Poblano Rigatoni

Indulge in the smoky, creamy flavors of Poblano Rigatoni, a vibrant pasta dish that combines roasted poblano peppers, al dente rigatoni, and a luxuriously smooth cheese sauce. Perfect for dinner, this recipe starts with oven-charred poblano peppers, which are blended with sautéed onions, garlic, heavy cream, and stock to create a rich and flavorful sauce. Finished with melted Monterey Jack and Parmesan cheese, this pasta offers a delightful balance of spice and creaminess, with just a hint of smokiness. Garnish with fresh cilantro for a pop of color and extra flare. Quick and easy to prepare in just 45 minutes, this one-pot pasta dish is sure to become a family favorite. Perfect for weeknights or casual entertaining, Poblano Rigatoni brings bold flavors to your table with minimal effort.

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 oz Rigatoni pasta
• 3 Poblano peppers
• 2 tbsp Olive oil
• 1 medium, diced White onion
• 3 minced Garlic cloves
• 1 cup Heavy cream
• 1 cup Chicken or vegetable stock
• 1 cup, shredded Monterey Jack cheese
• 1 cup, grated Parmesan cheese
• 2 tbsp Butter
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp, chopped (optional garnish) Cilantro

Directions

Step 1

Preheat your oven to 450°F (232°C). Line a baking sheet with aluminum foil.

Step 2

Place the poblano peppers on the foil-lined baking sheet and roast them in the oven for 15-20 minutes, turning occasionally, until the skins are blistered and charred.

Step 3

Remove the peppers from the oven and transfer them to a bowl. Cover the bowl tightly with plastic wrap and let them sit for 10 minutes to steam. This will make the skins easier to peel.

Step 4

While the peppers are steaming, bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Step 5

Once the poblano peppers have cooled, peel off their skins and remove the seeds and stems. Roughly chop the peppers and set them aside.

Step 6

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, or until softened. Add the minced garlic and cook for another 30 seconds, stirring constantly.

Step 7

Transfer the sautéed onion, garlic, and roasted poblano peppers to a blender. Add the heavy cream and chicken or vegetable stock. Blend until smooth and creamy.

Step 8

Return the poblano sauce to the skillet over low heat. Stir in the butter, Monterey Jack cheese, and Parmesan cheese until fully melted and combined. Add salt and black pepper to taste.

Step 9

Add the cooked rigatoni to the skillet with the sauce. Toss to coat the pasta evenly, adding reserved pasta water as needed to achieve the desired sauce consistency.

Step 10

Serve immediately, garnished with chopped cilantro if desired.

Nutrition Facts

Serving size	(1541.9g)

Amount per serving	% Daily Value*
Calories	2813.6

Total Fat 207.0g	0%
Saturated Fat 107.7g	0%
Polyunsaturated Fat 3.4g
Cholesterol 512.1mg	0%
Sodium 5003.4mg	0%
Total Carbohydrate 147.1g	0%
Dietary Fiber 14.5g	0%
Total Sugars 21.7g
Protein 86.9g	0%

Vitamin D 4.5IU	0%
Calcium 1850.1mg	0%
Iron 6.7mg	0%
Potassium 1347.9mg	0%

*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.

Source of Calories

Fat: 66.6%

Protein: 12.4%

Carbs: 21.0%