epicurious4.8
Spaghetti With Poblano Chile Sauce
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.
👥 4 Servings⏱️ Prep & Cook: 35 min👤 Edith Galvez📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking sheet
- ●bowl
- ●pot
- ●blender
- ●pan
📝 Preparation Steps
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.
fresh poblano chiles4
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.
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.
bay leaves2. salt, plus more as needed1 Tbsp. spaghetti1 lb
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.
bay leaves2. canola or other neutral oil, divided2 Tbsp
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.
crema Mexicana1 cup. cream cheese, at room temperature4 ozLeaves and 2" stems from 1 small bunch cilantrofresh jalapeños, optional2. chicken bouillon powder, preferably Knorr1 TbspGround black pepper
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.
. canola or other neutral oil, divided2 Tbsp
7
Stir the pasta into the sauce and cook until warm and creamy, about ⏱️ 2 minutes.
8
Divide the pasta evenly among bowls. Sprinkle with crumbled queso fresco, garnish with finely chopped fresh cilantro, and serve.
Crumbled queso fresco, for servingFinely chopped fresh cilantro, for garnish
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