Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety. Slightly sweet with a bit of heat, roasted poblanos are blitzed with cream cheese, sour cream, and, if you can take the heat, some fresh jalapeños. This is one of Izzy’s favorite recipes, and I love to remind her that even if it’s a little too spicy, we must endure it, because we’re Mexican and love our spicy food! It’s fancy enough to serve to company and delight vegetarians.
Recipe information
Total Time
35 minutes
Yield
4–5 servings
Ingredients
Preparation
Step 1
Heat a large skillet over medium heat. Add 4 fresh poblano chiles and turn them with tongs so they char on every side, about 5 minutes per side. (Alternatively, place them on a baking sheet and broil until the skins start to blacken, about 5 minutes per side.) Wipe the skillet clean and set aside.
Step 2
Transfer the chiles to a large bowl, cover with a kitchen towel, and let steam for 5 minutes. Carefully remove the chiles from the bowl and set aside until cool enough to handle, then peel them and discard the skin, stems, and seeds.
Step 3
Meanwhile, fill a large pot with water and add 2 bay leaves, ½ small white onion, peeled, and 1 Tbsp. salt. Bring to a boil over medium heat. Stir in 1 lb. spaghetti and cook, stirring occasionally, until al dente according to the package directions.
Step 4
Reserve ½ cup of the pasta cooking water, then drain the spaghetti and discard the bay leaves and onion. Return the spaghetti to the pot, add 1 Tbsp. canola or other neutral oil, and toss to evenly coat the noodles. Cover lightly with aluminum foil and set aside.
Step 5
In a blender, combine the roasted poblanos, reserved pasta water, remaining ½ small white onion, peeled, 1 cup crema Mexicana, 4 oz. cream cheese, at room temperature, leaves and 2" stems from 1 small bunch cilantro, 2 fresh jalapeños (if using), 2 garlic cloves, peeled but whole, 1 Tbsp. chicken bouillon powder, and a big pinch each of salt and ground black pepper. Blend on high until smooth, about 45 seconds. Taste and adjust the seasoning as desired.
Step 6
Heat the remaining 1 Tbsp. canola or other neutral oil in the same skillet over medium heat. Pour the sauce into the pan and bring to a simmer, then cook, stirring occasionally, until thickened, about 10 minutes.
Step 7
Stir the pasta into the sauce and cook until warm and creamy, about 2 minutes.
Step 8
Divide the pasta evenly among bowls. Sprinkle with crumbled queso fresco, garnish with finely chopped fresh cilantro, and serve.
Recipe notes
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