The Best Roasted Poblano Cream Sauce for Pasta

Roasted Poblano Cream Sauce in a pan has a dual effect on the kitchen; it gives off a smoky aroma that is both comforting and exhilarating at the same time. 

As soon as I prepared my Roasted Poblano Cream Sauce, I was convinced that this recipe would be a constant presence in my household. 

The sauce has a silky texture, a creamy mouth-feel, and a flavor that is really strong, and it turns very basic ingredients into something extraordinary. I apply this roasted poblano cream sauce recipe to pasta, grilled chicken, and tacos. 

Also, it is suitable as a sauce for fish. The peppers are mashed together with garlic, cream, and lime juice which results in a smooth and fresh-tasting sauce that has not gone overboard with the spice. 

This is a basic roasted poblano cream sauce that elevates the skills of quick meal preparation. Whether it is a dinner for yourself or for your guests, this one sauce can definitely make a difference.

What Is Roasted Poblano Cream Sauce?

Roasted Poblano Cream Sauce is an ultra-smooth and mildly hot sauce that consists of roasted poblano peppers, garlic, cream, and fresh herbs. It is a sauce that belongs to the category of Mexican cuisine very much associated with rajas con crema and poblano crema salsa, both of which are common in Mexican households.

The poblano peppers are the main ingredients in this dish. The roasting process enhances their taste and gives them a slightly smoky and sweet flavor. When mixed together with garlic, sour cream, and a little lime juice, the result is a thick green sauce that is as tasty as it is versatile.

The uniqueness of this sauce is its adaptability. You can either pour it on top of chicken breasts, mix it with pasta, use it as a dipping sauce, or spread it on the grilled vegetables. It is also an ideal sauce for giving a creamy twist to tacos or enchiladas.

In my opinion, it is the “little black dress” of sauces—it fits all and always makes an impression.

Why Roasted Poblano Cream Sauce Is the Best

A lot of people are familiar with cream sauces, but this one is distinguished by the perfect combination of tastes. The roasted poblano peppers are responsible for the mild kick that is very subtle indeed. It is a sauce that is rich in flavor without being heavy and very easy to make yet very tasty.

Its versatility is another reason the sauce is so good. You could mix it with pasta for a rich and smoky Alfredo or serve it alongside a poblano chicken breast for an elegant dinner that doesn’t require much effort. 

Personally, I use it as a base for making poblano cream sauce for fish—the tangy cream and mild spice go great together with the delicate flavor of the seafood and the result is simply beautiful.

This recipe is the best that you could ever get for the comfort of homemade feel, the kind that will make you stop for a second bite before you even notice that your plate is empty.

How To Make Roasted Poblano Cream Sauce 

Recipe Overview

• Name: Roasted Poblano Cream Sauce
• Cuisine: Mexican-inspired
• Course: Sauce / Condiment
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Difficulty Level: Easy
• Servings: About 2 cups
• Calories per serving: Approx. 90 kcal

This simple roasted poblano cream sauce comes together quickly and doesn’t need fancy tools—just a blender, skillet, and your love for fresh flavors.

Ingredients

• 3 large poblano peppers
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup heavy cream
• ½ cup sour cream
• 1 teaspoon ground cumin
• ½ teaspoon sugar
• Salt and black pepper to taste
• 1 tablespoon lime juice (freshly squeezed)
• 2 tablespoons fresh cilantro, chopped

Ingredient Notes

• Poblano Peppers: Choose firm, shiny green peppers. If you want more heat, add a small jalapeño to the mix.
• Cream: Heavy cream gives the best texture, but you can substitute with half-and-half or Greek yogurt for a lighter version.
• Cilantro: Adds freshness. You can skip it if you’re not a fan, but it truly enhances the flavor.
• Lime Juice: Balances the richness of the cream and brings brightness to the sauce.

Step-by-Step Instructions

Step 1: Roast the Poblanos

Firstly, turn your oven to the broil setting and put the poblanos on a baking tray lined with parchment paper. 

The roasting process will last approximately 10 minutes, during which time the peppers will develop blistered and charred skins all over.

 Next, transfer the peppers to a bowl and wrap it with plastic film. Allow the ribs to steam for 10 minutes. This will facilitate the process of peeling off the skin.

When the peppers cool down, remove the skin, seeds, and stems, and chop them coarsely.

Step 2: Sauté Garlic

Take a medium-sized skillet, pour olive oil and heat it up to medium heat. Add the minced garlic, cook for 1 to 2 minutes until you can smell it, and be careful not to let it burn—golden is the right color.

Step 3: Make the Base

The garlic is to be sprinkled with the flour, and the whisk should be used for around 30 seconds to combine thoroughly and make a roux. 

This is the method employed to thicken the sauce. Gradually, the heavy cream is to be poured in, and the chef should be whisking all the while until the mixture reaches a smooth consistency.

Step 4: Blend Everything

In a blender, toss the roasted poblanos, sour cream, cumin, sugar, lime juice, and cilantro. Pour the cream mixture from the skillet into the blender and blend until the blend is remarkably smooth and silky.

Step 5: Simmer and Adjust Seasoning

Return the sauce to the skillet and let it simmer for 3 to 5 minutes on low heat until it thickens slightly. Taste and season with salt and pepper. The rich and creamy poblano sauce is now ready to be served.

Storage Tips

You can make this sauce ahead and store it for up to 5 days in the refrigerator. Keep it in an airtight container and reheat it gently on low heat before serving.

For longer storage, freeze the sauce in small containers or ice cube trays for portion control. When ready to use, thaw overnight in the fridge and whisk to restore the creamy texture.

Exciting Variations and Serving Ideas

This sauce is your secret weapon in the kitchen! Here are a few creative ways to use it:

• Pasta: Toss it with penne or fettuccine for a smoky Mexican-style pasta dish.
• Chicken: Pour it over grilled chicken for a flavorful dinner in minutes.
• Fish: A perfect match for white fish like tilapia or cod.
• Tacos or Burritos: Drizzle it on top for extra creaminess.
• Vegetarian Option: Try it as a sauce for roasted cauliflower or grilled mushrooms.

Feeling adventurous? Stir in a little grated cheese or chopped roasted corn for extra texture.

What Do You Do With Poblano Cream Sauce?

This sauce is incredibly versatile—you can use it almost anywhere you’d use Alfredo, salsa cremosa, or crema. I love serving it as a dip with tortilla chips or spooning it over scrambled eggs for breakfast.

It also transforms leftovers into something special. Got cooked pasta, grilled meat, or roasted veggies? Just add this sauce, and it feels like a brand-new dish.

Frequently Asked Questions

Video Tutorial

Conclusion

If you have a delightful sauce, you can still manage to get by with dinner, and this is why you will come back to this Roasted Poblano Cream Sauce again. 

The flavor of the roasted peppers is simply excellent and the cream melts everything into a rich and flavorful smooth finishing touch. 

It’s a Poblano cream recipe that suits chicken, pasta, or fish. Every time I prepare this, I have to control my temptation to just scoop it with a spoon and eat. Go on and try it, play around with different dishes and let me know your preferred combination—I am really curious to find out your way of using it!