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.