Poblano Pepper Cream Sauce with Fettuccine AND One Bowl Peanut Butter Chocolate Chip Cake for Two

Poblano Pepper Cream Sauce with Fettuccine AND One Bowl Peanut Butter Chocolate Chip Cake for Two

Boy are you all in luck today. I am sharing TWO new recipes today! I have created these recipes for Pottery Barn, so I decided to create both a dinner and a dessert for the upcoming Valentine's holiday. But these recipes by no means are just reserved for the holiday! I am just simply highlighting Valentine's Day. So, I've got you covered for both dinner and dessert. Am I good to you or what?

This stunning red Cambria Footed Bowl from Pottery Barn is seriously huge. You can make a ton of pasta or soup and fill it up and it makes a beautiful setting on the table.

Are you a fan of Valentine's Day? I guess that would depend on whether you are single or not, as I didn't care for it when I was single, obviously. It always made me feel bummed when everybody around me was getting roses and I wasn't. Boo. Well, even if you are single, cheer up....because I don't have one, but TWO amazing recipes to share with you today! You can look at it this way....either you can share these recipes with your loved one and enjoy as a romantic evening, or just simply devour it all yourself and that could be just as enjoyable as well. Right?

To see the last recipe I wrote for Pottery Barn, check out my Hearty Italian White Bean Basil Soup. That one was a huge success and has been so popular with you guys!

They asked me to create a simple dinner meal and I wanted to focus on comfort food made simple. Pasta is both of those things. It is filling, comforting and this recipe is really easy and comes together quickly. The only time consuming part is soaking the cashews, which you could simply do the night before or stick them in a bowl of water in the morning and then throw everything together really quickly for dinner. Very easy.

This Vegan Poblano Pepper Cream Sauce. It is creamy, smooth and huge on flavor, thanks to both roasted poblano peppers and roasted garlic. Seriously, roasted garlic is where it's at people. If you've never done it before, do it. Now. Add some smoky cumin, fresh lime juice and creamy cashews and you will be scratching your head that this whole dish is dairy-free. The poblano peppers give it a nice kick of heat without it being too spicy. The lime juice helps offset the spicy flavor, so it's not overpowering.

After dinner, you need dessert right? Well, instead of baking a whole dessert that you'll be tempted to eat too much of, I created the MOST delicious little cake for two. Split it with your loved one or savor it for yourself, up to you.

1 Bowl Peanut Butter Chocolate Chip Cake for Two. This cake deserves a post all on it's own, trust me. This might just be one of my favorite desserts ever. It is easy, takes just 10 minutes to prep, 1 bowl and is wonderfully rich and full of peanut butter flavor. The entire recipe, including the glaze, is just 8 ingredients. Not only that, but I tested 2 versions for you guys....man, I am so good to y'all. I am providing both a gluten-free version and a regular version made with all purpose flour. Every time I post a baked good, somebody always asks about subbing with all purpose flour, and since every flour yields different results, I tested it and provided both versions.

The cake stand is mine, but if you are looking for a very similar one, check out the XOXO Cupcake Stand from Pottery Barn. It looks nearly identical to mine pictured.

Would you just look at that?? I just want to swim in that peanut butter glaze. I have always found it rather odd when people call food "sexy", but I think this is the first time ever that word comes to mind. I mean, this cake is sexy. Perfect for Valentine's Day.

This cake is rich, moist and honestly to-die-for! The oat flour and peanut butter combo makes it tender and slightly dense, with the most amazingly, moist bite. The glaze just sends it over the top. So, bake up this super easy, fast cake and snuggle on the couch with your significant other.....or, um, just yourself....

While you are at it, go old school and write a love letter and surprise your love with a special note in this absolutely adorable pillow from Pottery Barn. Is this the cutest pillow or what?? They have a wonderful selection of love and heart pillows.

 

Be sure to leave me feedback below after you make these recipes and feel free to tag me on Instagram at #thevegan8!

A huge thank you to Pottery Barn for sponsoring this post. Be sure to check out this featured post on their website blog!

Poblano Pepper Cream Sauce with Peppers and Fettuccine

Poblano Pepper Cream Sauce with Peppers and Fettuccine

This hearty pasta dish is full of flavor thanks to a rich roasted poblano pepper cream sauce. The sauce has a wonderful smoky flavor and a nice kick of heat. It is balanced out with fresh lime juice and made creamy thanks to cashews. Drizzle it all over thick fettuccine noodles and roasted bell peppers, and you have one hearty, delicious meal that is healthy but is surprisingly filling and rich.

Ingredients

    For the poblano cream sauce (Makes 2 cups)
  • 1/2 cup raw whole cashews (80 g)
  • 2 large poblano peppers (230 g, you will need 2 heaping cups chopped)
  • 4 large garlic cloves left in their skins
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon fine sea salt (this is what is added to the blender)
  • 2 tablespoons lime juice
  • 1/2-3/4 cup water
  • For the veggies and remaining ingredients
  • 2 extra large bell peppers sliced (440 g, I used 1 red and 1 green)
  • One package brown rice fettuccine or your preferred pasta
  • 1/2 cup chopped onion (60 g)
  • 1/4 cup water (for the onion)
  • 1/4 teaspoon fine sea salt (for the onion)

Instructions

1. First, you will need to soak your cashews. If you do not have a high powered blender like a Vitamix, I'd suggest soaking them covered in boiling water for a couple of hours. This will soften them quickly. I just soaked mine in boiling water for 30 minutes. If you don't want to deal with soaking them the day you plan to make this, and to save time, just simply soak them overnight the day prior in a bowl covered with water. After they have soaked, be sure to drain/discard the water and rinse them.

2. You will be roasting the poblano peppers and the bell peppers at the same time in the oven, this makes for a faster meal. Preheat an oven to 400 degrees and line 2 sheet pans with parchment paper. Chop the poblano peppers and make sure to remove all the seeds and don't touch your eyes, they are spicy! Spread them out evenly on one of the pans. Season them generously with salt. Place the garlic cloves (with skin on, do not peel) on the sheet as well. Slice the bell peppers into 1/2 inch strips and spread them out on the other pan. Season well with salt and pepper as well. Roast both pans for 15 minutes at the same time.

3. While the peppers are cooking, prepare your pasta. Bring a large pot of water to boil and make sure to salt your water well, as this helps to flavor the pasta and prevent sticking. The fettuccine takes about 10 minutes to cook, check for it to be al dente, firm but tender. Drain and rinse.

4. While the pasta is cooking, saute the onions in 1/4 cup water with 1/4 teaspoon salt. Cook over medium-high heat for about 5 minutes until tender or until the water is gone. Add a bit of water if needed. You want all the water gone before adding the onion to the blender.

5. By now the peppers in the oven should be done. Add just the poblano peppers to a blender (not the bell peppers). Peel the garlic and add those to the blender along with the cooked onion and remaining ingredients under "poblano sauce" (soaked cashews, 3/4 tsp cumin, 1/4 tsp salt and lime juice). Add 1/2 cup of the water and blend until completely smooth. Add more water as needed to reach desired consistency. I only added 2 more tablespoons. Taste and adjust seasonings if necessary.

6. Serve the pasta with the roasted bell peppers and top with lots of poblano cream sauce. I then garnished with chili flakes because I love spice so much.

Note

The poblano cream sauce will thicken a lot in the fridge, so just add a bit of water or broth to thin it out again and gently reheat.

Notes

*Vegan, gluten-free, oil-free

http://thevegan8.com/2015/02/02/poblano-pepper-cream-sauce-with-peppers-and-fettuccine-and-peanut-butter-chocolate-chip-cake-for-two/

1 Bowl Peanut Butter Chocolate Chip Cake for Two
 
Prep time
Cook time
Total time
 
This is the epitome of a decadent, delicious and EASY cake! It is rich, moist and full of peanut butter flavor and then enhanced with rich chocolate. It is then topped with the most luscious peanut butter glaze and chopped dark chocolate. The entire cake, including the glaze, is just 8 ingredients and is super easy to make with just 1 bowl and about 10 minutes prep time.
Serves: 2 slices
Ingredients
  • ¼ cup + 2 tablespoons oat flour (45 g, use certified GF if necessary)
  • 3 tablespoons coconut sugar (30 g)
  • ½ teaspoon baking powder
  • 2 tablespoons creamy peanut butter (32 g, with no additives other than salt, see note below)
  • 2 tablespoons unsweetened applesauce
  • ¼ cup lite canned coconut milk or almond milk (59.25 mL, see note below for change if using different flour)
  • ¾ teaspoon vanilla extract
  • 2-3 tablespoons mini dairy-free chocolate chips (30 g, the regular size are too big and will sink)
Peanut Butter Glaze
  • 1 tablespoon creamy peanut butter (16 g)
  • heaping ½ tablespoon coconut sugar (9 g)
  • 1 tablespoon plant milk, add more if needed (I used lite coconut milk b/c it's creamy)
  • ¼ teaspoon vanilla extract
Note
  • My peanut butter already has added salt, so I didn't add any to the recipe. If yours does not have any salt, then add a heaping ⅛ teaspoon to the dry ingredients).
  • To make this with regular all purpose flour: since regular flour is much more finely ground and absorbent than oat flour, the recipe is slightly different. You will need just 5 tablespoons flour (37 g) instead of 6. Also, you will need 5 tablespoons of milk instead of just 4. Everything else is the same. These were both excellent results. I also tried a version with sorghum and it was terrible and fell apart. These are the best versions I recommend.
Instructions
  1. Preheat an oven to 350 degrees and grease and flour a 4X2 inch round mini cake pan. (Or you can double the recipe and cook it in an 8 inch pan). If you are making the oat flour version and grind your own oat flour, it is imperative to make sure you finely grind them for the right result and it's smooth. I just add GF_quick_ cooking oats to my food processor (because they grind smoother than regular) and process for 2 minutes until fine. Measure and add them to a bowl with the coconut sugar and baking powder and salt (if using). Whisk until blended. Please note you will only use 5 tablespoons all purpose flour if making that version.
  2. Add the peanut butter (make sure to spoon out and level off with your finger), applesauce, coconut milk and vanilla and stir well until completely smooth. I used the same bowl for everything. Gently stir in the chocolate chips and don't overmix or the batter will become too thick. Please note you will be using 5 tablespoons milk if making the all purpose version. The batter should be smooth and pourable.
  3. Pour the batter in the prepared pan and bake for 30 minutes. Both cake versions were done at 30 minutes. The cake should be golden brown, well risen and lightly springy with a toothpick clean. Cook a few minutes longer if necessary. A few dry crumbs on the toothpick is okay, as long as the batter is not wet. Don't worry about how poofy it is, it will settle back down as it cools. Let the cake cool 20 minutes in the pan before turning out. I flipped my cake over on it's bottom so the top was flat and smooth for the glaze. The cake made with all purpose flour rises a bit more, so if you like, you can trim the top off to flatten it out. Let the cake cool 15 more minutes before glazing.
  4. For the glaze, just simply mix everything in a small cup until completely smooth. Spoon on top of the cake and smooth around with the back of the spoon and let drizzle down the sides. I then chopped up some dark chocolate pieces for garnish. I chose to do this over chocolate chips because it is a more elegant look. YUM.
Notes
*Vegan, gluten-free, oil-free, nut-free (by using sunbutter instead of peanut butter and another plant milk instead of coconut)

*Nutrition per serving (based on 2): 411.3 calories, 20.2 g fat, 9.25 g protein, 48.5 carbs, 30.9 sugars
Also, a thank you so much to everybody who entered the cookbook giveaway last month, the winner was Mandi A.! There are other scheduled giveaways coming up this Spring, so stay tuned!

Happy Valentine's Day!

53 Comments

  1. A meal made for LOVE! That poblano sauce – – yowza!

    And you know about my feelings for peanut butter…That cake looks absolutely incredible! I’m thinking it would be perfect to share with my sweetie :-).

    • brandi.doming@yahoo.com

      Thank you so much Annie, you are so sweet! I’m glad you are loving the cake! I had a lot of fun “testing” the cake over and over, lol!! Seriously, kind of dangerous considering it takes 10 minutes to make it…

  2. Ooh, I’ve been looking forward to this recipe since you posted the pic on Instagram! I showed the picture to Mark and read him the caption; his eyes got really wide, ha ha! Pasta with peppers in a spicy cream sauce is right up his alley, while I could eat anything with pasta. 😉 YUM!

    • brandi.doming@yahoo.com

      Haha! Thank you Meredith! Me too….I love, love pasta…it is a favorite food of mine and the fact that this meal is so easy, makes it even better. I secretly just want to eat dinner so I can get to dessert faster 😉

  3. Oh heavens, that cake looks just dreamy Brandi! I love the red pottery and you know I LOVE that peanut butter sauce ♥ What a wonderful combination. I love smaller cakes like this to share for dessert. Somehow it makes you feel like you’re eating more cause it’s the whole thing, dumb huh?
    Great job!

    • brandi.doming@yahoo.com

      Thank you so much sweet Angela!! You are so funny! Hey, whatever way you want to look at it is totally cool…it is sooooo delicious…seriously, one of my favorite things I’ve ever made. The glaze really just sends it over the top!

  4. Brandi, you’ve totally outdone yourself – your photos and both dishes look amazing! Pasta in cream sauce is one of my go-to comfort meals and the fact that this “cream” sauce is made from cashews just blows my mind. And lady, that cake! You’re not kidding – it’s downright sexy. It look so moist ‘n fluffy, and that glaze is calling my name. Fuggedabout Valentines day – I want to eat this right now! Pottery Barn is lucky to have you developing recipes for them. I love their stuff so much – I want every item that you featured in this post!

    • brandi.doming@yahoo.com

      Awww Nancy, you are the best!! You are so sweet! So glad you love the photos and recipes! This tastes very rich, trust me, you or anybody wouldn’t know it’s vegan, it’s just delicious! Thank you so much friend for your kind words!

  5. Made your delicious cake into mini cupcakes tonight… wow! They were amazing and I didn’t even bother with the frosting. I think your recipes are awesome but the constant pb links/advertisements are a bit much for my taste. Anyway, thank you!

    • brandi.doming@yahoo.com

      Hi there! Yay, I’m so glad you loved the cake and made it already, that’s so awesome!! Thank you so much. So glad you love the recipes too! 🙂 This is only my 2nd ever Pottery Barn post, so it’s definitely not a constant thing I do, but they have asked me to write recipes for them featuring a few of their products. To be asked by them to write is a HUGE honor to me, so throwing in a couple of links is part of the deal. I truly own tons of their products and have for years, so it’s definitely only something that I use or would use, I would and will never promote or link to something on my blog that I don’t believe in. I turn down WAY more companies that approach me than ones I actually use or mention on my blog. Hope that makes sense, thanks again!

  6. Poblanos are one of my faves for sauce! I have a creamy one I do with enchiladas and its so good! And roasted garlic, as I’ve told you, is one of my absolute favorite things! I grew up on it and literally would be happy with just that and bread as dinner…or maybe that spread on bread dipped in your sauce? MMMMMM! This sounds awesome! And no comment is necessary on the peanut butter and chocolate…I’ll just go ahead and shove my face right in the middle of that…

    • brandi.doming@yahoo.com

      Oooooh now you are talking!! Garlic bread dipped in the sauce, OMG! I want that now!! LOL! Thanks so much Sophia!

      • Lol!! How good does that sound though?!! Seriously if I could have roasted garlic spread on bread and dipped in things I could love on it!

  7. Jen

    Wow, you’ve really outdone yourself this time! Both recipes look incredible but THAT CAKE… I need that in my belly! Pottery Barn obviously has great taste in bloggers because you highlight their products beautifully here. That blonde wood pedestal, especially, is to die for. Thanks for sharing two amazing recipes.

    • brandi.doming@yahoo.com

      Jen, you are so incredibly sweet, thank you so much for your kind words! They mean so much to me! And um, yes, you need to make this cake! It’s so dang easy and fast to make and to die for! I’ve made it many times already, lol!

  8. I wonder how many of your posts I read and go to the store after work just so I can make them that night for dinner, ha. I’m going to do that for this one. It looks too good not to make immediately!

    • brandi.doming@yahoo.com

      Awww you’re so sweet Ashlee! Thank you! Please, please let me know if you make this, I WANT to hear about it!!

  9. Yowza! That peanut butter chocolate chip cake looks amazing!

    • brandi.doming@yahoo.com

      Aww thanks so much!!

  10. Congratulations on being featured on Pottery Barn’s blog! That’s incredible. 🙂 I love that store!

    Cashews are amazing, and this poblano cream sauce looks delicious. The cake, well, I’d be happy to eat it all by myself!

    • brandi.doming@yahoo.com

      Thank you so much Linda, I really appreciate your kind words!

  11. Oh gosh. This looks amazing! Just got a bag of cashews!!

    • brandi.doming@yahoo.com

      Perfect for you then! Thank you Kirtley!

  12. I’m sorry but the fettuccine was lost when I read about the chocolate chip cake for two 😀
    Delicious recipe!

    Cheers
    Choc Chip Uru

    • brandi.doming@yahoo.com

      Haha! I understand completely!!

  13. Wow two great recipes! Both look delish! The pasta sauce looks so cream and rich. I love that. As for the cake….dense and rich looking with that glaze/sauce. Wonderful!

    • brandi.doming@yahoo.com

      Thank you so much Cindy! I really appreciate your kind words!

  14. Oh, my gawd is right!!! Wow! Both of these recipes look and sound AMAZING! I’m in love with that red bowl, too! Can’t wait to try these 🙂

    • brandi.doming@yahoo.com

      Thank you so much Mandy! The cake is one of the yummiest things I’ve made and so easy!

  15. gorgeous as ever brandi. I love the pb cake, photography and the simple recipe!

    • brandi.doming@yahoo.com

      Thank you so much Richa for your kind words!!

  16. Oh wow, both of these look phenomenal! I’m loving the mix of cashews, lime and cumin in that sauce. Yum. Of course, the cake is just up my alley. Chocolate chip anything=my heart. Your beautiful little cake looks just like heaven. I LOVE that beautiful red bowl and wood platter too. I <3 Pottery Barn!

    • brandi.doming@yahoo.com

      Aww thanks Melanie!

  17. Brandi, once again, thank you so much for such an easy and great recipe of the peanut butter chocolate chip cake. It was divine and I could not share with anyone, it was THAT good 🙂 Followed the recipe exactly as you have it, except the mini dairy-free chocolate chips. I used cocoa nibs instead. THANK YOU!

    • brandi.doming@yahoo.com

      I’m so happy you love the cake so much Lana!! I loved your gorgeous photo you shared on Instagram too! Thank you so much for making it and providing feedback, I truly appreciate it!

  18. Hi Brandi, Two recipes on the same page? Now you’re just spoiling us! I don’t even know which one of these recipes to drool over first. I might have to try out the pasta first. I’m a sucker for your pasta recipes. Look amazing! Pinning 🙂

    • brandi.doming@yahoo.com

      Thank you so much Vanessa! You are incredibly sweet!

  19. That cake IS sexy, Brandi! Oh my word! I love that it is for just TWO people because sometimes you just don’t need an entire cake around the house (especially when there’s just two of you, lol!)! Oat Flour is one of my favorite “flours” to bake with so I’m looking forward to baking this cake!

    And that pasta!?! Oh my word – it looks like it is packed with just so much flava!! I can’t wait to try it as well 🙂 Delicious and gorgeous my friend! And can I just say, all of your posts are absolutely stunning and this one is particularly amazing – you can see all the hard work you put into it. Your photos are staged absolutely beautifully 🙂 Thanks for all the awesome recipes! Adding both of these to the list to try!

    • brandi.doming@yahoo.com

      Awww thank you so much Ceara for all your incredibly kind compliments!! They really mean so much to me! Xo

  20. Both…I need both. I will eat that entire cake all for myself. I’ll call it dinner and we’ll call it good. HAHA.

    • brandi.doming@yahoo.com

      Haha! You can have both my friend!!

  21. […] By Brandi Doming | The Vegan 8 The Vegan 8 http://thevegan8.com/  Hope everybody has a wonderful Valentine’s Day! Be sure to check out my last Valentine’s Day post that I wrote for Pottery Barn, and to make the 1 Bowl Peanut Butter Chocolate Chip Cake for Two! […]

  22. Gluten free house guests just visited so I whipped up the PB Chocolate Cake last night for a dessert. It was incredibly fast and easy to make. Friends thought it was a bit reminiscent of a peanut butter cup. Next time, I will add a few more minutes to the baking time. Note that it tastes even better the next day so cooking it in advance won’t be a problem! Another great recipe Brandi!

    • brandi.doming@yahoo.com

      Yay! I’m so happy to hear it was such a hit with your guests Peggy! Thank you so much for letting me know!! Thank you for making it!

  23. I made your tasty dinner & your cake for 2! My hubby loved both & so did I! 2 amazing wonderful & well-flavourd recipes, dear Brandi! You rock! xxx

    • brandi.doming@yahoo.com

      Whoop! Thank you so much Sophie!

  24. Hi Brandi! Made this pasta a few weeks ago for my husband and I and absolutely loved the flavors and creaminess! I’ve made similar pasta dishes before, but never with the use of poblano peppers!! Mexican, yes, but never in italian food, and it was delicious! Even my husband (who is not vegan) loved it which is a first. Thanks for the great recipe…even used left over sauce to drizzle on some vegan nachos =) yum! Next is to try your PB cake!

    • brandi.doming@yahoo.com

      Yay! I’m so happy to hear it was such a success with both you and your husband! Thank you so much for the feedback!!

  25. My daughter loved this cold for lunch! I made with jalapenos because she can’t handle that much spice though;) That sauce is to die for. Thanks again!

    • brandi.doming@yahoo.com

      I am so happy to hear this! Thank you so much for taking the time to leave such kind feedback, I really love hearing it!

      • Another successful lunch today! Threw in a little zucchini cut into matchsticks to give it some green color because didn’t have a green pepper. This recipe is a definite keeper.

        • brandi.doming@yahoo.com

          Yay! I’m so happy to hear that Nina! Thank you so much for letting me know!!

  26. […] soup gets wonderful flavor (and heat!) from roasted poblano peppers and roasted garlic. Remember my Roasted Poblano Pepper Cream Sauce? That had both the peppers and roasted garlic in it and it was so amazing over pasta. Well, this […]

  27. Hi, I’m currently in my transition to being vegan. (I was once vegetarian for 2.5 years.) Your site and your recipes are incredibly helpful. Looking at recipes, whether or not I use them, gives me a good idea of how to construct meals. Anyway, :), I was wondering if cashews could be substituted or what would cover up their taste wherever they’re included. Thanks!

    • brandi.doming@yahoo.com

      Thank you so much!! What I always do in my recipes to balance out or hide the cashew flavor is always with an acidic ingredient like lemon juice or apple cider vinegar. I actually am not crazy about the cashew flavor, so I mask them with those and I don’t detect the flavor then. Like in my alfredo sauces, I can’t taste cashews, I just taste creaminess!

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