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.

Recipe Summary

Servings:
6
Yield:
4 to 6 servings
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Ingredients

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

Directions

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.

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  • 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 33% DV; carbohydrates 59.5g 19% DV; fat 30.7g 47% DV; cholesterol 103.8mg 35% DV; sodium 172.6mg 7% DV. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/12/2003
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 get sauce in blender while pasta cooking so everything was ready at same time. Definitely will make again - thanks! Read More
(50)

Most helpful critical review

Rating: 2 stars
09/11/2006
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 Poblano peppers because they can be quite hot at times. Do not be fooled when you get a mild one! Half of an onion is plenty. Chihuahua cheese instead of Mozzarella makes the dish more authentic. Read More
(66)
30 Ratings
  • 5 star values: 12
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 2 stars
09/11/2006
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 Poblano peppers because they can be quite hot at times. Do not be fooled when you get a mild one! Half of an onion is plenty. Chihuahua cheese instead of Mozzarella makes the dish more authentic. Read More
(66)
Rating: 5 stars
10/12/2003
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 get sauce in blender while pasta cooking so everything was ready at same time. Definitely will make again - thanks! Read More
(50)
Rating: 4 stars
04/01/2009
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 mins...it will be easier to peel. If you do it this way....this recipe would be 5 stars! Read More
(42)
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Rating: 3 stars
09/14/2004
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 pepper as it will be put in the blender anyway after boiling. I imagine peeling the whole boiled pepper before blending would cut down on the bitterness but I think this recipe could still benefit from something sweet mixed in. And if you're looking for something spicy you'll have to add another type of pepper to this recipe; Poblano is extremely mild. I might also suggest adding chopped pork or chicken otherwise (obviously) this recipe is just noodles and sauce. Read More
(33)
Rating: 1 stars
10/07/2003
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 less. The sauce tasted like blended onion and cream with no hope for redemption. Read More
(22)
Rating: 1 stars
05/06/2003
This recipe was awful. The sauce was bitter from the poblano pepper. We tossed the entire meal. Read More
(20)
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Rating: 5 stars
08/29/2002
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 chicken. Read More
(17)
Rating: 4 stars
10/12/2010
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 of spicy but not much. I used a hot pepper blend cheese in place of the mozz. cheese. Read More
(17)
Rating: 5 stars
09/21/2010
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. Read More
(17)