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Creamy Poblano Pepper Spaghetti

Creamy Poblano Pepper Spaghetti

5 from 1 vote
Poblano Pepper Spaghetti is a delicious and unique pasta dish that combines the flavors of Italian and Mexican cuisine. It features spaghetti tossed in a creamy sauce made from roasted poblano peppers, giving it a rich, smoky, and slightly spicy taste.
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Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings4

Ingredients  

  • 1 lb dried spaghetti
  • 3 poblano peppers
  • 1 onion
  • 1 clove of garlic
  • 1 cup heavy cream or Mexican cream
  • 1/2 freshly grated Parmesan cheese
  • 2 tbsp olive oil
  • 1 1/4 tbsp coarse kosher salt
  • 3/4 tbsp ground cumin
  • 1/2 cup cilantro, chopped
  • a pinch of crushed red pepper flakes
  • 1 cup fresh or frozen corn

Instructions 

Char the Poblano Peppers

  1. Char the poblano peppers on all sides over a gas flame. The smell is extremely strong, so turn on your kitchen ventilation.
  2. Once the peppers are fully charred, place them in a bowl and cover with plastic wrap. Let them sit for 10 minutes to steam. This makes it easier to peel off the skins.
  3. Peel the skins off the peppers, remove the seeds, and set them aside.

Peel and Prepare the Peppers

  1. Peel the charred skin off the peppers, and remove the stems and seeds. Set aside.

Cook the Pasta

  1. While the peppers steam, bring a large pot of water to a rolling boil. Season liberally with salt.
  2. Cook the pasta until just shy of al dente, about 15-20 minutes.
  3. Reserve about 1/2 to 3/4 cup of the starchy pasta water. Drain the pasta and set aside.

Make the Poblano Cream Sauce

  1. While the pasta cooks, add two of the prepared poblano peppers, cilantro, and 1/2 cup of heavy cream to a blender. Blend until smooth.
  2. Slice the third pepper into strips and set aside.

Combine Ingredients and Cook Sauce

  1. Once the pasta is drained, add the creamy poblano sauce from the blender to the pot.
  2. Add the remaining heavy cream, minced garlic, 1/2 teaspoon of salt, and a pinch of red pepper flakes.
  3. Bring to a boil and then reduce to a simmer until slightly thickened, about 3 minutes.

Finish the Dish

  1. Add the cooked pasta, sliced poblano peppers, remaining 1/4 teaspoon of salt, and corn to the pot.
  2. Toss until the pasta has absorbed the sauce. Adjust seasoning to taste with salt and pepper.

Serve

  1. Serve the Poblano Pepper Spaghetti immediately, garnished with freshly grated Parmesan cheese.