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Dinner recipe · from the recipe book

Roasted Poblano-Style Pepper Pasta with Mushrooms

Short pasta tossed in a smoky, creamy roasted red pepper and chipotle-style sauce with seared mushrooms, black beans and tangy queso fresco.

Roasted Poblano-Style Pepper Pasta with Mushrooms

Ingredients

  • 3 medium360 gRed bell pepperseeded and cut into wide strips
  • 1 medium110 gYellow onioncut into wedges
  • 1 whole14 gJalapeñohalved and seeded
  • 4 cloves12 gGarlicpeeled
  • 2 tbsp27 gOlive oildivided
  • 11½ oz320 gWhole-wheat pasta, dryshort shape such as penne or rotini
  • 12⅔ cups3,000 gWater
  • 4¾ cups sliced340 gWhite mushroomssliced
  • 1½ cups250 gBlack beans, canned, drained and rinsed
  • ⅓ cup80 gSour cream
  • ½ lime, juiced20 gLime juice
  • 1½ tsp3 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried oregano
  • ¾ tsp4 gSaltdivided
  • ½ cup crumbled60 gQueso frescocrumbled
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Heat the oven to 425°F (220°C) and line a sheet pan with foil.
  2. Toss the bell pepper, onion, jalapeño and garlic with one third of the olive oil and spread on the pan. Roast 25 minutes, until the peppers are soft and charred at the edges.
  3. While the vegetables roast, bring the water to a boil in a large pot with half of the salt.
  4. Heat the remaining two thirds of the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook without stirring for 3 minutes, then stir and cook 4 more minutes until browned. Stir in the cumin, smoked paprika and oregano for 30 seconds, then add the black beans to warm through. Turn off the heat.
  5. Cook the pasta in the boiling water until al dente, about 10 minutes. Scoop out 1 cup of the cooking water, then drain the pasta.
  6. Scrape the roasted bell pepper, onion, jalapeño and garlic into a blender. Add the sour cream, lime juice, the remaining half of the salt and half of the reserved pasta water, and blend until smooth.
  7. Add the drained pasta and the roasted pepper sauce to the skillet with the mushrooms and beans. Toss over low heat for 2 minutes, adding splashes of the remaining pasta water until the sauce coats the pasta.
  8. Serve topped with the queso fresco and cilantro.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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