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.
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.