Pasta with Poblano-Cilantro Sauce

Pasta with Poblano-Cilantro Sauce
Pasta with Poblano-Cilantro Sauce

Pasta with Poblano-Cilantro Sauce

Here’s an easy pasta recipe that boasts bold, bright, flavors from poblano chili peppers and fresh cilantro. Perfect for an outdoor potluck, picnic or backyard cookout.
5 from 2 votes
Total Time: 25 minutes
Course: Dinner, Lunch, Side Dish
Cuisine: Italian-Inspired, Mexican-Inspired
Keyword: Easy, Pasta, Plant-Based, Vegan
Author: Anusha
Servings: 5



  • 1 pound pasta
  • Salt to taste
  • 1 cup steamed broccoli florets
  • 1/2 cup cherry tomatoes halved
  • Vegan feta cubed (for garnish), optional
  • 1 cup poblano sauce recipe below


  • 2 poblano peppers slit into halves, stems and seeds cored
  • 1/4 cup fresh cilantro
  • 1 scallion ends trimmed
  • 3 cloves garlic
  • About 1/4 teaspoon salt or to taste
  • Extra virgin olive oil as needed
  • 1/3 cup vegan feta
  • 1/2 Tbsp fresh lemon juice



  • Heat a cast iron skillet to medium.
  • Add about a tsp of olive oil and place the poblano peppers on the skillet, skin side down.
  • Add the scallions to the skillet, increase heat, and cook the poblano peppers and the scallion for about 5-6 minutes, until they appear charred.
  • Add the garlic to the skillet and turn off heat.
  • Place them all in a bowl and cover the bowl. Let the peppers rest for 5 minutes and then peel off their skin.
  • In a blender/processor, combine the poblano peppers, scallions, garlic, and salt and blend to a paste.
  • Add the fresh cilantro, and continue to grind until the leaves are crushed into tiny bits.
  • Gently pour some olive oil, working it into the sauce.
  • Add the vegan feta and pulse to combine.
  • Stir in fresh lemon juice.


  • Cook the pasta according to package instructions, reserving about 1/2 cup of the pasta water.
  • Use the sauce to coat the pasta all over, using some pasta water, if needed to thin the sauce.
  • Add the steamed broccoli, tomatoes and cubed vegan feta, if using.

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