The Recipe!
Introduction
This cozy, creamy pasta dish celebrates the rich flavor of roasted poblano peppers. Adapted from Alexa Soto’s vegan version, it blends the smoky heat of poblanos with fresh corn, creamy sauce, and perfectly cooked pasta. It’s comfort food with a Mexican twist that you’ll want to make again and again.
Ingredients
4 poblano peppers, roasted and peeled
½ yellow onion, roughly chopped
6 cloves garlic, roughly chopped
2 ears sweet corn
1 bunch cilantro
1 cube chicken bouillon
1¼ cup milk
½ cup sour cream
1 lb dry pasta
4 tbsp butter
Optional toppings: freshly grated parmesan or crumbled queso fresco
Sauce Preparation
Roast poblano peppers over an open flame, in a pan, or under your oven broiler, turning every few minutes until well charred (about 10 minutes). Place in a sealed bag or container for 10 minutes to steam. Peel, remove stems and seeds, and place in a blender.
Roughly chop onion and garlic. In a pan over medium heat, add 2 tbsp butter and sauté for 4–6 minutes until softened. Add to the blender.
Add cilantro, bouillon, milk, and sour cream to the blender. Blend until smooth, adjusting salt, milk, or sour cream to taste. Set aside.
Pasta Preparation
Bring salted water to a boil. Peel corn and boil cobs for about 3 minutes. Let cool, then slice kernels off the cob.
In the same pan used for onions, add 2 tbsp butter and sauté corn for 4–6 minutes. Season with salt and pepper.
Pour the poblano sauce into the pan and let simmer on low to thicken, using pasta water to thin as needed.
After removing corn from the boiling water, add pasta and cook according to package instructions.
Combine pasta with the poblano sauce, toss well, garnish with fresh cilantro, and serve immediately.