Edgar Sanchez
Poblano Pepper Pasta
Category
Entree
Servings
4 servings
Prep Time
20 minutes
Cook Time
30 minutes
Author:
Edgar Sanchez
Ingredients
-
6 Melissa’s Poblano (Pasilla) Peppers
-
8 ounces sour cream
-
8 ounces cream cheese
-
½ white onion, chopped fine
-
1 tablespoon Knorr Chicken Bouillon
-
2 tablespoons Melissa’s Minced Garlic
-
1 box thin spaghetti, 16 ounces
-
½ stick butter, for pasta
Directions
Roast poblano peppers on a grill or open flame until skins are blistered and charred. Place in paper or plastic bag while still hot to steam; then peel, seed and rough chop.
Place peppers, sour cream, cream cheese, white onion, bouillon and garlic in a blender; pulse until thoroughly mixed.
Place spaghetti noodles in a large pot of rolling boiling water along with 2 tablespoons olive oil until fully cooked (about 20 minutes). Drain liquid from pot; then blend butter into the noodles; fold in the pepper mixture and cook for another 10 minutes until sauce has melded with the noodles.
Recipe Note
Serve individually with a side of mixed salad greens and maybe a glass of good Chianti!
Filed in:
Entree,
Garlic,
Minced Garlic,
Organic White Onions,
Pasilla,
Pasilla Peppers,
Pasta,
Peppers,
Poblano,
Poblano Pepper Pasta
