Bring to boil, reduce heat and simmer until sauce begins to thicken slightly, about 5 minutes. * Stir in chopped chiles and simmer 1 minute. Pour into blender and puree.

Instructions: Roast poblano peppers until blackened. Enclose in plastic bag for 10 minutes. Peel and cut into strips, discarding stems and seeds.

Instructions: Place roasted and fresh poblano peppers in a blender and process until smooth. In a large saucepan, bring the heavy cream, wine and butter to a boil. Add the bay leaves and thyme ...

You can substitute the heavy cream with 6 ounces (170 g) of cream cheese to give the sauce a thicker and richer texture.

Once pasta is drained, add poblano cream sauce to the pot, along with remaining heavy cream, minced garlic, 1/2 teaspoon salt and red pepper flakes. Taste and add more salt or cumin, if desired.

Gretchen's table: Creamy poblano pepper pasta September 27, 2022 at 10:00 p.m. Pappardelle is tossed with a spicy poblano cream sauce for a taste of Mexico-meet-Italy pasta dish.

Toss pasta with remaining tablespoon of butter; immediately add the poblano cream, the reserved chopped poblano pepper, and 3/4 of the mozzarella cheese to the pasta. Toss to combine.

Creamy poblano pepper pasta sparks and Italian-Mexican fusion Published: Sep. 20, 2022, 12:29 p.m. Pappardelle is tossed with a spicy poblano cream sauce for a taste of Mexico-meet-Italy pasta dish.