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.

Course Dinner, Lunch, Side Dish

Cuisine Italian-Inspired, Mexican-Inspired

Keyword Easy, Pasta, Plant-Based, Vegan

Total Time 25

Servings

Author Anusha

Ingredients

FOR THE PASTA

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

FOR THE POBLANO SAUCE

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

Instructions

DIRECTIONS FOR THE POBLANO SAUCE

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.

DIRECTIONS FOR THE PASTA

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.

Make sure to check out Anusha’s Instagram and website for more tasty recipes!