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.

Spaghetti Squash with Roasted Red Pepper Alfredo

prep: 20 minutes

cook: 30 minutes

serves 6

you’ll need…

1 spaghetti squash (about 4 pounds), cooked 
3 roasted red peppers, roughly chopped
½ cup heavy whipping cream
1 egg
3 tablespoons unsalted butter
1 clove garlic, finely minced or pushed through a garlic press
1 cup grated Parmesan cheese, divided
½ cup diced red pepper, optional

let’s get to it…

Remove “spaghetti” from inside squash and place in a large bowl and keep warm.

Blend roasted red peppers, whipping cream and egg in a blender until smooth; set aside.

Melt butter in a small saucepan over medium low heat. Add minced garlic. Whisk in roasted red pepper cream mixture. Simmer for 2 to 3 minutes. Do not boil!

Stir ½ cup cheese into mixture and simmer for another 1 to 2 minutes.

Pour cream sauce over spaghetti squash and toss gently. Garnish with remaining Parmesan cheese and diced red pepper if using. Serve immediately.