Pasta sauce, but make it vegetables! I had this idea for roasted poblano pasta a few months back but it was WAY too hot for me to test it then, but now that it is fall it is the absolute perfect time. I love poblanos because they have a wonderful flavor without being spicy. Roasting them brings out a lovely smokiness that adds such a deep flavor profile. Making pasta sauces with roasted vegetables is such a great way to sneak in some vegetables AND they add so much flavor and texture. I also love that this is made with only a few ingredients and doesn’t take too much time. This time around I opted to roast the vegetables in the oven, but you could also roast them on the grill – just make sure the heat is low so they don’t get too charred on the outside.
- 3 Poblanos Peppers, Halved; Cored and Seeded
- 2 Jalapenos, Halved; Seeds Optional (I kept 1 with seeds for a bit of spice)
- 1 Head Garlic, Peeled
- 1/2 Cup Heavy Cream
- 1/3 Cup Ricotta
- 1/4 Cup Freshly Grated Parmesan, Plus more for topping
- Salt + Pepper, To Taste
- 2-3 Tbsp Olive Oil
- 1 Lb Linguine
- Heat the oven to 425 degrees Fahrenheit.
- In a large baking dish, add the poblano peppers, jalapeno peppers, garlic. Drizzle with the olive oil and add 2 tbsp salt. Toss to coat, cover with foil and place in the oven to roast for 30 minutes.
- After 30 minutes, remove the foil, toss around to make sure the peppers are cooking evenly then place back in the oven (uncovered) for another 15-20 minutes until the peppers are soft.
- When the peppers are finished roasting, remove from the oven and allow to cool for 10-15 minutes. Once cooled a bit, remove the peppers and garlic and add to a blender (try to not add any of the excess oil or water from them cooking). Blend together until smooth.
- Transfer the sauce to a large pan and add in the heavy cream, ricotta and parmesan and stir until well combined. Taste and adjust the salt as needed. Set the pan to the side and cook the pasta.
- Bring a generously salted pot of water to a boil and add in your linguine. Cook for 6-8 minutes, stirring occasionally to prevent sticking, until pasta is al dente. *You still want a bit of a bite to the pasta, so test after 6 minutes.
- Once the pasta is cooked to your liking, using tongs, transfer the pasta from the pot to the saucepan. Toss in the sauce until the pasta is well coated (heat on low if needed to ensure sauce is heated through). Divide between 4-6 plates and top with freshly grated parmesan!
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