Rating: 4 stars 3.9
31 Ratings
  • 5 star values: 12
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 3

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.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

569 calories; protein 16.3g; carbohydrates 59.5g; fat 30.7g; cholesterol 103.8mg; sodium 172.6mg. Full Nutrition