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October is ‘National Pasta Month‘, so I wanted to post a pasta recipe before the end of the month. Thanks to Usha for her pasta post, without which I wouldn’t have known about it.

Last month’s Vegetarian Times magazine had a whole spread of pasta dishes that can be made under 30 minutes and are perfect for weeknight dinners. This dish has Mexican flavors with poblanos, corn and cilantro. I used wholewheat penne pasta and the sauce is made with 3Cs — cilantro, corn and cream. Dish also has ground cumin to emphasize the Mexican flavor.

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Pasta with Poblano Chilies, Corn and Cilantro Cream Yum
Pasta cooked with poblanos, Cilantro, Corn and Cream. A creamy & delicious dish that is sure to be a hit.
Pasta with Poblano Chilies, Corn and Cilantro Cream
Course noodles pasta
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 8 oz . Penne (I used wholewheat penne)
  • " strips Medium Poblanos, cut into
  • cups Corn Frozen , divided
  • 1 cup Cilantro Fresh leaves
  • 1/3 cup Heavy Cream
  • 1 clove Garlic
  • 1 tbsp Olive Oil
  • 1 Onion Medium , sliced
  • To taste Salt Pepper &
  • 3 tbsps Queso Fresco , crumbled
  • ¼ cup Cumin Ground
Course noodles pasta
Cuisine american
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 8 oz . Penne (I used wholewheat penne)
  • " strips Medium Poblanos, cut into
  • cups Corn Frozen , divided
  • 1 cup Cilantro Fresh leaves
  • 1/3 cup Heavy Cream
  • 1 clove Garlic
  • 1 tbsp Olive Oil
  • 1 Onion Medium , sliced
  • To taste Salt Pepper &
  • 3 tbsps Queso Fresco , crumbled
  • ¼ cup Cumin Ground
Pasta with Poblano Chilies, Corn and Cilantro Cream
Instructions
  1. Cook penne according to package directions. Drain and reserve ¾cup of cooking water.
  2. Make Cilantro Cream: Combine cilantro, ½cup corn, cream, garlic and ½tsp ground cumin in a blender and make a fine puree. Set aside.
  3. Heat oil in a large skillet over high heat. Add onions and poblanos, cook till the onions are lightly browned, about 10 minutes.
  4. Stir in the remaining 1cup corn and remaining 1tsp ground cumin.
  5. Add penne and cilantro cream to the skillet and toss to coat. Add enough cooking water a little at a time to moisten. Season with salt and pepper and sprinkle with queso fresco.
Recipe Notes

Linking this to Valli's 'Cooking from Cookbook ChallengeOctober -- Week 5'.

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6 thoughts on “Pasta with Poblano Chilies, Corn and Cilantro Cream”

  1. looking so much tasty. going to try this soonhttp://weirdthoughts13.blogspot.in/2015/10/20-interesting-facts-about-earth-earth.html#morehey guys check this out its an interesting post

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