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bowl of creamy poblano pasta, yellow towel, corn
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Corn and Roasted Poblano Pasta

This corn and roasted poblano pasta combines classic Mexican flavors for a spicy, creamy, and delicious weeknight dinner.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 490kcal
Author Dora S.

Ingredients

  • 4 Poblano peppers
  • 1 tbsp. Olive oil
  • ½ 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.

Video

Notes

If you don’t have a gas stove, you can roast the poblano peppers under the oven broiler set on high. 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.

Nutrition

Serving: 1serving | Calories: 490kcal | Carbohydrates: 96g | Protein: 20g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 74mg | Sodium: 885mg | Potassium: 481mg | Fiber: 6g | Sugar: 9g | Vitamin A: 570IU | Vitamin C: 97mg | Calcium: 42mg | Iron: 2mg