Try this spicy roasted poblano pesto pasta for weeknight dinner or brunch. It is so easy and ready in 30 minutes. Made with homemade poblano pesto, it is vegan, vegetarian & gluten-free.
Creamy texture, garnished with cherry tomatoes, flavorful, and spiced with red chili flakes. This poblano pasta (Spaghetti in Poblano Sauce) tastes amazing on holidays, family gatherings, or just any occasion.
The post contains helpful tips and tricks to make a successful recipe on your first attempt. Please use the link above to jump to the recipe card at the end if you want to skip.
Why you will love this recipe
- Fresh flavors– It includes fresh sauce made with poblano peppers, and garnish with cherry and colorful heirloom tomatoes. Overall perfect summer pasta recipe full of fresh flavors.
- Vegan & gluten-free– A great choice with dietary restrictions. It is already vegan (without the parmesan cheese), using gluten-free pasta and vegetarian.
- Quick & easy– Coming together in 30 minutes from start to finish. Quick meal with less oil, family-friendly, kid-friendly recipe to enjoy. Add any protein to make a protein-packed complete meal.
Ingredients & notes
Please check the recipe card for full ingredient list and measurements
This summer Spaghetti green pasta has three main components.
- Pasta– My kids love spaghetti pasta. Using gluten-free for this recipe.
- Roasted poblano pesto– poblano peppers, walnuts, cilantro, salt, jalapeno, lemon juice, & garlic
- Toppings– Cherry tomatoes & heirloom colorful tomatoes.
Variations & Substitutions
- Pasta– Penne, ziti, elbow, and bowtie are other choices to cook with.
- Oil– I tried my best to use less olive oil. Pesto is without oil. The oil used while cooking.
- Nuts– This sauce using walnuts but pine nuts, almonds, or cashews are also good substitutes. If want nut-free then replaces nuts with sunflower or pumpkin seeds.
- Cheese– Use parmesan cheese for garnishing.
How To Make Poblano Pasta
Prepare poblano sauce by roasting peppers
Wash & clean poblano peppers. Preheat the air fryer. Once preheated roast poblano peppers in the air fryer for 15 minutes at 400F. Flip them once after 7-8 minutes. (pic 1-4)
Once roasted transfer them to a bowl and cover for 5 minutes. Remove the skin and seeds and add them to the blender. (pic 5-8)
Add all other ingredients to a blender and blend till smooth paste.
This whole sauce is sufficient for four serving, means to make 8oz pasta. I used less than half the quantity to make 4oz pasta with that.
Cook pasta as per instructions
While poblano peppers are roasting, cook spaghetti as per instructions, drain the water and run cold water on cooked spaghetti. This helps them not to stick with each other.
Do not forget to add salt to the water. Save 1/4 cup of water in case you like to thin down the sauce further.
Assemble and serve
In a saucepan heat olive oil and add chopped garlic, cook it till the raw smell of garlic goes away. Switch off the heat and add red chili flakes and cooked spaghetti. Swirl around to coat it with oil. (pic 5-8)
Finally, add sauce and mix nicely till every string of spaghetti is coated with creamy sauce. (pic 9-10)
I do not use pasta water in my recipe, as pesto sauce was thin enough to coat noodles evenly. But if required use 1/4 cup of pasta water to thin out and mix.
Throw some half-cut cherry tomatoes as well. Spicy roasted poblano pesto pasta is ready to enjoy. pic (11-12)
Tips & FAQ’s
Do not add pesto over the hot stovetop. Especially when basil involves, basil turns black in color if done so. This poblano pesto is already prepared by roasting peppers, so I did not find any color change while adding it or while reheating.
At the same time do not cook pasta after adding pesto sauce. Pesto with basil changes the color and texture if heated. Switch off the flame, add cooked pasta and finally add the sauce. Smear nicely and serve with favorite garnishing.
Sometimes pesto sauce is very thick, adding pasta water helps in thinning out further. It helps in coating the pasta uniformly and adds flavors to it. It works as an emulsifier, starch from the water & oil works together to thicken the overall mixture. This is the only secret to making the best pasta that sticks with the pesto sauce.
Any pasta variety works well with pesto sauce. But short, textured pasta like elbow, penne, ziti works great as they hold the maximum sauce for flavors.
Personally, I liked the spaghetti pasta more as every string gets coated evenly and kids love to slurp. Though it is not easy to swirl around and mix with sauce. Bowtie pasta is also good comparatively.
To make this 4oz thin spaghetti pasta I used less than half a cup of pesto sauce. However, this may change if using penne or ziti pasta. The key point is your pasta should be well coated, so be generous while adding pesto.
How To Serve
This recipe tastes great as is, but if required, add any roasted vegetables like broccoli, asparagus, or cauliflower. Or if you have a calorie surplus throw some roasted nuts like pine nuts, almonds, or cashews.
This is a great lunch/dinner recipe for meal preparation and makes ahead. Prepare the pesto sauce in advance and store it in an airtight mason jar. Cook pasta and store it in a separate container.
You just need to assemble these two at room temperature in order to prepare a quick fix.
How To Store
This cooked pasta can be stored in an airtight container for 2-3 days. Serve at room temperature or just reheat in the microwave for 30 seconds.
More Weeknight Dinner Recipes
If you like this weeknight dinner recipe, do check a few more from the blog.
- Sheet Pan Eggs For Sandwiches
- Curry Tofu Scramble (Tofu Bhurji)
- Spicy Tofu Panzanella Salad
- Roasted Poblano Pesto
If you try this recipe, please consider leaving a comment and a star rating. Don’t forget to tag #fitmealideas20 on Instagram or @fitmealideas on Pinterest!
Spicy Roasted Poblano Pasta (Vegan+Gluten-free)
Equipment
- Air fryer
Ingredients
To cook pasta
- 4 oz spaghetti pasta gluten-free spaghetti pasta
- 6 cup water
- 1 tsp salt
For poblano pesto
- 2 poblano pepper
- 1/4 cup walnut use any other nut or seeds to make nut free pesto
- 1/2 cup cilantro tightly packed
- 1 jalapeo
- 1 lemon almost 1.5 tbsp lemon juive
- 3 garlic medium size garlic pods
- 1/2 tsp salt
To assemble pasta
- 1 tbsp olive oil any preferred cooking oil
- 2 tbsp garlic sliced or chopped
- 1/2 tsp red chili flakes
To garnish
- 1 cup cherry tomato
Instructions
Prepare poblano pesto
- Wash & clean poblano peppers. Preheat the air fryer. Once preheated roast poblano peppers in the air fryer for 15 minutes at 400F. Flip them once after 7-8 minutes. (pic 1-4)2 poblano pepper
- Once roasted transfer them to a bowl and cover for 5 minutes. Remove the skin and seeds and add them to the blender. (pic 5-8)
- Add all other ingredients to a blender and blend till smooth paste.This whole pesto is sufficient for four serving, means to make 8oz pasta. I used less than half the quantity to make 4oz pasta with that.2 poblano pepper, 1/4 cup walnut, 1/2 cup cilantro, 1 jalapeo, 1 lemon, 3 garlic, 1/2 tsp salt
Cook pasta as per instructions
- While poblano peppers are roasting, cook thin spaghetti as per instructions, drain the water and run cold water on cooked pasta. This helps them not to stick with each other.Do not forget to add salt to the water. Save ¼ cup of water in case you like to thin down the pesto sauce.4 oz spaghetti pasta, 6 cup water, 1 tsp salt
Assemble and serve
- In a saucepan heat olive oil and add chopped garlic, cook it till the raw smell of garlic goes away. Switch off the heat and add red chili flakes and cooked pasta. Swirl around to coat it with oil. (pic 5-8)
- Finally, add roasted poblano pesto and mix nicely till every string of spaghetti is coated with creamy pesto sauce. (pic 9-10)Throw some half-cut cherry tomatoes as well. Spicy roasted poblano pesto pasta is ready to enjoy. pic (11-12)I do not use pasta water in my recipe, as pesto sauce was thin enough to coat pasta evenly. But if required use ¼ cup of pasta water to thin out and mix.1 tbsp olive oil, 1/2 tsp red chili flakes, 1 cup cherry tomato, 2 tbsp garlic
Notes
- Pesto sauce is made with walnuts but pine nuts, almonds or cashews are also good to use. If want nut-free pesto then replaces nuts with sunflower or pumpkin seeds.
- This whole pesto is sufficient for four serving, means to make 8oz pasta. I used less than half the quantity to make 4oz pasta with that.
- Save ¼ cup of water in case you like to thin down the pesto sauce.
- Do not add pesto over the hot stovetop. Especially basil pesto turns black in color if done so. This poblano pesto is already prepared with roasted peppers, so I did not find any color change while adding it.
- Do not forget to add salt to the water while cooking pasta as per instructions.
