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You are here: Home » Recipes » Vegetarian

Pasta with Creamy Roasted Poblano Sauce

Published: Oct 10, 2012 · Updated: Mar 11, 2021 by Mely Martínez

JUMP TO RECIPE

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

Pasta with Creamy Roasted Poblano Sauce | Mexican Recipes

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.

Pasta with Creamy Poblano Sauce | Quick and Easy

How to make Pasta with Creamy Roasted Poblano Sauce

JUMP TO FULL INSTRUCTIONS

Pasta with Creamy Roasted Poblano Sauce | Peppers

DIRECTIONS:

Pasta with Creamy Poblano Sauce | instructions step by step
  • 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.

Pasta with Creamy Roasted Poblano Sauce | instructions step by step, quick and easy recipePasta with Creamy Roasted Poblano Sauce | quick and easy recipe

  • Add the sauce to the skillet and cook on low for about 6 minutes. Add corn and peppers strips if using. Stir frequently.
Pasta with Creamy Roasted Poblano Sauce | Authentic Mexican Food Recipes
  • Add the cooked paste and mix or serve the sauce over the pasta on each individual plate.
Pasta with Creamy Roasted Poblano Sauce | Easier Than You Think

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

Mely Martínez
Pasta with Creamy Roasted Poblano Sauce. 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.
4.97 from 30 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Basic Recipes
Cuisine Mexican
Servings 4
Calories 465 kcal

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.

Notes

– In Mexico, this dish is traditionally made using spaghetti, but you can use other types/shapes of pasta.
– If you like, reserve some strips of the peppers for garnish.
– I very rarely used Chicken bouillon but in this recipe, it works great. If not using just add salt to taste at the end.
– Yes, you can use other types of creams like sour cream or cream cheese if Mexican Cream is not available, the same applies to the cheese.

Nutrition

Calories: 465kcalCarbohydrates: 57gProtein: 11gFat: 22gSaturated Fat: 14gCholesterol: 64mgSodium: 41mgPotassium: 464mgFiber: 4gSugar: 8gVitamin A: 1090IUVitamin C: 76mgCalcium: 89mgIron: 1mg
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

  1. LM

    October 26, 2021 at 10:20 am

    5 stars
    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.

    Reply
  2. Melissa

    August 15, 2021 at 7:37 pm

    5 stars
    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.

    Reply
  3. Shabina Rayan

    December 09, 2020 at 3:15 pm

    5 stars
    Loved this recipe. Turned out perfectly.

    Reply
  4. Derrick Santos

    July 29, 2020 at 8:58 pm

    5 stars
    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!

    Reply
    • Mely Martínez

      July 30, 2020 at 12:49 pm

      Hi Derrick,
      Thank you for trying this Pasta with poblano sauce. You can also use the sauce for chicken breast. Happy cooking!

      Reply
  5. susi

    July 23, 2020 at 4:45 pm

    5 stars
    requisimo!

    Reply
  6. Ashley Ramirez

    December 21, 2019 at 9:41 am

    5 stars
    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.

    Reply
  7. Maggie

    February 22, 2017 at 6:38 am

    5 stars
    Thank you for this lovely recipe. This dish taste really great and I have already made it twice!

    Reply
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ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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