Spicy Roasted Poblano Pasta (Vegan+Gluten-free)
Spicy roasted poblano pesto pasta is easy and ready in 30 minutes Made with homemade poblano pesto, it is vegan, vegetarian & 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
Tips
- 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.
Nutrition
Calories: 429kcalCarbohydrates: 62gProtein: 11gFat: 19gSaturated Fat: 2gSodium: 1836mgPotassium: 608mgFiber: 7gSugar: 7gVitamin A: 1314IUVitamin C: 155mgCalcium: 99mgIron: 3mg
Tried this recipe?Mention @thefitmealideas or tag #thefitmealideas. I would LOVE to see your creations!
