Poblano Rajas Pasta (Creamy Pepper Strips)

Ingredients

• 2 medium Poblano peppers
• 1 tbsp Olive oil
• 2 cloves Garlic
• 1/4 cup Onion
• 1/2 cup Heavy cream
• 1/4 cup Milk(optional)
• 2 tbsp Mexican crema or sour cream(optional)
• 1/4 cup Vegetable broth(optional)
• 1/2 tsp Dried oregano
• 1/4 tsp Ground cumin
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 6 oz Pasta (penne or spaghetti)
• 1/4 cup Parmesan cheese (finely grated)
• 1 tbsp Fresh cilantro (optional)(optional)

Instructions

1. 1

   Roast poblano peppers: Heat a skillet over medium-high heat. Char peppers on all sides, 8–10 minutes total, turning as needed. Transfer to a bowl, cover, and rest 5 minutes, then peel, remove seeds, and slice into strips.

2. 2

   Cook pasta: Bring a pot of salted water to a boil and cook pasta until al dente, 8–10 minutes. Reserve 1/2 cup pasta water, then drain.

3. 3

   Make the creamy rajas sauce: In the same skillet, heat olive oil over medium heat. Sauté onion until softened, 3–4 minutes, then add garlic and cook 30 seconds. Stir in oregano, cumin, salt, and black pepper, then add poblano strips and cook 2 minutes.

4. 4

   Simmer and thicken: Add heavy cream (and milk if using) and stir. Simmer gently 5–6 minutes, adding a splash of reserved pasta water or broth if needed to reach a creamy consistency. Stir in parmesan until melted.

5. 5

   Combine and serve: Add drained pasta to the skillet and toss to coat. Adjust thickness with more pasta water if desired. Serve hot, topped with cilantro if using.