Creamy Roasted Poblano Tagliatelle
Equipment
Ingredients
- 1 lb Tagliatelle
- 3-4 Poblano Peppers
- 8 oz Cream Cheese
- 1 cup Mexican Crema
- 1 bunch Cilantro
- ¼ White Onion
- 2-3 Garlic Cloves
- ½ cup Chicken Broth dissolve 1 tsp chicken bouillon in 1/2 cup water
- 1 cup Cotija Cheese Graded
Instructions
- Char the poblanos over an open flame or under the broiler until the skin is blackened. Place them in a sealed bag for 10 minutes (this steams the skin so it slips right off).3-4 Poblano Peppers
- Peel away the charred skin, remove the seeds and stems, and give them a rough chop.
- In a small pan, lightly sauté the onion and garlic until translucent and fragrant (this removes the raw “bite” and sweetens the base of your sauce).¼ White Onion, 2-3 Garlic Cloves
- Combine the roasted peppers, sautéed onion and garlic, cream cheese, Mexican crema, cilantro, and chicken broth in a blender. Process until completely smooth.8 oz Cream Cheese, 1 cup Mexican Crema, 1 bunch Cilantro, ½ cup Chicken Broth
- Cook the tagliatelle in heavily salted water until al dente. Reserve a cup of pasta water before draining.1 lb Tagliatelle
- Pour the green sauce into a large skillet over medium-low heat. Add the pasta and toss gently, adding a tablespoon of pasta water if needed (the starch in the water helps the sauce marry to the noodles).
- Plate immediately and top with a generous amount of grated Cotija cheese.1 cup Cotija Cheese
Video
Notes
Pro Tip: If you have leftovers, keep them in an airtight container for up to three days. When you reheat, add a splash of milk or broth to restore the sauce's creamy texture.
For even more flavor, don’t rinse the peppers after peeling. Wipe off the charred skin with a paper towel instead. This keeps the smoky oils on the pepper, while rinsing would wash away that fire-roasted taste.
Nutrition
Serving: 396gCalories: 896kcalCarbohydrates: 93gProtein: 38gFat: 42gSaturated Fat: 17gCholesterol: 217mgSodium: 1179mgFiber: 5gSugar: 7g
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