Creamy Poblano Spaghetti Food
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
CREAMY TOMATO, POBLANO & SHRIMP PASTA
The combination of the three cheeses in this family-favorite dish is what makes this pasta dish extra special.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 8 servings, 1-1/4 cups each
Number Of Ingredients 8
Steps:
- Cut 4 chiles into thin strips; set aside. Blend remaining chiles in blender with tomato sauce and cream cheese until smooth.
- Cook spaghetti in 8-qt. stockpot as directed on package, omitting salt. Meanwhile, cook shrimp, in 2 batches, in large nonstick skillet on high heat 3 min. or until shrimp turn pink, stirring frequently. Remove from heat; cover to keep warm.
- Drain spaghetti, reserving 1/2 cup cooking water. Return spaghetti and reserved water to pot. Add chile sauce, chile strips and shrimp; cook 2 min. on medium-low heat or until heated through, stirring frequently. Stir in 1/2 cup mozzarella; cook and stir 1 min. or until melted. Sprinkle with remaining mozzarella, cilantro and Parmesan.
Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 230 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 36 g
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- 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.
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- Start by roasting the poblano peppers in a frying pan or comal over high heat until they are almost black on the outside. Add to a sealed plastic bag and let sweat for about 10 minutes. Remove from the bag and holding the peppers under a stream of cold water, remove the skin and the seeds. Set aside
- Take the ingredients from the previous step and add them to a blender with the poblano peppers, chicken stock, cilantro, crema, cream cheese, salt, and cumin. Blend until smooth.
- Add the blended sauce to a hot pan with a teaspoon of oil and bring to a boil and then lower heat to medium and let simmer for 5 minutes. Add more salt or chicken stock as needed to taste.
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