Trofie Pasta with Creamy Poblano Sauce (Espagueti Verde) recipes
This recipe creates a vibrant, creamy pasta dish featuring trofie pasta coated in a rich, smoky poblano pepper sauce. Enhanced with cilantro, Mexican crema, and garlic, it offers a balanced flavor profile, finished with crumbled queso fresco. It's a satisfying and relatively quick main course, perfect for lunch or dinner.
Equipment
- 1 Baking Sheet For roasting poblano peppers
- 1 Blender For making the creamy poblano sauce
- 1 Large Pot For cooking pasta
- 1 Large Skillet or Sauté Pan For finishing the sauce and tossing with pasta
- 1 Tongs For handling hot peppers
Ingredients
Main
- 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
Instructions
- Preheat your oven or broiler to high (or use a gas burner) to char the poblano peppers.
- Place the poblano peppers on a baking sheet and roast or broil, turning occasionally, until the skins are completely blackened and blistered on all sides.
- Transfer the charred peppers to a bowl and cover with plastic wrap or place them in a sealed plastic bag for 10-15 minutes to steam, making them easier to peel.
- Once cooled, peel the skin from the poblanos, then remove the stems, seeds, and membranes. Roughly chop the peeled peppers.
- Cook the trofie pasta according to package directions in a large pot of salted boiling water until al dente. Reserve about ½ cup of the pasta cooking water before draining.
- While the pasta cooks, combine the chopped poblanos, cilantro, Mexican crema, milk, vegetable bouillon cube, kosher salt, and freshly ground pepper in a blender. Blend until completely smooth.
- In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour the blended poblano sauce into the skillet with the garlic. Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring occasionally, allowing the flavors to meld.
- Add the drained pasta directly to the skillet with the creamy poblano sauce. Toss well to ensure the pasta is evenly coated, adding a tablespoon or two of the reserved pasta water if the sauce is too thick.
- Serve the pasta immediately, garnished generously with crumbled queso fresco.
Notes
For optimal flavor, char the poblano peppers thoroughly until the skin is blackened, as this imparts a smoky depth to the sauce. Ensure all seeds and membranes are removed for a milder heat. When blending the sauce, a smooth consistency is key; adjust with a little extra milk or reserved pasta water if too thick. The Mexican crema adds richness, but full-fat sour cream can be a substitute in a pinch. Don't overcook the pasta; aim for al dente, as it will continue to cook slightly when tossed with the hot sauce. Reserve some pasta water to emulsify the sauce and achieve a perfect consistency.