Ola my friend! This dreamy creamy white sauce pasta with poblano peppers will send you to a place of psychological bliss. You may question if you are having an outer body experience or not. Yes it is that good. It’s the perfect comfort food especially if you are a pasta lover. You wouldn’t be able to guess this pasta is vegan if the ingredients were not listed.
Today, I am going to show you how to make the best poblano pepper creamy white sauce pasta. It’s a big relief when you have a vegan dish you can look forward to because it is so delicious. Vegan meals should not be a dread at all lol. In this recipe post, I’m going to show you exactly how to make this delicious poblano pepper creamy white pasta.
Quick Definition
What is creamy white sauce pasta?
Creamy white sauce pasta aka “White Spaghetti” is pasta saturated in creamy cheesy white sauce usually accompanied by vegetables i.e. poblano peppers and/or meat of your choice.
Poblano Pepper Creamy White Sauce Pasta Key Ingredients
Linguine Durum Wheat Noodles: you can use any noodle you prefer but this gives the perfect thickness and shape; not to thick like Fettuccine and not too round like spaghetti. However, these noodles would do well in this recipe. It’s up to your preference.
Poblano Peppers: these are the stars of the show. They are usually longer and narrower than bell peppers. They are mild and slightly sweet. Any other peppers simply won’t do. We need the Poblano flavor.
Coconut Cream: not coconut milk. The cream gives the perfect foundation for the creaminess in this pasta
Vegan Mozzarella Shreds: the brand I use is fantastic. For non-vegans who don’t want to use vegan cheese, then use mozzarella and muenster cheese. You will be happy.
Poblano Pepper Creamy White Sauce Pasta Recipe Steps
Step 1
Gather all ingredients. Add water to a large pot and place on high heat. Add the pasta to the pot once the water starts boiling. Allow pasta to boil for 8-10 minutes. Drain water and set the pasta aside in the pot.
You can save roughly a cup of the pasta water to add back to the pasta later to make the pasta sauce less thick.
Step 2
Chop the onions, mushrooms, and peppers. Set aside.
Side note: I completely got carried away with chopping my veggies. Some people can’t stand to do it because of the amount of time it takes but I love to relax and have fun when cooking. That’s all. Carry on lol.
Step 3
Saute the olive oil, garlic and onions in a frying / stir-fry pan first for about 3 minutes on high heat. Then add the mushrooms, peppers, seasonings, and spices. Saute on medium high heat for about 5 -7 minutes.
Step 4
Add the coconut cream and a little pasta water (as needed) to the pot with the pasta. Next, add the sautéed veggies, vegan butter, cream cheese, parmesan cheese, and vegan cheese to the pasta and stir well over medium heat for 7 to 10 minutes. Optional: Pop this pot in the oven for 10 – 15 minutes or until the cheese on top is melted to your liking.
Step 5
Eat slowly and savor each bite. Bon Appetit!
Health Benefits
Here are my favorites for poblano peppers:
- contains the superpower, capsaicin, a alkaloid compound called which fights tumors and bacteria, helps regulates blood sugar, and helps alleviate pain.
- super rich source of Vitamin C which is largely known for it’s immunity boosting capabilities. But Vitamin C plays significant roles in forming collagen, all body tissue repairing, absorption of iron and much more.
- contains several antioxidants and flavonoids that protect your cells from diseases caused by stress and the like.
Read more details here and here.
Quick Shoutout
Super big thank you to my family friend (you know who you are) for introducing me to this pasta. They let me taste (during my non-vegan season) and the rest is history. I was only told the main ingredients but not all that was in it or how to make it. So I recreated the vegan version of that pasta just from my quick taste experience.
No more settling for disappointing pasta from the restaurant and no more unhealthy pasta sauces from the store full of sodium. This dish is so easy to make and although it makes you feel a little guilty, you are in the clear lol.
Until Next Time
Well, what do you think? Please drop a comment below or email me. I would love to hear your feedback and/or stories. Everyone that tried this pasta was so delighted saying it was really good. You now have everything you need to make Poblano Pepper Creamy White Sauce Pasta. Spice up your “Meatless Monday” with this pasta and you may end up with “Meatless Everyday”. Ok joking but if you need another absolutely delicious vegan pasta idea then check out this Vegan Cajun Pasta.
Well, I will take my leave for now. I look forward to our time together again soon. Be inspired to have an appetite to Live and Live well.
Adaeze
Poblano Pepper Creamy White Sauce Pasta
Equipment
- ▢ Soup / Stockpot (approx 6 qts)
- ▢ Wok / Frying Pan / Saute Pan
- ▢ Chopping Knife
- ▢ Basting Spoon (preferably stainless steel)
- ▢ Chopping / Cutting Board (medium / large)
- ▢ Measuring spoons
- ▢ Storage Containers / Meal Prep Containers (optional)
Ingredients
Pasta
- ▢ Linguine Durum Wheat Noodles – 1 lb
Vegetables
- ▢ Poblano Peppers – 4 to 5 large
- ▢ Yellow Onions – 5 medium
- ▢ Mushrooms – (1) 8 oz
- ▢ Minced Garlic – 2 tbsps
Seasonings / Spices
- ▢ Pink Himalayan Salt – 2 tsps
- ▢ Ground Black Pepper – 1 tsp
Oils / Creams / Cheese
- ▢ Olive Oil – 1 tbsp
- ▢ Coconut Cream – (1) 13.5 fl oz can
- ▢ Vegan Cream Cheese – 3 tbsps
- ▢ Vegan Butter – 3 tbsps
- ▢ Vegan Mozzarella Shreds – 8 oz
- ▢ Vegan Parmesan Cheese – ¼ cup (or to taste)
Other
- ▢ Water – 1 cup (optional)
Instructions
- Gather all ingredients and equipment.
- Wash and rinse all vegetables well.
- Chop all vegetables and set aside.
- Add water to a large pot and place on high heat. Add the pasta to the pot once the water starts boiling. Allow pasta to boil for 8-10 minutes. Drain water and set the pasta aside in the pot.
- Saute the olive oil, garlic and onions in a frying / stir-fry pan first for about 3 minutes on high heat.
- Next, add the mushrooms, peppers, seasonings, and spices. Saute on medium high heat for about 5 -7 minutes.
- Add the coconut cream and a little pasta water (as needed) to the pot with the pasta.
- Next, add the sautéed veggies, vegan butter, cream cheese, parmesan cheese, and vegan cheese to the pasta.
- Stir well over medium heat for 7 to 10 minutes.
- Optional: Skip the previous step and pop this pot in the oven for 10 – 15 minutes or until the cheese on top is melted / toasted to your liking.
Notes
- Linguine Durum Wheat Noodles are best for this dish because they give the perfect thickness and shape. They are not too thick like Fettuccine and not too round like spaghetti or angel hair. However, use what you prefer.
- No peppers can substitute the poblano peppers for this dish. We need the poblano flavor.
- Portabella Mushrooms are preferred for this recipe
- Save roughly a cup of the pasta water to add back to the pasta later to make the pasta sauce less thick.
- Poblano peppers soften the longer they sit so do not worry if the peppers aren’t fully sautéed. We do not want them too soft for the pasta.
- Feel free to use coconut milk instead of coconut cream but the cream gives the perfect foundation and consistency for the creaminess in this pasta.
- I really love onions but you can adjust the number of onions per your preferences. Remember onions help with the intensity that garlic brings so keep them in good proportion to each other.
- The Violife vegan cheese brand is fantastic and preferred. However, for non-vegans who don’t want to use vegan cheese, then use mozzarella and muenster cheese.
- Serve with garlic butter parmesan cheese (Iraqi) bread and a spinach tomato salad.
Leave a Reply