The Smoky Poblano Cream Pasta That Makes August Taste Like August

One charred poblano pepper is all it takes to turn a simple cream sauce into something with genuine backbone. Blended with a touch of Greek yogurt instead of heavy cream, it stays light without sacrificing that slow-burn, smoky richness. Roasted corn adds sweetness and char, blistered cherry tomatoes bring acidity, and the whole thing comes together in under 40 minutes — most of which is hands-off oven time. This is the kind of dish that makes peak-summer produce feel like a reason to cook rather than a chore.

What You'll Need

• 12 oz rigatoni or penne pasta
• 2 large poblano peppers
• 2 ears of fresh corn, kernels cut from the cob (about 1½ cups)
• 1½ cups cherry tomatoes, halved
• 3 cloves garlic, unpeeled
• ½ cup plain 2% Greek yogurt
• ½ cup low-sodium vegetable broth
• 2 tablespoons olive oil, divided
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• Kosher salt and black pepper to taste
• ¼ cup fresh cilantro leaves, for serving
• 2 tablespoons crumbled cotija or feta cheese, for serving
• 1 lime, cut into wedges

How to Make It

1. Heat the oven to 425°F. Place the poblano peppers and unpeeled garlic cloves directly on the oven rack (or a foil-lined sheet pan). Roast for 20–25 minutes, turning the peppers once, until the skins are blistered and charred in spots. Remove and let cool slightly.
2. While the peppers roast, toss the corn kernels and cherry tomatoes with 1 tablespoon of olive oil, a pinch of salt, and a few grinds of black pepper on a sheet pan. Spread into a single layer and roast alongside the peppers for the final 15 minutes, until the corn has some color and the tomatoes have collapsed and caramelized at the edges.
3. Peel the charred skin off the poblanos, remove the stems and seeds, and roughly chop the flesh. Squeeze the roasted garlic cloves out of their skins.
4. Transfer the poblano flesh and roasted garlic to a blender. Add the Greek yogurt, vegetable broth, cumin, smoked paprika, ½ teaspoon salt, and the remaining 1 tablespoon of olive oil. Blend until completely smooth, about 45 seconds. Taste and adjust salt.
5. Bring a large pot of well-salted water to a boil and cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining.
6. Return the drained pasta to the pot over low heat. Pour the poblano cream sauce over the pasta and toss to coat, adding splashes of reserved pasta water as needed to loosen the sauce to a silky consistency.
7. Fold in the roasted corn and about two-thirds of the blistered cherry tomatoes, reserving the rest for the top. Divide among bowls and finish with the remaining tomatoes, fresh cilantro, crumbled cotija, and a squeeze of lime.

Tips & Variations

Make it dairy-free. Swap the Greek yogurt for full-fat coconut yogurt or a plain, unsweetened cashew-based yogurt. The sauce will be slightly richer and a touch sweeter, which plays nicely against the smoky poblano.

Control the heat. Poblanos are generally mild, but they vary. After blending, taste the sauce before adding it to the pasta. If you want more heat, add a pinch of cayenne or a few drops of hot sauce. If it tastes sharper than expected, a small drizzle of honey will balance it immediately.

Storage and leftovers. The sauce can be made up to three days ahead and refrigerated separately. When reheating leftover pasta, add a splash of water or broth to the pan — the sauce will loosen back up beautifully over medium-low heat. This dish also works well served at room temperature, making it a strong candidate for a summer lunch the next day.

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