Trofie pasta tossed with a creamy poblano sauce made from roasted poblanos, Mexican crema, garlic, cilantro, and queso fresco.
One of the ways to be mere minutes from dinner being on the table at 6:30 pm, when you haven’t given dinner a single thought until 6:00 pm, is to have sauces all ready to go in the refrigerator. An essential part of a well-planned pantry, an array of sauces you’ve cooked ahead over the weekend can be tossed with pasta, grains, legumes or vegetables during the week for easy, healthy, and memorable dinners. This sauce is a perfect example.
First of all, yes, it’s time for Secret Recipe Club again! For the uninitiated, The Secret Recipe Club is a group of around 130 food bloggers, separated into four smaller blogging groups, each of which post at different times of the month. Every month, we’re each assigned a blog in our group to look through. We try a few recipes and chose one to post about. But all month, we keep our assignment a secret until ‘reveal day’. It’s been a lot of fun – and I’ve found some great new blogs to follow and new recipes to add to my rotation.
I scored this month. I got Leslie’s blog at La Cocina de Leslie again! You might remember a couple months ago, I posted Sopa de Fideo Verde from her delicious blog. I’d rescued her blog when the blogger originally assigned to her blog had an accident and couldn’t complete the assignment. Unfortunately it was at the last minute and I hadn’t had a lot of time to go through her blog. So when I was officially assigned her blog this month, I was thrilled! I’d made a list of dishes I wanted to make the first time, but now that I had more time, I found lots more. Leslie’s Strawberry Empanadas are still on my list to make, but I now have a longer list – I’m really dying to make her Buttermilk-Strawberry Shortcake Cake, Carrot Cake Bread Pudding, and Homemade Mexican Churros. Can you tell I’m feeling dessert deprived? Ultimately I decided on this pasta dish, Espagueti Verde, which is pasta with a poblano cream sauce. I have a whole jar of this now that I’m putting on roasted potatoes, farro tossed with roasted tomatoes, and I’ve even used it with queso fresco over a salad with a little white wine vinegar.
Leslie is originally from southern California, but her grandparents grew up in Mexico, and she currently lives just north of Guadalajara with her family. Leslie has a treasure trove of memories of watching her grandparents make traditional dishes they grew up with, and since her grandfather was the baker of the family, cooking was a total family affair. She shares a wide variety of authentic Mexican recipes on her lovely blog, so if you have an interest in Mexican food, you must visit her blog and subscribe to it.
- 4 poblano peppers
- 8 oz. uncooked pasta (I used trofie)
- ½ cup cilantro leaves, rinsed and patted dry
- 1 cup Mexican crema
- ½ cup milk
- 2 tablespoons unsalted butter
- 2 tsp minced garlic
- 1 vegetable bouillon cube
- ½ tsp kosher salt (or to taste)
- ¼ tsp freshly ground pepper
- ½ cup crumbled queso fresco
- Line a baking sheet with foil, and place the whole peppers on it. Broil until blackened, turning the peppers to blacken them on all sides. Place in a plastic baggie or zip-lok container for 10 minutes. Remove the blistered skins, stems and seeds. Place in a blender.
- Bring a large post of well-salted water to a boil and cook the pasta according to package directions. Remove from heat and strain.
- Add the cilantro, crema, and milk to the peppers in the blender and puree until smooth.
- Melt the butter in a large skillet over medium-high heat. Add the garlic and cook, stirring constantly, for about 30 seconds. Stir in the poblano puree, the bouillon cube, salt, and black pepper. Fold in the pasta and continue to cook, stirring occasionally, for about 5 minutes or until heated through. Remove from heat.
- Toss with crumbled queso fresco.