Poblano peppers. You can’t have a poblano cream sauce without poblanos! Fresh poblano peppers are used in this recipe for poblano cream sauce. The poblanos should be roasted, de-skinned, and de-seeded before they are added to the pasta sauce to ensure that the texture of the sauce remains nice and creamy.
  • Heavy cream. Heavy cream is the main base that is used in this recipe for poblano cream pasta sauce. Heavy cream is used rather than another base like milk because sauces that are made with heavy cream are less likely to curdle.
  • Parmesan cheese. Parmesan cheese is also used in this recipe for poblano cream pasta sauce. The parmesan cheese should be added at the very end of the cooking time to ensure that the sauce does not curdle. You should take the poblano cream sauce off of the burner before adding the cheese to the sauce.
  • Gluten free all purpose flour. Some gluten free all purpose flour is added to the poblano cream sauce to thicken the sauce. The starches in the flour also help to prevent the sauce from curdling after the cheese is added. If you do not have a gluten intolerance then you can substitute the gluten free all purpose flour with regular all purpose flour.
  • Butter. Some butter is combined with the flour to make a roux for this poblano cream sauce. The butter should be combined with the flour and cooked for a few minutes before the heavy cream is incorporated into the roux.
  • Salt & pepper. Finally, some salt and pepper are added to finish this poblano cream sauce off.
Two slightly charred roasted poblano peppers on a white marble counter.

How do you make poblano cream pasta sauce?

How do you make poblano cream pasta sauce? Here are all the steps you need to follow to make a poblano cream pasta sauce.

  • Roast the poblanos. The first step in making this poblano cream sauce is roasting the poblano peppers under the broiler until the skin starts to peel away from the flesh. You should expect the skin of the pepper to get a nice char on it during this process. This is fine because we will be removing the skin from the peppers before we incorporate them into the sauce.
  • De-skin and de-seed the poblanos. After the poblanos have roasted on both sides, it is time to de-skin and de-seed the poblanos. Cut the stem off of the top of the pepper. When you do this, you should make sure to make a shallow cut that only goes through the flesh of the pepper. Do not cut deep enough that you detach the seeds and their scaffolding from the stem of the pepper. If done correctly, you should just be able to pull the stem off and it will take the seeds and innards of the pepper with it. After you de-stem and de-seed the pepper, you can remove the skin from the outside of the pepper. The easiest way to do this is to drag a fork lightly over the outside of the pepper.
  • Blend the poblanos. After you de-skin and de-seed the poblanos, it is time to blend the poblanos. For best results, we recommend throwing the peppers into a food processor (this is the one we use) and blending them until they form a smooth paste.
  • Combine the flour and butter to make a roux. Once you are done preparing the poblanos, it is time to make the roux for the poblano cream sauce. Start by warming a pan over medium low to medium heat then adding the butter and flour. Cook the butter and flour for a few minutes until the flour starts to lightly brown before adding the heavy cream. Make sure not to let the flour brown too much, even just a light golden color is fine.
  • Incorporate the heavy cream into the roux. After you cook the flour and butter, slowly incorporate the heavy cream into the flour and butter a little at a time. Continue to sit the mixture until all of the heavy cream has been incorporated into the flour and butter. The sauce should be relatively thick. If it is not thick then you should let the sauce cook for a few minutes until it thickens.
  • Add the poblanos, salt, and pepper. After the sauce has started to thicken, add the salt, pepper, and blended poblanos to the poblano cream sauce.
  • Add the parmesan cheese. The final step in making this poblano cream sauce is adding the parmesan cheese. You should take the poblano cream sauce off of the stove and wait for it to cool for a minute or two before adding the parmesan cheese. This will help to prevent the sauce from curdling. After you add the parmesan cheese, you should stir the pasta sauce continuously until the cheese melts.
Blended poblano peppers that have been de-skinned and de-seeded in a food processor.

How do you store poblano cream pasta sauce?

How do you store poblano cream pasta sauce? This poblano cream pasta sauce should be stored in the refrigerator in an airtight food storage container or bag. You can store the sauce in its own container or alongside the pasta you plan to put it on. The poblano cream sauce will keep for about 3 days in the refrigerator if stored properly.

We do not recommend freezing this poblano cream pasta sauce. Pasta sauces that contain cheese tend to curdle when they are frozen and thawed, which negatively affects the texture and flavor of the sauce.

Pasta with a poblano cream sauce and parmesan cheese on it. The pasta with poblano cream sauce is photographed from the side.

How do you reheat poblano cream pasta sauce?

How do you reheat poblano cream pasta sauce? We recommend reheating this poblano cream pasta sauce in the microwave. If you are reheating the sauce on its own, you will probably only need to heat the sauce for 30 – 45 seconds. If you are heating the sauce alongside some pasta, then you will need to reheat the sauce for more like 60 – 75 seconds.

For best results, we recommend reheating the poblano cream sauce 15 – 20 second intervals and stirring the sauce between cooking intervals. This will ensure that no one area in the sauce gets overly hot and curdles. This is a good practice to follow any time you are heating a sauce with cheese in it.

Poblano cream pasta sauce

This easy recipe for poblano cream pasta sauce is made with common ingredients that you probably already have in your kitchen. Once you have your poblano peppers, the only other ingredients you need to make this poblano cream sauce are butter, flour, heavy cream, parmesan cheese, salt, and pepper.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: egg free, gluten free, nut free, vegetarian
Servings: 4 people

Ingredients

  • 3 poblano peppers
  • 1 cup heavy cream
  • 1 1/2 cups parmesan cheese (or vegetarian parmesan-style cheese)
  • 1 tbsp butter
  • 1 tbsp gluten free all purpose flour
  • 1/4 tsp salt
  • 1/2 tsp pepper

Instructions

  • Turn your broiler on high and cook the poblano peppers under the broiler for 5 – 7 minutes until the skin of the pepper starts to char and peel away from the flesh.
    Flip the poblano peppers about halfway through so that each side gets cooked for at least 2 – 3 minutes.
  • Remove the skin, seeds, and stems from the poblano peppers.
    Start by making shallow cuts around the perimeter of the stem then pulling the stem out of the poblano pepper. Most of the seeds and their scaffolding should come out along with the stem. Remove the rest of the seeds then drag a fork over the outer surface of the poblano pepper to help remove the skin.
  • Blend the poblano peppers until they make a smooth paste.
  • Heat a medium sized pot or pan over medium low to medium heat then add the butter and flour. Cook the butter and flour for a few minutes until the flour turns a light golden brown.
  • Slowly incorporate the heavy cream into the butter and flour. Stir the mixture continuously as you add the heavy cream.
  • Add the blended poblano peppers, salt, and pepper to the sauce.
  • Remove the sauce from the heat and let it cool for a few minutes before adding the parmesan cheese. Continue to stir the sauce until the cheese fully melts.

Substitutions for poblano cream pasta sauce

  • Gluten free all purpose flour. If you do not have a gluten intolerance then you can replace the gluten free all purpose flour with regular all purpose flour. A 1:1 substitution will work just fine.

Other recipe you will love

A poblano quesadilla with cheese, onions, and poblano peppers. There is a poblano pepper and a cutting board in the background.

Are you looking for another easy meal you can make with poblano peppers? Check out this recipe for poblano quesadillas with fajita style poblano peppers and onion strips.

Rajas con crema: strips of roasted poblano pepper and onions in a sauce made with Mexican crema and Monterey jack cheese.

Are you looking for another creamy recipe that uses poblano peppers? Check out this recipe for rajas con crema! This tasty side dish is made with poblanos, onions, and corn that have been coated in a creamy sauce made with crema and cheese.


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