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My review
Pasta Poblano
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."
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Ingredients
servings 569 calsOriginal recipe yields 6 servings (4 to 6 servings)
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- US
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Directions
{{model.addEditText}} Print- 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.
- Using a blender, puree together the poblano pepper, garlic, onion and cream.
- 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.
Nutrition Facts
Per Serving: 569 calories; 30.7 g fat; 59.5 g carbohydrates; 16.3 g protein; 104 mg cholesterol; 173 mg sodium. Full nutrition
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Reviews
Read all reviews 2025 Ratings
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Most helpful positive review
7/13/2002
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
10/7/2004
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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10/7/2004
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...
7/13/2002
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...
4/1/2009
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 ...
9/14/2004
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...
2/20/2003
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 ...
1/14/2003
This recipe was awful. The sauce was bitter from the poblano pepper. We tossed the entire meal.
10/11/2010
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 ...
9/20/2010
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.
6/3/2002
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...