Recipe by Monica Mannion
"This recipe relies upon a Mexican way to cook pasta. For a heartier variation stir in a little cooked and diced chicken. Poblano peppers are a dark green chile with a flavor that can range from mild to slightly spicy. They are usually around 4 to 5 inches long and are sometimes known as Ancho or Mulato chiles."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
fresh poblano chile pepper, seeded and minced
1 1/2 cups
heavy whipping cream
salt to taste
ground black pepper to taste
shredded mozzarella cheese
VERY Pleasantly surprised! NOTE: I quartered & seeded poblano, then boiled BEFORE boiling pasta (in same water though). Then, after 10=12 minutes cooled & peeled skin right off. Was able to get sauce in blender while pasta cooking so everything was ready at same time.
Definitely will make again - thanks!
OK. The poblano pepper needs to be roasted then peeled- to give a richer flavor-and not put in the water with the pasta; then pureed.That should take care of the bitterness. Be careful with Poblano peppers because they can be quite hot at times. Do not be fooled when you get a mild one! Half of an onion is plenty. Chihuahua cheese instead of Mozzarella makes the dish more authentic.
This is the first recipe I've made from Allrecipes.com that I wasnt completely satisfied with...As previously mentioned, it IS a bit bitter from the pepper. There is really no need to chop the pepper as it will be put in the blender anyway after boiling. I imagine peeling the whole boiled pepper before blending would cut down on the bitterness, but I think this recipe could still benefit from something sweet mixed in. And if you're looking for something spicy, you'll have to add another type of pepper to this recipe; Poblano is extremely mild. I might also suggest adding chopped pork or chicken, otherwise (obviously) this recipe is just noodles and sauce.
The ONLY way this recipe turns out delicious...is if you roast and peel the pepper first. There is no need to boil in the water. If you place the roasted pepper in a plastic bag for a couple of mins...it will be easier to peel. If you do it this way....this recipe would be 5 stars!
Yick! I threw the whole thing out before even trying to serve it. I think the onion was to blame: way too much onion! If I ever attempt this recipe again, I would add only about 1/4 onion or less. The sauce tasted like blended onion and cream with no hope for redemption.
This recipe was awful. The sauce was bitter from the poblano pepper. We tossed the entire meal.
YUM! Husband and son devoured it. Used 2 poblanos. Love the trick of cooking poblanos with the noodles-- they were tasty even before they went into the sauce.
This recipe combined my families two favorites, Mexican and pasta!!! It is a very simple recipe to follow and makes for a great side dish as well as main meal if served with some grilled chicken.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 276
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple pasta with scallops, zucchini, and tomatoes.
Watch how to make this top-rated recipe.
See how to make a healthy, rustic Italian-inspired pasta.