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Fettuccine With Tomato-Poblano Sauce & Goat Cheese

Fettuccine With Tomato-Poblano Sauce & Gree recipe image
This vibrant pasta dish balances the smoky heat of roasted poblano and jalapeño peppers with the rich acidity of slow-simmered plum tomatoes. The sauce is elevated by a luxurious blend of soft goat cheese and fresh basil, creating a creamy texture that coats the fettuccine perfectly. It is a sophisticated yet approachable meal, ideal for weeknight dinners when you crave something with depth and flavor.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 153.3
Description
This vibrant pasta dish balances the smoky heat of roasted poblano and jalapeño peppers with the rich acidity of slow-simmered plum tomatoes. The sauce is elevated by a luxurious blend of soft goat cheese and fresh basil, creating a creamy texture that coats the fettuccine perfectly. It is a sophisticated yet approachable meal, ideal for weeknight dinners when you crave something with depth and flavor.
Ingredients
  • 12 ounce Fettuccine, uncooked
  • 2 Poblano Chiles; OR...
  • 2 Green bell peppers AND...
  • 1 Jalapeno pepper
  • 1 tablespoon Olive or vegetable oil
  • 1 small Red onion; finely diced
  • 2 teaspoon Minced garlic
  • 1/3 cup Dry red wine
  • 15 ounce Canned plum tomatoes
Directions
  1. 1
    Roast the poblanos, green peppers, and jalapeo directly over a gas flame or under a preheated broiler, turning often with tongs, until blackened on all sides.
  2. 2
    Transfer the roasted peppers to a bowl and cover tightly with plastic wrap. Let stand until cool enough to handle.
  3. 3
    Cut the peppers in half lengthwise, removing the stems and seeds. Scrape off the blackened skin and cut the peppers into 1/2-inch cubes.
  4. 4
    Heat the oil in a medium saucepan over medium heat.
  5. 5
    Add the diced onion and minced garlic, cooking and stirring until the onion is softened, about 3 minutes.
  6. 6
    Pour in the wine, increase the heat to high, and boil until reduced to about 1 tablespoon.
  7. 7
    Add the canned plum tomatoes and two-thirds of the roasted pepper cubes. Bring to a boil, then reduce heat to a simmer.
  8. 8
    Simmer, stirring occasionally to break up the tomatoes, until very tender, about 20 minutes.
  9. 9
    Stir in the fresh basil, sugar, salt, and freshly ground pepper to taste.
  10. 10
    In a food processor or blender, combine the soft goat cheese and the remaining roasted pepper cubes. Process until finely chopped and creamy.
  11. 11
    Prepare the fettuccine according to package directions. Drain and return to the pot.
  12. 12
    Add the tomato sauce and half of the cheese mixture to the pasta. Cook over medium heat, stirring, until the cheese is melted and the pasta is well-coated.
  13. 13
    Transfer the pasta to a serving bowl. Serve immediately, passing the remaining goat cheese mixture separately on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 153.3kcal
% Daily Value *
Total Fat 4.8g8%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 23.7mg1%
Total Carbohydrate 23.3g8%
Dietary Fiber 6.7g27%
Sugars 14.2g
Protein 4.6g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fettuccine, poblano, tomato sauce, goat cheese, italian pasta, roasted peppers, jalapeno, basil, red wine, smoky, spicy, vegetarian, dinner, easy, comfort food, homemade, garlic, onion, olive oil, meal prep
Read it online: https://www.chefs-mate.com/recipe/fettuccine-with-tomato-poblano-sauce-gree/