Spaghetti with poblano chile

Miralda Sanchez


I use to cook this recipe in a daily basis or Christmas dinner, it´s very easy, it gets along with other dishes and can get you out of a trouble.


☆☆☆☆☆ 0 votes

24 Min
10 Min
Stove Top


  • 300 g
    pasta (i prefer spaguetti or fusilli)
  • 4 medium
    poblano chiles (i mean the fresh, dark green chile about 4 or 5 inches long and 2 to 3 inches in diameter)
  • 1/8 medium
  • 500 ml
    sour cream
  • as needed
  • as needed
    powdered chicken bouillon
  • as needed
  • 1 can(s)
    corn kernels (optional)
  • 200 g
    manchego or mozzarella cheese (optional)

How to Make Spaghetti with poblano chile


  1. In a large pot with salted boiling water, cook spaghetti according to package directions until al dente.
    Meanwhile, roast, peel and seed the poblanos, and cut in pieces.
  2. Place in the blender: some milk (just enough to let it mix together), sour cream, powdered chicken bouillon, onion and poblano chiles. Mix until creamy and light green, keep adding milk if needed.
  3. In another pot, place the cooked spaghetti, turn on the stove in a medium-low heat and add the poblano cream, mix carefully until incorporating it to the pasta. Add milk just to make it creamy and smooth consistency, if needed.
  4. If you like, you can add the corn kernels, incorporate, and place the cheese over the pasta, cover for some minutes until melted and serve.

Printable Recipe Card

About Spaghetti with poblano chile

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy For Kids

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