Paccheri Pasta with Poblano Peppers and Yellow Squash

This recipe is very filling and a perfect dish for the beginning of autumn and end of summer. We will definitely be enjoying this one throughout the season!

Note: If you’re someone who doesn’t like a lot of spice, skip the red chili flakes, but keep the poblano peppers. If you’ve never had them, they’re not a spicy pepper. The flavor is more similar to a bell pepper with much thinner skin.

Ingredients

  • 1 lb paccheri pasta
  • 1 yellow onion
  • 4-6 cloves of garlic
  • 4 roma tomatoes
  • 2 poblano peppers
  • 2 yellow squash
  • olive oil
  • salt and pepper
  • For serving: red chili flakes, parmesan cheese (optional)

Directions

First, prep all the ingredients as follows: dice the onion, smash the garlic, and dice the tomatoes. Slice the poblano peppers into thin rings. Slice the yellow squash thinly (I like to slice mine on a diagonal).

Bring a large pot of salted water to a boil, and heat up a large skillet with olive oil over medium-high heat. Start by adding the onions and let sauté for 4-5 minutes, stirring. Next add in salt and pepper, the garlic and tomatoes and cook until they start to break down, about 4-5 more minutes. Set aside in a bowl and let cool.

Cook pasta according to package instructions. In the large skillet, add a generous coating of olive oil and start frying the poblano peppers with some salt and set aside when done. Next, do the same with the yellow squash. I like mine to blacken slightly so they’re a bit crunchy.

Once the pasta has cooked, use a slotted spoon or spider strainer spoon to take the pasta out of the water and place it in a large dish for serving. Place the squash and poblano peppers over the pasta (I reserve some to the side for the top).

To make the sauce, in a food processor combine onion, garlic, and tomato mixture with 4 ladles of pasta water. Pour the sauce over the pasta mixture and top with red chili flakes and parmesan, both optional.

Tips: This dish is vegan, so long as you don’t add parmesan to the top. You can definitely substitute a vegan parmesan. If you’re making this dish in a hurry, you can skip making the sauce yourself. Just use about half a jar of your favorite store bought sauce, and combine it with the pasta water to get a similar result that will save you time.

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