Pasta with Poblano Chilies and Red Onion

Madeleine Cocina
Pasta with Poblano Chilies and Red Onion


This pasta requires only 8 simple ingredients and takes 30 minutes to prepare. Al dente pasta is served with lightly caramelized poblano peppers and onions. The pasta and vegetables are tossed in a sauce made from blended chiles, cream, and spices for flavor-packed meal. The sauce is thick and creamy and perfectly accents the flavors of the onions, peppers, and pasta. A sprinkle of goat cheese finishes the dish off perfectly and brings it all together. The leftovers warm up nicely, so you can pack the extra for lunch tomorrow.


250 grams short pasta
2 poblano chilies (roasted, peeled, seeded, and in strips)
1/2 red onion (sliced)
2 tablespoons low-fat sour cream
1/4 cup milk
1 teaspoon chicken-flavored soup powder
ground cumin
goat cheese (crumbled)


1Cook the pasta al dente. Drain and set aside.
2In a saucepan, saute 1/4 of the poblano chili strips and the onion until the onion is transparent.
3In a blender, add the rest of the poblano chili, cream, milk, bouillon, and a pinch of cumin. Puree until smooth.
4Add to the pasta and cook for 5 minutes to bring out the flavor.
5To plate, serve pasta, then add the onion and chili strips. Sprinkle the cheese on top.
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