Pasta with Poblano Chilies and Red Onion

Madeleine CocinaReviews(1)
Melissa W.: "I was really impressed by the unique flavor blend…" Read More

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 bouillon powder
  • ground cumin
  • goat cheese (crumbled)


  1. Cook the pasta al dente. Drain and set aside.
  2. In a saucepan, saute 1/4 of the poblano chili strips and the onion until the onion is transparent.
  3. In a blender, add the rest of the poblano chili, cream, milk, bouillon, and a pinch of cumin. Puree until smooth.
  4. Add to the pasta and cook for 5 minutes to bring out the flavor.
  5. To plate, serve pasta, then add the onion and chili strips. Sprinkle the cheese on top.
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Yummly User
Melissa W. 7 Jun 2015
I was really impressed by the unique flavor blends in this soup. I used elbow macaroni for my noodles, as that was what I had on hand. It's very soothing and just perfect for cold and flu season. The soup is a bit spicy with the chilies, so it helps to fight the cold and clear out airways. This one is perfect!