Creamy Poblano Pasta
This Creamy Poblano Pasta is so creamy, filling and delicious.
PREP TIME
10min
COOK TIME
30min
TOTAL TIME
40min
INGREDIENTS
- 1/2 White or Yellow Onion, thinly sliced
- 4 Cloves of Garlic, minced
- 1 Tbsp Olive Oil
- 3 Tbsp Vegan Butter
- 12 Ounces Spaghetti (gluten free optional)
- 3 Poblano Peppers (also known as pasilla peppers)
- 1 Cup Corn (frozen or fresh)
- 8 Ounces Crimini Mushrooms, sliced
- 1/2 Cup Slivered Almonds (nut free optional)
- 1/2 Cup Water
- Salt & Pepper to taste
EQUIPMENT
- 1 Blender
- 1 Medium-Large Sized Pan
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Cover slivered almonds with boiling water and let soak while you prepare other ingredients.
- Roast the peppers on an open flame until all sides are charred. You can also do it on an unoiled pan OR set oven/air fryer to broil setting and roast for 12 minutes, flipping half way through.
- Place roasted peppers in a bowl and cover with plastic or plate and let sit for 10 minutes. Remove plastic wrap & peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
- For the pasta, bring a pot of water to boil and a good few pinches of salt then cook pasta for as long as you need to for the pasta you chose! When pasta is done, be sure to reserve 1 cup pasta water before draining.
- In a pan over medium/low heat, add 1 tbsp oil and 2 tbsp vegan butter. Once melted, add in the onion and sauté for 3 minutes. Then add in the garlic. Sauté and add in sliced mushrooms and cook for 6 minutes, then add in peeled and sliced poblanos and corn. Season with a pinch of salt & pepper.
- In a blender, combine drained almonds, 1/2 cup water, juice of 1 lemon and blend until really smooth!
- Add almond cream into the pan with sautéed veggies and then add in cooked pasta & about 1/2 cup pasta water to start. Toss all together then add in another 1 1/2 cup pasta water if needed. Season with a pinch of salt and pepper and serve with a drizzle of extra virgin olive oil.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
