I started working on the sauce first, intending it to be a variation in dressing for a pasta salad recipe I made a few months ago, but still haven’t posted because it still needs some tinkering. Next thing I knew, I had made what tasted like a spicy Alfredo sauce.
I may not have finished my pasta salad, but now I have this brand new recipe to share with you. It is pretty delicious, so I can even be mad that I when on this random cooking detour off my list of recipes I need to complete.
This Creamy Roasted Poblano Pasta is;
Loaded with oven roasted grape tomatoes for a juicy burst of sweetness.
16 ounces Brown Rice Fusilli Noodles
1 Pint Grape Tomatoes
1 Tablespoon Olive oil
Salt & Pepper to taste
Creamy Poblano Sauce
1 Poblano Pepper
1/2 Cup Raw Cashews
2 Tablespoons Nutritional Yeast
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Paprika
1/4 Cup Corn Starch
1 Cup Unflavored Unsweetened Almond or Soy milk
Preheat oven to 400°F
Wrap Poblano pepper in foil, cook at 400°F for 20 minutes or until fork tender.
Cut grape tomatoes into halves. Place on a baking sheet lined with parchment, drizzle olive oil over tomatoes, then lightly sprinkle with salt and pepper. Cook at 400°F for 10 minutes. Remove from oven, set aside.
Cook noodles according to package directions.
Remove seeds from roasted poblano, then roughly chop. In a high powered blender or food processor, Blend roasted poblano, cashews, nutritional yeast, garlic powder, paprika, corn starch, and lime juice. Blend well. Scrape down sides of blender. Add in half of almond milk, blend, add in other half, then blend until smooth and creamy.
In a large skillet or cooking pot *I suggest transferring noodles to a colander to drain then using the same pot that the noodles were cooked in*, Cook creamy poblano sauce over low heat until thickened, stirring frequently, takes about 5-8 minutes.
Return noodles to the pot with sauce, add in tomatoes, toss to coat. Remove from heat.
Garnish with salt, freshly ground black pepper, and/or a drizzle of olive oil if desired.