Pasta Poblano Recipes
CREAMY POBLANO SPAGHETTI
A spicy creamy spaghetti recipe my mother taught me with a few revisions of my own for a creamier result.
Provided by Mari
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Add oil, salt, and garlic clove to a large pot of water and bring to a boil. Add spaghetti to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, 8 to 12 minutes. Drain spaghetti and return to the pot, reserving garlic clove and 2 cups pasta water.
- Meanwhile, pan-roast poblano peppers in a large skillet over medium-high heat until skins become soft and charred, 10 to 12 minutes. Place peppers in an airtight container and steam for 10 minutes. Peel poblano peppers and rinse inside and outside to remove seeds and excess skin.
- Combine peeled poblano peppers, Mexican crema, milk, reserved garlic clove and pasta water in a blender; blend until smooth.
- Place cooked spaghetti back on the stove over medium heat. Add poblano sauce and Parmesan cheese; mix until well combined. Bring to a boil and season with salt.
Nutrition Facts : Calories 476.3 calories, Carbohydrate 47.6 g, Cholesterol 84.5 mg, Fat 27.9 g, Fiber 3.6 g, Protein 12 g, SaturatedFat 15.6 g, Sodium 688.1 mg, Sugar 5.3 g
PASTA POBLANO
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.
Provided by Monica Mannion
Categories World Cuisine Recipes Latin American Mexican
Yield 6
Number Of Ingredients 9
Steps:
- 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 : Calories 568.5 calories, Carbohydrate 59.5 g, Cholesterol 103.8 mg, Fat 30.7 g, Fiber 3.2 g, Protein 16.3 g, SaturatedFat 18.4 g, Sodium 172.6 mg, Sugar 3.7 g
CREAMY POBLANO CHICKEN & PASTA
Add extreme deliciousness to your next chicken-and-pasta night with an easy-to-make sauce starring roasted poblano chiles and cream cheese sauce.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 6 servings.
Number Of Ingredients 10
Steps:
- Blend broth, chiles and cream cheese in blender until smooth; set aside. Cook spaghetti in large pot as directed on package.
- Meanwhile, cook chicken, onions and garlic salt in large nonstick skillet on medium-high heat 5 to 7 min. or until chicken is lightly browned, stirring frequently. Stir in cream cheese sauce; cover. Simmer on medium-low heat 5 to 7 min. or until chicken is done and sauce is heated through, stirring occasionally.
- Drain spaghetti; return to pot. Add sauce; mix lightly. Spoon onto platter; top with remaining ingredients.
Nutrition Facts : Calories 400, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 105 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 36 g
More about "pasta poblano recipes"
PASTA WITH CREAMY ROASTED POBLANO SAUCE | PASTA CON …
From mexicoinmykitchen.com
5/5 (21)Total Time 30 minsCategory Basic RecipesCalories 465 per serving
- 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.
MEXICAN CHICKEN POBLANO PASTA RECIPE | COOKING ON THE WEEKENDS
From cookingontheweekends.com
5/5 (10)Total Time 40 minsCategory Main CourseCalories 291 per serving
- Cook the pasta in a large pot of boiling, salted water until just tender but still firm to bite. Reserve 1/2 cup of the cooking water and drain the pasta in a colander. Then put the pasta back into the pot with the reserved liquid and set aside.
- Place the poblanos, one at a time, directly on top of a high flame on the stove. Use kitchen tongs to turn them as each side chars. Remove them from the burners, place them in a brown bag, and fold over the top to let them steam for 10 minutes. Take them out of the bag when they’re cool enough to work with. Use your hands to peel off the skin and remove the stems. Use a paring knife to make a slit vertically down each pepper to open it. Remove the seeds and trim away the membranes from the inside. Cut them into bite-sized pieces and set aside. (You should have about 1 cup.)
- Coat a large sauté pan with olive oil and place it over medium heat. Season both sides of the chicken breasts with salt and pepper and place them in the pan. Sauté just until they're cooked through, about 4 minutes per side. Remove them from the pan and set aside until they're cool enough to touch. Shred it into bite-sized pieces with your hands.
- Add the onion and garlic, and cook, stirring often, over medium-high heat until soft and nicely caramelized, about 10 minutes.
CREAMY ROASTED POBLANO PASTA - COOKING FOR KEEPS
From cookingforkeeps.com
5/5 (3)Total Time 45 minsCategory Main CourseCalories 575 per serving
- Char poblano peppers on all sides over a gas flame. If you don't have a gas stove, char them under the broiler. Once all of the pepper is charred, place in a bowl and cover with plastic wrap. Let them sit for 5 minutes. Peel skin off, take stem and seeds out. Season chicken on both sides with 1/2 teaspoon salt, a little bit of black pepper, and ground cumin. Set aside.
- While the peppers steam, bring large pot of water to a rolling boil. Season liberally with salt. Cook pasta until just shy of aldente, with fresh pasta this should only be about 3 minutes. Reserve about 1/2 to 3/4 cup of the starchy pasta water. Drain pasta. Set aside.
- While pasta cooks, add two peppers, cilantro, 1/2 cup chicken stock and 1/2 cup heavy cream to a blender. Blend until smooth. Slice third pepper into strips.
- Once pasta is drained, add poblano cream sauce from the blender to the pot, along with remaining heavy cream, garlic, 1/2 teaspoon salt, and red pepper flakes. Bring to a boil and reduce to a simmer until slightly thickened, about 3 minutes. Add cooked pasta, sliced peppers, remaining 1/4 teaspoon salt, and corn. Toss until pasta has absorbed sauce. Season to taste with salt and pepper. Garnish with chopped cilantro.
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CREAMY CHICKEN ROASTED POBLANO PASTA | DUDE THAT COOKZ
From dudethatcookz.com
Reviews 1Category DinnerCuisine AmericanTotal Time 30 mins
- Add 2 tbsp of butter to a cooking pan on medium heat. Cook the chicken on each side for 4 minutes then remove from heat.
- For the sauce, add butter, minced garlic and flour to the cooking pan on medium/low heat. Blend. Stir in the additional chicken stock, cream of mushroom, cream of jalapeno, whipping cream and all remaining seasonings.
PASTA POBLANO (CHILE CREAM SAUCE) - MON PETIT FOUR®
From monpetitfour.com
4.5/5 (15)Total Time 25 minsCategory Main CourseCalories 411 per serving
- Turn on your oven's broiler, set the poblano chiles onto a foiled lined baking sheet and place under the broiler for approximately 10 minutes, rotating every few minutes, until the chiles are nicely charred all over.
- Meanwhile, warm up the vegetable oil in a large pan over medium heat. Add the onion and sauté until softened - about 3 to 4 minutes. Add the garlic and sauté for 30 seconds. Remove from the heat.
- Once the chiles are ready, take them out of the oven and immediately dump them into a large bowl. Cover the bowl with a large plate, or something else that can cover the top of the bowl, and let the chiles steam cook for another 10 minutes. Meanwhile, cook the spaghetti according to the package instructions.
- Once the chiles are cool enough to handle, peel the skin off the chiles and remove their seeds. Chop up the chiles into small chunks.
ESPAGUETI VERDE (SPAGHETTI WITH CREAMY POBLANO SAUCE ...
From muybuenocookbook.com
Ratings 10Calories 406 per servingCategory Main Course
- Turn the broiler to high. Set poblano chiles on a baking sheet, and then place the sheet underneath the broiler. Cook, flipping the chiles occasionally with a pair of tongs, until blackened on all sides. Turn off the broiler, and transfer chiles to a plastic bag. Let steam for five to ten minutes. Peel the blackened skins off the chiles, and then remove stems and seeds.
- Place roasted poblanos in a blender along with the cilantro, 1 bouillon cube, half of the onion, 2 garlic cloves, crema, and milk. Puree mixture until smooth.
- Bring a large pot of water to a boil. Add 1 bouillon cube, the other half of the onion, and 1 garlic clove. Cook the pasta for 10 minutes. When done, drain pasta in a colander and rinse with cold water and discard onion and garlic.
- Meanwhile, add butter to large pot set over medium heat. When it foams, pour in the creamy chile mixture. Cook, for about 10 minutes, stirring it occasionally. And season with salt and pepper.
POBLANO PASTA SALAD RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Vegetarian Pasta Salad RecipesCalories 146 per servingTotal Time 1 hr
- Preheat oven to 425 degrees F. Halve poblano pepper and sweet pepper. Remove seeds and membranes. Place poblano pepper, sweet pepper, and onion slices cut sides down, on foil-lined baking sheet. Roast in oven about 20 minutes or until pepper skins and onion are lightly charred. Wrap peppers in the foil and let stand for 20 to 30 minutes or until cool enough to handle. Peel off skin. Coarsely chop peppers and onion.
- Meanwhile, cook pasta according to package directions. Drain well. Rinse well with cold water; drain again.
- In a large bowl combine cooked pasta, poblano peppers, sweet pepper, onion, tomatoes, cilantro, and pumpkin seed. Set aside.
- To prepare the dressing: in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour dressing over pasta and vegetables; toss gently to combine. Garnish each serving with a sprinkle of queso fresco.
POBLANO SPAGHETTI RECIPE - LOS ANGELES TIMES
From latimes.com
Cuisine MEXICANCategory STOVETOP, MAINS, PASTA/NOODLESServings 6-10Total Time 40 mins
- Roast the peppers: Place the peppers on a rack over a stove-top burner and roast, turning constantly, until charred on all sides, 5 to 7 minutes. Place the peppers in a bowl and cover with plastic wrap. Set aside for a few minutes (this will give the peppers time to steam, so they peel more easily), then remove and peel each one, rubbing off the charred skin and discarding the stems (remove the seeds if desired). Do not rinse.
- Place the peppers in a blender, along with the onion, garlic, parsley, milk and crema and puree well to form a sauce. Set aside.
- In a pot, warm the butter until it is melted. Add the poblano sauce and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook for 10 minutes to marry the flavors, stirring occasionally.
- Meanwhile, cook the pasta. In a large pot of boiling liberally salted water, add the pasta with the bay leaves and cook the pasta a minute or two less than the packaging instructs.
MEXICAN SPAGHETTI WITH POBLANO SAUCE | 24BITE® RECIPES
From 24bite.com
4/5 (1)Total Time 50 minsCategory Main CourseCalories 407 per serving
- Set oven to broil (usually about 550℉) and allow to preheat. Place whole poblanos on baking sheet and broil close to heating element 10 minutes. With tongs, turn the peppers over and broil for another 10 minutes.
- While the poblanos are cooking, begin preparing the rest of the vegetables. (If you're not using leftover chicken, begin boiling it in water to shred or chop once fully cooked.) In large skillet on medium heat, place olive oil. Place quartered onion, jalapeno and tomatillos in skillet and allow to cook until soft, stirring occasionally, about 10 minutes.
- Remove charred peppers from oven and place them into a tightly covered bowl immediately. Allow to cool in the bowl, about 10 or 15 minutes, or at least until cool enough to handle. Placing them in an airtight place to cool slightly will make the peels easier to remove.
- Using fingers, peel and rub off the charred outer skin of the poblano peppers. Remove stems and seeds then loosely chop the remainder.
PASTA WITH CHICKEN IN CREAMY POBLANO SAUCE
From azgrabaplate.com
5/5 (5)Estimated Reading Time 3 minsServings 8Calories 1074 per serving
- Add the oil to a skillet over medium-high heat. When hot, add the onion and pepper to the skillet and cook for several minutes, stirring, until they begin to soften. Add the garlic and cook for about 30 seconds.
POBLANO CREAM PASTA WITH SHRIMP | RACHAEL RAY IN SEASON
From rachaelraymag.com
- While the pasta is working, in a medium saucepan, melt 4 tbsp. butter over medium heat. Add the poblano, onion and garlic and cook until softened, 7 to 8 minutes. Whisk in the flour for 1 minute. Whisk in the chicken stock and simmer, stirring, for 5 minutes.
- In a small saucepan, heat the creme fraiche (or crema) over medium heat. Whisk the warm cream into the poblano sauce. Transfer to a food processor or blender and puree until very smooth; season with salt.
- In a large skillet, melt the remaining 2 tbsp. butter over medium-high heat. Add the shrimp and cook until firm and pink; season with salt and pepper. Add the pasta and poblano sauce to the shrimp; toss well. Sprinkle the thyme on top. Pass the cheese at the table, if desired.
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5/5 (1)Category Dinner, Lunch, Side DishCuisine Italian-Inspired, Mexican-InspiredTotal Time 25 mins
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