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:
๐ถ๏ธ 3 large poblano peppers
๐ง 2 garlic cloves
๐ง
โ
of a white onion
๐ฟ 1 small bunch of cilantro (with stems)
๐ถ๏ธ 1 serrano pepper (optional for heat)
๐ง 1 bar (8 oz / 226g) cream cheese
๐ฅ 1 tbsp chicken bouillon
๐ง 1ยฝ cups water
๐ง Salt to taste
For the pasta base:
๐ 2 packs (400g each) shirataki spaghetti
๐ 4 grilled chicken breasts, diced
๐ง Queso fresco, crumbled (to taste)
๐ฟ 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 dietโthis 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.
YouTube channel - No Way Josรฉ Cuisine:
Creamy Roasted Poblano Pasta
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