Pasta with Creamy Roasted Poblano Sauce

mexicoinmykitchen.com
serves 4
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

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Preparation​

• 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.