Ancho Chile Fettuccini with Cilantro-Tomatillo Cream Sauce


Rather than make fettuccine colored with spinach or tomatoes, I wanted to create something with color AND flare. Here is my idea. Try serving with grilled skewered chicken and mushrooms, marinated with lime, garlic, cumin, salt and pepper.

Prep Time:
45 mins
Cook Time:
15 mins
Total Time:
1 hrs
4 servings


  • 1 tablespoon olive oil

  • 3 ancho chiles, stemmed and seeded

  • 4 cloves unpeeled garlic

  • 2 eggs

  • 2 cups all-purpose flour

  • ½ teaspoon salt

  • 1 bunch chopped fresh cilantro

  • 3 tomatillos, husked and chopped

  • ½ jalapeno pepper, seeded and chopped

  • ½ cup cream cheese, softened

  • ½ cup sour cream

  • ¼ cup chicken stock

  • 1 tablespoon olive oil

  • ½ teaspoon ground cumin

  • salt and pepper to taste


  1. Heat 1 tablespoon olive oil in a skillet over medium high heat. Roast ancho chiles and 4 cloves unpeeled garlic. Press the chiles flat against the pan with a spatula until they begin to pop and smoke, then flip. When done, rehydrate chiles in a bowl of warm water for 30 minutes. Turn garlic until all sides are browned, about 15 minutes. Allow to cool, then peel.

  2. In a blender or food processor, combine chiles, 2 cloves roasted garlic, and eggs. Blend until smooth. Place the flour in a mound on a clean surface. Stir in 1/2 teaspoon salt with a fork, then make a well in the center. Pour in egg mixture. Working from the center outward, gradually incorporate the flour with a fork until dough is formed. Knead dough for 5 minutes, adding more flour if necessary. Prepare fettuccini according to your pasta machine's instructions. Lay the fettuccine flat on lightly floured surface for 15 minutes.

  3. In a blender or food processor, combine 2 remaining cloves roasted garlic, cilantro, tomatillos, jalapeno, cream cheese, sour cream, chicken stock, 1 tablespoon olive oil, cumin, salt and pepper. Blend until smooth. Pour into a saucepan over low heat, and cook until heated through.

  4. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes, or until pasta rises to the surface. Drain, and divide into serving portions; pour sauce over top.

Nutrition Facts (per serving)

540 Calories
28g Fat
60g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 540
% Daily Value *
Total Fat 28g 35%
Saturated Fat 12g 61%
Cholesterol 138mg 46%
Sodium 484mg 21%
Total Carbohydrate 60g 22%
Dietary Fiber 6g 20%
Total Sugars 2g
Protein 15g
Vitamin C 9mg 45%
Calcium 107mg 8%
Iron 6mg 32%
Potassium 646mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.