Alfredo is one of the easiest, and possibly the most elegant, pasta recipes to
issue? It’s loaded with calories. Until
replaces cream and olive oil stands in for butter in this recipe. But the
“a-ha!” ingredient is the roasted poblano peppers. They add a velvety smooth
depth and help thicken the sauce.
worry. I didn’t skip the Parmesan cheese. Some
things are sacred!
4 poblano peppers (1 pound), roasted,
peeled, seeded, deveined and chopped (see tip below)
1 cup low fat milk
½ cup finely grated Parmesan cheese
Cookthe pasta in a large pot of boiling
water until al dente, according to package directions. Drain and set aside.
Heatolive oil in a medium saucepan on medium
heat. Sauté the onions and garlic for 4 to 5 minutes or until onion is
Addthe chopped roasted poblano peppers and
milk. Cook for 2 to 3 minutes. Blend the sauce until smooth with an immersion
blender. (You can also pour the sauce into a blender, but remove the vent at
the top to prevent an explosion!)
Returnthe blended sauce to the saucepan if
using blender. Stir in Parmesan cheese. Portion the cooked pasta onto plates
and top with the Poblano Alfredo Sauce.
Tip:How to Roast Poblano Peppers
Heat broiler. Carefully make a slit lengthwise in one side of each chile
pod. Remove the seeds and veins (if you want a little heat, skip this step and
leave the seeds and veins in the chile). Place the chile on a foil lined baking
sheet 3 to 4 inches from the broiler. Allow pods to char and blister (this does
not mean burned!); turn until all sides are equally blistered. Remove from oven
and wrap in a wet towel to cool. Peel blistered skin downward from the stem;