Vermicelli with Poblano
Delight your taste buds with Vermicelli with Poblano, a comforting fusion of creamy pasta and smoky roasted peppers. This vibrant recipe combines tender vermicelli tossed in a luscious poblano cream sauce made from charred poblano peppers, sautéed onions, garlic, and a touch of heavy cream. Infused with the rich flavors of roasted chilies and accented by fresh cilantro and optional Cotija or Parmesan cheese, this dish strikes the perfect balance between earthy and indulgent. With just 45 minutes of prep and cooking time, this hearty meal is ideal for weeknight dinners or special occasions. Serve it hot for a flavorful twist on traditional pasta recipes! Keywords: Vermicelli with Poblano, creamy pasta recipe, roasted poblano peppers, Mexican-inspired pasta, quick dinner ideas.
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Recipe Information
Ingredients
- 250 grams Vermicelli pasta
- 3 pieces Poblano peppers
- 2 tablespoons Olive oil
- 1 medium, diced White onion
- 3 minced Garlic cloves
- 500 milliliters Chicken or vegetable broth
- 120 milliliters Heavy cream
- 1 teaspoon, or to taste Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons, chopped, for garnish Cilantro leaves
- 50 grams, grated, for garnish (optional) Cheese (e.g., Cotija or Parmesan)
- 1 tablespoon Butter
Instructions
Preheat your oven to 200°C (400°F).
Place the poblano peppers on a baking sheet and roast in the oven for 15-20 minutes, turning halfway, until the skin is blistered and blackened.
Remove the poblano peppers from the oven and place them in a heatproof bowl. Cover the bowl with plastic wrap or a plate to allow the peppers to steam for 10 minutes. This will make peeling the skin easier.
Peel the poblano peppers by gently rubbing off the charred skin. Remove the seeds and stems. Chop the peeled peppers into small pieces and set them aside.
In a large skillet or saucepan, heat olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 4-5 minutes.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Add the chopped poblano peppers to the skillet and stir to combine. Cook for an additional 2 minutes.
Add the chicken or vegetable broth to the skillet and bring to a simmer. Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for 5 minutes, allowing the flavors to meld together. Season with salt and black pepper to taste.
Meanwhile, bring a large pot of salted water to a boil. Add the vermicelli pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
Add the cooked vermicelli to the skillet with the poblano sauce. Toss gently to coat the pasta evenly with the sauce.
Stir in the butter and let it melt into the pasta for added richness.
Serve hot, garnished with chopped cilantro and grated cheese if desired. Enjoy your Vermicelli with Poblano!
Nutrition Facts
Calories |
1936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 4530 mg | 197% | |
| Total Carbohydrate | 224.4 g | 82% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 23.2 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 363 mg | 28% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1560 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
