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1 June 2015

A quick vegetarian pasta recipe made with roasted poblano peppers, creamy avocado, and potato, tossed with penne noodles and fresh herbs.

We’re playing around with purees again, coming up with some very interesting sauces. And winning! As you might recall, we’ve experimented with a number of purees for sauces, ending up with some very tasty meals, and this is no exception. It’s good!

I’ve created a vegetarian version here, though you could easily toss it with grilled chicken or maybe some seasoned and seared shrimp. The recipe result is sort of a mashup, with roasted poblano peppers and creamy avocado – always a classic combination – and potatoes.

Did I just say potatoes? Yep.

Potatoes give the sauce body, making it fairly thick, which we both enjoy. It will thin enough with the starchy pasta water so you’ll have a nice and smooth puree. Finish it up with fresh herbs and a bit of spice, and boom! A satisfying pasta, super easy, for a quick lunch or dinner.

You are correct in assuming that more purees will follow! We love them so.

Patty’s Perspective

Don’t fear the puree! This was a wonderfully creamy mashup that was so unique for a pasta, and it’s healthy, really. A satisfying dish.

 

Quick and Easy Pasta with Roasted Poblano-Avocado Sauce
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

A quick vegetarian pasta recipe made with roasted poblano peppers, creamy avocado, and potato, tossed with penne noodles and fresh herbs.

Course: Main Course
Cuisine: American
Keyword: coleslaw recipe, pasta, spicy, vegetarian
Servings: 3
Calories: 348 kcal
Author: Mike Hultquist
Ingredients
  • 1 medium poblano pepper
  • 2 medium yellow potatoes
  • 1 medium avocado pitted and peeled
  • ½ cup chopped cilantro
  • 1 teaspoon red pepper flakes I also added in some spicy chili powder, but a blend will do nicely
  • Salt and pepper to taste
  • 2 cups pasta prepared
  • Your favorite olive oil for serving
Instructions
  1. Preheat oven to 400 degrees.
  2. Set potatoes and poblano onto a baking sheet and bake for 20-25 minutes, or until the potato is soft and the poblano skins have nicely charred. Remove from heat.
  3. Cover the poblano with a paper towel to allow the skins to steam off a bit.
  4. Remove skins from poblano and potatoes and discard. Add poblano and potatoes to a food processor.
  5. To the food processor, add avocado, cilantro, red pepper flakes, chili powder if using, and salt and pepper to taste.
  6. Process until somewhat smooth.
  7. Add a few tablespoons of your pasta water to the mixture and process until it is nice and creamy. You may need to add a little at a time to achieve your desired consistency.
  8. Adjust for salt and pepper.
  9. Toss with pasta and serve with drizzled olive oil!
Nutrition Facts
Quick and Easy Pasta with Roasted Poblano-Avocado Sauce
Amount Per Serving
Calories 348 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Sodium 34mg1%
Potassium 1096mg31%
Carbohydrates 55g18%
Fiber 10g40%
Sugar 2g2%
Protein 10g20%
Vitamin A 620IU12%
Vitamin C 55.5mg67%
Calcium 63mg6%
Iron 5.7mg32%
* Percent Daily Values are based on a 2000 calorie diet.

<imgsrc=”images/recipes/chili-pepper-recipes-pasta/Pasta-with-Roasted-Poblano-Avocado-Sauce2.jpg” alt=”Quick and Easy Pasta with Roasted Poblano-Avocado Sauce” />

 

1 comments

  1. I just know that my life will be complete once I have this recipe in my kitchen, and in my mouth!! I love the idea of poblano avocado sauce.

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