Pasta with Poblano Sauce

Name: Pasta with Poblano Sauce (Macarrones con Salsa Poblana)
Yield: 4 servings
Cuisine: Mexican
Ingredients: ½ cup (1 stick; ¼ pound) unsalted butter, cut into small pieces; 1 pound fusilli, rotelle, or other pasta suitably shaped for “catching” sauce; 2 tablespoons finely chopped fresh epazote or cilantro leaves; 4 poblano chiles, roasted, peeled, and seeded; ½ cup heavy cream; ½ teaspoon salt, or to taste; 1 medium-size onion, unpeeled, roasted until dark on all sides on a griddle over high heat or under a broiler; 3 garlic cloves, unpeeled, roasted until dark on all sides on a griddle over high heat or under a broiler; ½ pound white cheddar cheese, shredded (about 2 cups)

Macarrones con Salsa Poblana

Preparation info

4
servings

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

My sister Marina learned this recipe from her mother-in-law and sent it to me when I first started catering.

Ingredients

1 medium-size onion, unpeeled, roasted until dark on all sides on a griddle over high heat or under a broiler
3 garlic cloves, unpeeled, roasted until dark on all sides on a griddle over high heat or under a broiler

Americas
Mexico
Main course
Gluten-free
Vegetarian
Pasta

Method

Peel the blackened skin from the onion and garlic. Puree the poblanos, onion, garlic, and epazote in a blender or food processor with the heavy cream; add more cream or a small amount of water if necessary to facilitate blending. Add the salt.

Cook the pasta according to package directions and drain. Preheat the oven to