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Pasta dishes have long been a favorite among food lovers, offering versatility and an endless array of flavor combinations. Creamy Corn and Poblano Pasta is no exception. It combines the sweetness of fresh corn with the mild heat and earthy notes of poblano peppers, resulting in a dish that is both comforting and exciting to the palate. The creamy sauce envelops the pasta, creating a luscious coating that enhances every bite.

Creamy Corn and Poblano Pasta

Discover the comforting and flavorful experience of Creamy Corn and Poblano Pasta, a dish that combines sweet corn and mild poblano peppers in a rich, creamy sauce. Perfect for any occasion, this pasta elevates your meal with vibrant seasonal ingredients. Learn how to select the right pasta, sauté fresh vegetables, and create a luscious sauce that ties it all together. Garnish with herbs and cheese for a delightful presentation that your family and friends will love. Enjoy this satisfying recipe that is sure to become a staple in your kitchen!
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Ingredients
  

12 oz fettuccine or your choice of pasta

2 tablespoons olive oil

1 medium poblano pepper, diced

1 small onion, finely chopped

2 cloves garlic, minced

1 cup corn kernels (fresh, frozen, or canned)

1 cup heavy cream

1 cup vegetable broth

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

Salt and pepper, to taste

1/2 cup grated Parmesan cheese (optional, for serving)

Fresh cilantro or parsley, for garnish

Lime wedges, for garnish

Instructions
 

Cook the Pasta: Fill a large pot with salted water and bring it to a rolling boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water for later use, then drain the pasta in a colander and set it aside.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Once hot, add the diced poblano pepper and chopped onion. Sauté the mixture for 5-7 minutes until the onion becomes translucent and the poblano is tender.

      Incorporate Garlic and Corn: Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring until fragrant. Next, add in the corn kernels and cook for about 3-4 minutes, stirring occasionally to ensure they heat through and develop a slight caramelization.

        Create the Creamy Sauce: Pour the heavy cream and vegetable broth into the skillet, stirring well to combine all ingredients. Season with the smoked paprika, cumin, and add salt and pepper to taste. Bring the mixture to a gentle simmer, allowing it to cook for approximately 5 minutes until the sauce thickens.

          Combine Pasta and Sauce: Add the drained pasta to the skillet with your creamy corn and poblano sauce. Toss everything together until the pasta is well coated. If the sauce appears too thick, gradually stir in the reserved pasta water until you achieve your desired consistency.

            Serve: Taste the dish and adjust the seasoning if needed. Serve the pasta warm, topped with grated Parmesan cheese if desired. Garnish with fresh cilantro or parsley, and add a squeeze of lime juice over the top for an extra burst of flavor!

              Prep Time: 10 mins | Total Time: 30 mins | Servings: 4 servings

                - Presentation Tips: For an inviting presentation, serve the pasta in warmed bowls, sprinkle with additional cilantro or parsley, and arrange the lime wedges on the side for guests to use as they please.