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Pasta with mixed vegetables and Poblano pepper and mozzarella ricotta cheese sauce

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We are not pasta persons; it is not because we don’t like pastas. But, it is because I don’t know to make variation in the pastas so that it tastes different always. My pasta always smells, looks and tastes like pasta dredged in Ragu Garden vegetable sauce. My little one like pasta, she loves to eat small pasta pieces when we give her. 
This time during our weekened grocery shopping adventure, my hubby spotted Poblano peppers. He asked did I know how to cook? I told him I don’t know, I will check with Google friend and come up with something. Finally we bought one Poblano pepper. After searching the internet, I came to know that it can be good for stuffing as well it can be roast or grilled to make some sauce and soup. I didn’t want to stuff my single poblano pepper and had not enough to be able to get enough for one dish. Finally did a cleverly choice of converting them into a sauce with cheese for our dinner pasta.
Poblano are mild chili pepper originating in the State of Puebla, Mexico. When it is dried its name changed to ancho chili. They are supposed to be mildly spicy, some time they tend to have significant heat. Read more about Poblano peppers form here. Health benefits of poblano peppers are that they are rich in fiber. They tend to lack rest of health benefits related to hot peppers due to less amount of capsaicin read more from here.
I had bought ricotta and Mozzeralla cheese also during shopping. I was thinking of making some peda’s with ricotta and eggplant Parmesan with Mozzarella and Parmesan. Furthermore my hubby presented me with Gas stove replacing my old electric stove. It was hard to say goodbye to that electric stove, as I love the oven. When we bought the house we wanted a gas stove, however builder gave us an electric stove. So we decided to sell it, but for curiosity I checked the price at the nearby stores. It was around $1200 dollars, a price that shocked me I thought it was a cheap one for $300 – $400. So I told hubby, we can use the electric stove for 5 years and then change to gas stove. So after four and half years he got me nice gas stove. It is a fully loaded one too. I need to start baking on this oven too. Since I got gas, it was easy to roast the poblano peppers on the stove top. After roasting the skin can be easily peeled away and made a sauce with cheese. 
I used Barilla bow tie pasta( Piccolini,Mini Farfalle) and in order to make it healthy added some stir fried mixed vegetables (for my satisfaction, eating pasta and saying healthy). I spiced the dish with some black pepper and cumin powder. Trust me they taste great. Mildly hot poblano pepper cheese sauce gave a cheesy outlook to ordinary pasta along with color was given by vegetables. Here goes the recipe. Try some time.

Print recipe from here


What you need

Barilla bow tie pasta( Piccolini/Mini Farfalle): 1 ½ cup
Onion: ¾ cup (Chopped finely)
Red bell pepper: ½ cup (Chopped into cubes)
Potato: 1 small (Chopped into small cubes)
Green bell pepper: ½ cup (Chopped into small pieces)
Carrot: ½ cup (Chopped finely)
Zucchini: 1 cup (Chopped into fine cubes)
Tomato: 1 (Chopped finely)
Poblano pepper: 1 no( Roasted , peeled, deseeded and chopped)
Green onion: 3 no (Chopped both green and white parts)
Cumin powder: ½ teaspoon
Black pepper: ¼ teaspoon
Salt: ½ tablespoon
Italian seasoning: 1 teaspoon
Mozzeralla: 1/3 cup
Ricotta: 2 tablespoon
Olive oil: 1 tablespoon

How I made

First wash and wipe poblano pepper and fire roast them in stove until the skin becomes black in color. It takes about 1 minute on each side. Set aside. When it warm enough the touch, peel the skin of pepper and wash in the running water to remove if any parts of skin left. Carefully cut the top and remove the seeds and membrane. Finely chop the flesh into small pieces and set aside. 
In a medium sauce pot heat 5 cup of water and when starts boiling add rest of the salt expect ½ teaspoon and the pasta. Stir gently. Return to boil. Cook Pasta unitl ‘’al dente. It took about 7 minutes. Remove and drain well and set aside.
In the mean time heat a skillet and add 1 tablespoon of oil and chopped onion fry them until they become translucent or change color it takes about 6 minutes. Then add all vegetables one by one and cook until everything become tender and done. To this add cumin powder, black pepper and Italian seasoning and stir 1 minute and switch off the flame. It takes about 10 minutes. 
 In a food processor or grinder add chopped poblano pepper and mozzarella and ricotta cheese and grind them into a fine paste.
Add stir fried vegetables and poblano cheese sauce to cooked pasta and until everything get combined well.
Enjoy warm as much you wish. 

Preparation time: 25 minutes
Yield: 2 serving
Verdict: Yummy
Will you make it again: Yes I will

I am sending this yummy pasta to Presto  Pasta Nights: 186 hosted by  Clarie originally started by Ruth at Once Upon A Feast. 

Swathi

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Comments

  1. kothiyavunu.com says

    I am not a great fan of pasta but my kids are crazy..I especially like the fact that you used all veggies that looks so delectable.

  3. Kairali sisters says

    Oh my…I love cheesey pasta…Looks yummy swathi..

  4. Pushpa says

    I love poblana’s flavor…I once made sambar with it and it tasted delicious..I can imagine how yummy it would have tasted in a pasta dish along with all the veggies..pasta looks so delectable,Swathi…

    Pushpa @ simplehomefood.com

  6. sinfullyspicy says

    Yummy pasta Swathi! Love the cheese sauce..very innovative

  7. aipi says

    Beautiful pasta dish Swathi..fantastic combo of ingredients!

    US Masala

  8. G.Pavani says

    looks colourful n yummy pasta..

  9. Panchpakwan says

    Looks delicious, healthy and colorful pasta…

  11. Swathi says

    Thanks Joyti, I will looks the link.

  12. Claire says

    Poblanos are one of my favorite peppers, but I’ve never thought to use them in a pasta dish. What a good idea!

    Thanks for sending this in to Presto Pasta Nights.

  13. Faith says

    What a great pasta dish! I’ll have to try roasting poblanos like that. Little bowties are such a cute pasta to work with, aren’t they? 🙂

  14. Soumya says

    wow…mouth watering dish….will definitely try this….

  15. Hamaree Rasoi says

    Pasta looks so tasty & healthy. Loved the clicks.

    Deepa
    Hamaree Rasoi

  16. Nitha says

    Pasta looks delicious…

  17. Sushma Mallya says

    i loved the recipe and dish, it seems so tasty

  18. Roshan says

    i am a fan of pasta….nice recipe and pictures..

  19. Bergamot says

    Looks delicious especially the poblano peppers pesto

  20. Adelina says

    what a rich dish! You are a pasta master, girl!

  21. Sreelekha Sumesh says

    Pasta looks really delicious!

  22. Yummy Team says

    That looks so colorful and yum!! Your step pictures are really helpful. Thanks for sharing..

  23. SpicyTasty says

    Looks so yummy and creamy.

  24. Supriya Nair says

    The pasta looks perfect and yummy….I am drooling here!

  25. Sarah Naveen says

    Adipoli..enikku ippo venam..
    Thazhe irikunna payasavum..uzhunnu vadayum venam…..iyyo…ugran!!

  26. swapna says

    Pasta looks soo yummy and delicious….

  27. Jay says

    looks pretty yummy n lovely…

    Tasty Appetite

  28. San says

    Love this rich pasta with poblano pepper ..Also I’m always on the look out for easy and delicious recipes..this one is perfect swathi .

  30. Gulmohar says

    Sauce sounds too good…BTW I love roasted chilies 🙂

  31. Priscilla says

    I loved your pasta! now I’m hungry hehehe

    Have a great day!
    Priscilla

  32. MiniBinoy says

    This cheesy pasta looks delicious Swathy..very colourful too..luv anything loaded with cheese!!

  33. RAKS KITCHEN says

    Awesome recipe,looks very appetizing!Kids would love to eat this way!

  34. Joanne says

    I love that you really experimented outside of your comfort zone in order to make this! It sounds like one delicious pasta dish!

  35. Reeni says

    You made a delicious pasta! I love that you used poblano pepper – one of my favorites!

  36. Marisa says

    Spicy & cheesy – I like it!

  37. Ruth Daniels says

    Well…we KNOW I’m a pasta fan. In fact, just looking at farfalle (we used to call them bow ties when I was growing up) makes me smile. Thanks for sharing this great looking dish – with your wonderful step-by-step instructions – to Presto Pasta Nights. Hope to see you back here with another great dish.

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