Creamy Roasted Poblano Pasta

Discover the rich and smoky flavors of northern Mexico with a lightened twist in this creamy roasted poblano pasta. This dish combines the earthy, slightly spicy taste of poblano peppers with the creaminess of cheese, all enveloped around low-carb shirataki noodles. Perfect for those looking to enjoy a delicious, guilt-free meal that's high in protein and flavor without compromising on taste.

Ingredients

For the poblano sauce:

🌶️ 3 large poblano peppers

🧄 2 garlic cloves

🧅 ⅛ of a white onion

🌿 1 small bunch of cilantro (with stems)

🌶️ 1 serrano pepper (optional for heat)

🧀 1 bar (8 oz / 226g) cream cheese

🥄 1 tbsp chicken bouillon

💧 1½ cups water

🧂 Salt to taste

For the pasta base:

🍜 2 packs (400g each) shirataki spaghetti

🍗 4 grilled chicken breasts, diced

🧀 Queso fresco, crumbled (to taste)

🌿 Fresh chopped cilantro (for garnish)

Instructions

1- Char the Poblanos:

• Roast the poblano peppers over an open flame or under a broiler until the skins are blackened and blistered.

• Place the roasted peppers in a zip-top bag to steam for 10 minutes, making the skins easier to peel.

2- Peel & Prep:

• Carefully peel off the charred skin from the peppers. Use a bowl of water to help clean your hands and the peppers.

• Slice open the peppers to remove seeds, stems, and veins.

3- Make the Sauce:

• Add the cleaned poblanos to a blender with garlic, onion, cilantro, serrano pepper, cream cheese, chicken bouillon, and water.

• Blend until the mixture is smooth and creamy.

4- Simmer the Sauce:

• Pour the blended sauce into a pan and simmer over medium heat for about 10 minutes, stirring often. Adjust the seasoning with salt to taste.

5- Prepare the Shirataki:

• Open, drain, and rinse the shirataki pasta under cold water. Pat dry with paper towels to remove excess moisture and reduce any distinctive odor.

6- Combine & Heat:

• Add the shirataki pasta to the simmering poblano sauce. Stir well to coat the noodles and let it heat through for a few minutes.

7- Serve:

• Divide the pasta into 4 portions. Place the pasta on plates and top with diced grilled chicken.

• Garnish with crumbled queso fresco, additional sauce, and chopped cilantro.

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Servings: 4

Calories (per serving): 480

Protein: 52g

Fat: 23g

Net Carbs: 6g

Equipment: Open flame or broiler, zip-top bag, bowl, blender, pan, paper towels

Cooking Tips

• Feel free to use regular pasta if not on a low-carb diet—this sauce complements all pasta types.

• For added heat, include more serrano peppers, or omit for a milder dish.

• Substitute with grilled shrimp or tofu as alternate protein options.

• Store leftovers in the refrigerator for up to 4 days for a quick meal prep solution.

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Creamy Roasted Poblano Pasta