Pasta with Creamy Roasted Poblano Sauce
This recipe is very simple and is another great way to use poblano peppers. Roasting them whole in the oven brings out a lot more flavor instead of throwing them into a blender raw. If you'd like to add a Serrano pepper to the sauce to add some heat please do. The poblano peppers are very neutral in spiciness.This recipe traditional uses spaghetti noodles for the pasta. You can use any type of noodles that you like. I decided to use linguini.
Servings: 4
Ingredients
- 1 lb spaghetti noodles cooked
- 3-4 whole poblano peppers
- 1/2 cup cilantro
- 1/2 large onion diced
- 6 garlic cloves minced
- 1 cup corn
- 1/2 cup whole milk
- 1 cup Mexican table cream
- 2 tsp chicken bouillon
- 3 tbsp butter
Garnish
- crumbled queso fresco cheese
Instructions
Roasting the poblanos
- Set your oven to broil. Place the poblano peppers on a rack.
- Roast for 5-6 minutes a side, until the skins char.
- I like to put the peppers directly from the oven into a bowl with a cover over it for 10 minutes. This allows the charred skins to steam off of the peppers.
Creamy Poblano Sauce
- In a blender, puree the roasted poblano peppers, cilantro, whole milk, table cream, and chicken bouillon. Set aside.
Pasta with Creamy Roasted Poblano Sauce
- Over medium high heat in a large sauce pan, melt the butter. Sauté the corn for 5-6 minutes, just enough to get some color. Remove and set aside.
- In the same pan, sauce the onions and garlic for 5 minutes.
- Turn heat down to medium. Stir in the poblano sauce. Cook for 10 minutes.
- Stir in the corn. If you decided to roast an extra poblano pepper, cut that up into strips and add in as well.
- Stri in the cooked spaghetti. Cook for 3-4 more minutes.
- Plate it up. Garnish with crumbled queso fresco cheese.
