Here’s an easy Pasta with poblano-cilantro sauce recipe that boasts bold, bright, flavors from poblano chili peppers and fresh cilantro. Perfect for an outdoor potluck, picnic or backyard cookout.
FOR THE PASTA
1 pound pasta
Salt, to taste
1 cup steamed broccoli florets
1/2 cup cherry tomatoes, halved
Vegan feta, cubed (for garnish), optional
1 cup poblano sauce (recipe below)
FOR THE POBLANO SAUCE
2 poblano peppers, slit into halves, stems and seeds cored
1/4 cup fresh cilantro
1 scallion, ends trimmed
3 cloves garlic
About 1/4 teaspoon salt or to taste
Extra virgin olive oil, as needed
1/3 cup vegan feta
1/2 Tbsp fresh lemon juice
Heat a cast iron skillet to medium
Add about a tsp of olive oil and place the poblano peppers on the skillet, skin side down.
Add the scallions to the skillet, increase heat, and cook the poblano peppers and the scallion for about 5-6 minutes, until they appear charred.
Add the garlic to the skillet and turn off heat
Place them all in a bowl and cover the bowl. Let the peppers rest for 5 minutes and then peel off their skin.
In a blender/processor, combine the poblano peppers, scallions, garlic, and salt and blend to a paste
Add the fresh cilantro, and continue to grind until the leaves are crushed into tiny bits
Gently pour some olive oil, working it into the sauce.
Add the vegan feta and pulse to combine
Stir in fresh lemon juice
Cook the pasta according to package instructions, reserving about 1/2 cup of the pasta water
Use the sauce to coat the pasta all over, using some pasta water, if needed to thin the sauce
Add the steamed broccoli, tomatoes and cubed vegan feta, if using
More about Anusha:
Having lived in many countries, Anusha considers herself a “Global Citizen”. She grew up vegetarian and has been vegan for over 5 years. She is passionate about animal welfare, the environment, and healthy living. She loves potatoes, traveling, photography and dogs. Her goal is to inspire everyone to eat clean and nutritious food.