Pasta Poblano

Pasta Poblano

 Made  times

"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."
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Ingredients

servings 569 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 569 kcal
  • 28%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 59.5g
  • 19%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Add the poblano pepper to the boiling water when you add the pasta. Drain water from pasta and remove poblano pepper.
  2. Using a blender, puree together the poblano pepper, garlic, onion and cream.
  3. In a large saucepan over medium heat, melt the butter. Add the blended sauce and salt and pepper to taste. Cook for 5 minutes. Stir in the cooked and drained pasta and grated mozzarella cheese. Cook for 10 minutes. Serve immediately.

Reviews

17
  1. 21 Ratings

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Most helpful positive review

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 g...

Most helpful critical review

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 Pobl...

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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 Pobl...

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 g...

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 p...

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 ...

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 ...

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 chicke...

I used a pint of half and half and two poblano peppers. I think it would be better if they were roasted but boiling the peppers is sooo much easier. I thought this was tasty, just a little hint ...

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