Roasty Toasty Poblano Pasta

Roasty Toasty Poblano Pasta

Serves 4 – 410 Calories Per Serving – 11g Fat/70g Carbs/11g Protein



  • 1 T Olive Oil
  • 4 Poblano Peppers
  • 1/2 Sweet Onion
  • 1 Tsp Garlic Powder
  • 1 Cup Plain Almond Yogurt
  • 1 Box Brown Rice Pasta
  • Sea Salt as Needed



  • Pre-heat oven to 450 and place parchment paper on baking sheet
  • Fill pot with water, bring to a boil, cook pasta according to box directions, and drain
  • Place poblano peppers on baking sheet and bake for ten minutes on each side, or until blistered
  • Peel the skin off the pepper, remove seeds, and place in blender
  • Dice onion and place in small skillet with olive oil and garlic powder, cooking over medium-high heat until tender
  • Add onion to blender along with yogurt and salt and blend until smooth
  • Top pasta with poblano sauce to serve

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