Fettuccine with Poblano Alfredo
Step up your Meatless Monday game with this delicious Fettuccine with Poblano Alfredo dish.
I’m sure you’ve tried poblano peppers at some point, either in a mild salsa or roasted and stuffed with cheese. But the sauce in this Fettuccine with Poblano Alfredo will really make you reconsider this incredibly versatile pepper.
The sauce is lighter in calories because I’ve substituted olive oil for the butter and got rid of the cream and used milk instead. The poblano peppers add an interesting depth of flavor and help thicken the sauce.
Don’t worry, this Fettuccine with Poblano Alfredo still has the Parmesan cheese. I mean, it’s an Alfredo after all… you’ve gotta have the cheese!
Fettuccine with Poblano Alfredo
prep: 30 minutes
cook: 15 minutes
you’ll need…
16 ounces fettuccine pasta
½ cup chopped onion
3 garlic cloves
4 poblano peppers (1 pound) roasted, peeled, seeded, deveined and chopped (see tip)
1 cup low fat milk
½ cup finely grated Parmesan cheese
let’s get to it…
Prepare the pasta according to the package directions; drain and set aside.
Heat the olive oil in a medium saucepan over medium heat for 1 minute. Add the onions and garlic and cook for 4 to 5 minutes or until the onion is soft.
Stir in the chopped roasted poblano pepper. Pour in the milk and cook for 2 to 3 minutes. Remove from heat.
Pour the sauce into a blender. Remove the vent from the top of the lid, and place a towel over the hole. Hold down the towel with your hand while you pulse the blender to blend the sauce until smooth.
Pour the sauce into the sauce pan and reheat on medium low. Stir in the Parmesan cheese. Serve with the cooked pasta.
cooking know how:
Roasting the poblanos is super easy! Place the rack in your oven about 8-inches from the broiler. Line a cookie sheet with foil. Put on gloves to protect your eyes and hands. Remove the seeds and veins from the poblano by making making a slit lengthwise on one side of the pod. Place the poblano on the baking sheet. Broil until the peppers are charred and blistered.
I originally developed this recipe for Mom.me, the one and only parenting and lifestyle brand for moms at every life stage, from pregnancy to empty nest!
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