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Pasta Poblano served on a large plate garnished with cilantro and bits of cream cheese
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5 from 12 votes

Pasta Poblano

My version of Pasta Poblano is gluten-free vegan. In addition to being delicious, it's quick and easy to throw together even on a busy week night.
Course: main course
Cuisine: American, Mexican
Keyword: Mexican pasta
Servings: 6 servings
Calories: 328kcal


  • high-speed blender (or other blender, or food processor)
  • large pot


  • 16 ounces brown rice spaghetti (or other pasta)

Poblano sauce ingredients

  • 3 poblano peppers
  • 1 small onion, chopped
  • 1 garlic clove, chopped
  • 1/2 cup unsweetened coconut milk in the carton, such as So Delicious brand
  • 1 Tablespoon freshly squeezed lime (or lemon) juice
  • 1/4 teaspoon Himalayan sea salt
  • 4 ounces plant-based cream cheese, such as Kite Hill brand chive cream cheese or Miyoko's brand scallion cream cheese


  • 1/2 cup chopped cilantro


  • Put a large covered pot of water over high heat to be used for cooking the rice pasta. Use plenty of water (more water than you would use for wheat pasta).
  • Roast the poblano peppers. Immediately put them between two plates, or into a small casserole dish, and let them steam for 5 to 10 minutes. This will make them easier to peel. Peel the skins; remove the stems and seeds.
  • In the meantime, put the rest of the sauce ingredients into a high-speed blender. If you don't have a high-speed blender, see note below.
    When they're ready, add the poblanos (roasted, peeled, de-stemmed, and de-seeded).
    Right before serving, blend for 2 to 3 minutes or until the sauce is smooth, hot, and steamy.
  • Cook the spaghetti or other pasta until al dente. Stir rice spaghetti often, especially when you first put it into the boiling water, or it may stick together.
  • Drain pasta and return to the pot. Pour a generous amount of warmed sauce over pasta; toss and serve immediately.
  • Garnish with plenty of chopped cilantro.


  • No high speed blender? No problem. You can use another blender or food processor. After blending/processing, warm up the sauce in a small saucepan over low heat, stirring often. Continue with step 4.
  • As an option, when serving, arrange small dollops of cream cheese on top.
  • You'll probably have about a cup of leftover sauce. Refrigerate and enjoy with other Mexican-style dishes.


Calories: 328kcal | Carbohydrates: 63g | Protein: 7g | Fat: 7g | Saturated Fat: 0.75g | Sodium: 207mg | Potassium: 179mg | Fiber: 5g | Sugar: 3g | Vitamin A: 310IU | Vitamin C: 50mg | Calcium: 28mg | Iron: 0.75mg