Creamy Poblano Sauce with Pasta

One year we rented a condo in Cancun, and we had the option of hiring the owner’s cook/housekeeper to prepare our meals. We weren’t sure if that would be a good idea, so we hired her just for a few days. Big mistake–we should have hired her everyday!

Our first meal featured a creamy, green sauce over pasta. It took a while for us to understand, but we finally figured out that it was made with poblano peppers. This is my effort to somewhat recreate her fabulous dish.

This version makes just enough for 4 servings, but it’s easy to double or triple if you have a bigger crowd. Enjoy!

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Creamy Poblano Sauce with Pasta

Surprise your friends with this creamy green sauce served over pasta, and make them guess what's in it!

Course

Main Dish, Side Dish

Cuisine

Latin American/Mexican

Prep Time

30 to 40 minutes, start to finish

Servings

people

Ingredients

• 1 large poblano pepper
• 1/2 onion
• 1 tablespoon high-heat cooking oil
• 2 cloves garlic
• 1/4 cup cilantro leaves or parsley
• 1/2 cup half and half
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon hot pepper sauce (Cholula recommended), or to taste
• 8 ounces pasta (your favorite)

Garnish:

• 2 tablespoons grated Parmesan cheese (optional)
• sprigs of Cilantro or parsley

Course Main Dish, Side Dish Cuisine Latin American/Mexican Prep Time 30 to 40 minutes, start to finish Servings people Ingredients 1 large poblano pepper 1/2 onion 1 tablespoon high-heat cooking oil 2 cloves garlic 1/4 cup cilantro leaves or parsley 1/2 cup half and half 3/4 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon hot pepper sauce (Cholula recommended), or to taste 8 ounces pasta (your favorite) Garnish: 2 tablespoons grated Parmesan cheese (optional) sprigs of Cilantro or parsley

Instructions

For peppers:

1. Position top rack in oven about 6 inches from heat source. Preheat on broil.
2. Spray or rub oil on the pepper and put on an ungreased baking sheet. Place sheet on top rack and broil 5 minutes. Turn pepper over with tongs and broil another 5 minutes.
3. Once the outside is mostly charred, remove from oven, and cover loosely with foil or a kitchen towel. Set aside about 15 minutes. This gives the pepper time to finish cooking and cool off.
4. To remove the blistered skin, simply rub it off with your hands or a paper towel. Just to be safe, use gloves or rub oil onto your hands before removing the skin.
5. Slice poblanos in half, remove seeds and stems, then chop coarsely. Transfer to a blender.

For sauce:

1. While pepper cooks, chop onion and garlic. Heat oil in a small skillet over low heat and add onion. Cook and stir about 5 minutes. Add garlic and cook another 2 minutes.
2. Add to the blender with poblanos, along with half and half, salt, and cumin, then blend until smooth. Note that the heat of peppers can vary greatly. Taste, then add hot sauce to taste.
3. Cook pasta and reheat sauce in a small saucepan over medium-low heat when ready to serve. Combine and stir.

   
4. Top with Parmesan cheese and a sprig of cilantro if desired.

   

Recipe Notes

SERVING SUGGESTION:

• Toss with your favorite pasta. Add shrimp or grilled chicken if desired.