This corn and roasted poblano pasta combines classic Mexican flavors for a spicy, creamy, and delicious weeknight dinner.
This post was created in partnership with Primal Kitchen Foods, and may contain affiliate links. All thought and opinions are my own.
Roasted poblano and corn is one of my favorite flavor combinations. I find that roasting the poblanos brings out a smoky flavor that is complemented by the sweetness of the corn. The inspiration for this dish is those amazing flavors, and a dish called rajas con crema.
Instead of using crema for this recipe I have used the Primal Kitchen Garlic Alfredo sauce, which helps get this recipe done in less than 30 minutes! This is super important for me, because sometimes between work and homeschooling I don’t have much time to put dinner on the table. Plus the kids love pasta!
Primal Kitchen Products
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This Primal Kitchen version of alfredo uses a genius trick to mimic the creaminess of butter and cream, it has just a little bit of cashews in it! If you are interested in purchasing any of the Primal Kitchen products you can use the discount code DORAPRIMAL at checkout!! Try these buffalo chickpea jalapeño poppers made with Primal Kitchen Buffalo Sauce.
The Recipe: Corn and Roasted Poblano Pasta
- If you don’t have a gas stove, you can roast the poblano peppers under the oven broiler set on high.
- You can use canned, frozen or fresh corn.
- You can use your favorite pasta shape.
- To make this less spicy make sure to remove all of the seeds and veins from the chiles, and soak them in cold water for 30 min.
Corn and Roasted Poblano Pasta
Ingredients
- 4 Poblano peppers
- 1 tbsp. Olive oil
- 1/2 Onion, sliced
- 2 Garlic cloves, minced
- 3 ears Corn, cut into kernels
- ½ cup Vegetable broth
- 1 jar Primal Kitchen Garlic Alfredo Sauce
- 1 lb. Spaguetti, dried
- ¼ cup Chopped cilantro
Instructions
- Place your poblano peppers right on the burner of the gas stove and let the flame char the pepper on all sides. Place the peppers in a container and cover with a lid or plastic wrap. Let sit for 5 minutes.
- With a paring knife, scrape the skin off the pepper. Make a cut lengthwise and remove the seeds. Cut off stem and cut into strips. Set aside.
- Bring a pot of salted water to a boil. Add spaghetti and cook until al dente.
- Heat a large sauté pan to medium heat, add oil, and onions. Let cook for 3 - 4 minutes until tender and translucent. Add garlic and cook for 1 more minute.
- Add corn and vegetable broth and turn heat down to low. Simmer for 2 minutes. Add poblano peppers and stir to combine.
- Pour in garlic alfredo sauce and let simmer slowly for 5-6 minutes. Add spaghetti and stir to combine. Sprinkle with chopped cilantro, serve immediately.
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