Here is a great excuse to use Poblano Peppers that are still in season and prepare a delicious sauce that helps reduce the spiciness of the peppers. This is my own version where fresh corn and Mexican fresh cheese is added. Serve with grilled chicken and a salad for a full meal.
Poblano Pasta
This easy recipe will not disappoint you. I am lucky enough to find poblano peppers at my local Farmers Market with the spiciness that I remember growing up with. Nowadays what you find at the supermarket is lacking in flavor. The addition of the cream will help reduce the heat of the peppers.
How to make Pasta with Creamy Roasted Poblano Sauce
DIRECTIONS:
- While we prepare the salsa cook the pasta according to package instructions. Drain and set aside until you add the sauce. (Please check the ingredients list below)
- Heat oil in a skillet over medium heat, add onion and garlic. Cook until onion is transparent, about 5 minutes.
- Place the roasted poblano peppers, cream, milk and chicken bullion into the blender. Blend until you have a smooth sauce.
- Add the sauce to the skillet and cook on low for about 6 minutes. Add corn and peppers strips if using. Stir frequently.
- Add the cooked paste and mix or serve the sauce over the pasta on each individual plate.
My son loves this pasta and is always asking that I include it in our monthly menu. Try it at home and let me know if you like it.
¡Buen provecho!
Mely,
More recipes:
Menudo Veracruz Style
Steak Ranchero
Pasta with creamy roasted poblano sauce
Ingredients
- 8 oz. ½ package of spaghetti or the pasta of your choice
- 3 Large Poblano Peppers previously roasted and deveined see HERE for roasting instructions
- 1 Tablespoon of vegetable oil
- ½ cup of white onions finely chopped
- 1 Large garlic clove or 2 small ones
- ½ cup of milk
- ¾ cup Mexican Cream or heavy cream
- 2 Teaspoon of chicken bouillon in granules form
- ¾ cup fresh corn optional
- Fresh crumbled Mexican cheese for garnishing optional
Instructions
- While we prepare the salsa cook the pasta according to package instructions. Drain and set aside until you add the sauce.
- Heat oil in a skillet over medium heat, add onion and garlic. Cook until onion is transparent, about 5 minutes.
- Place the roasted poblano peppers, cream, milk and chicken bullion into the blender. Blend until you have a smooth sauce.
- Add the sauce to the skillet and cook on low for about 6 minutes. Add corn and peppers strips if using. Stir frequently.
- Add the cooked paste and mix or serve the sauce over the pasta in each individual plate.
Randall
Delicious! We have an abundance of poblanos year round here in Texas and was glad to find a pasta dish using them as ingredients. Great flavor. The only thing I did different was add some cooked shredded chicken. We will be making this dish frequently. Everyone in the family loved it and wanted the recipe. Thanks!
LM
Just made this last night and I love it! I got poblanos from the farmer's market and they were nice and spicy. I also love how simple the recipe is--very quick and easy to make.
Melissa
This is fantastic! I had some poblanos but did not feel like making stuffed ones again. Made it as written. Added corn. I only had ricotta cheese, it was good with that. I can’t handle too spicy and this was a perfect level of heat. I will make this many more times.
Shabina Rayan
Loved this recipe. Turned out perfectly.
Derrick Santos
I made this tonight for my partner and his brother. It was fantastic! I've made a few of your wonderful recipes now, and love your site!
Mely Martínez
Hi Derrick,
Thank you for trying this Pasta with poblano sauce. You can also use the sauce for chicken breast. Happy cooking!
susi
requisimo!
Ashley Ramirez
Okay so I know I'm late to the poblano spaghetti party but I just made this exactly the way Mely created it and oh my goodness!!! My whole family loved it! The only thing I did different was I had 6 people to feed so I just doubled everything y me dejaron la charola vacía! I added the chicken and corn like Mely suggested and it was delicious! The sweetness of the corn really complements the spicy from the poblano peppers 👌🏽 I 100% recommend this recipe. I also want to add that I'm 24 yrs old and I'm not an expert cook at all. I found this recipe easy to follow if you have any questions or doubts (deveining and peeling the peppers) just youtube it and watch someone do it then come back to the recipe and do what it says.
Maggie
Thank you for this lovely recipe. This dish taste really great and I have already made it twice!