Pasta with poblano sauce (Macarrones con salsa poblana) from Food from My Heart: Cuisines of Mexico Remembered and Reimagined (page 171) by Zarela Martinez

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cilantro for epazote, and rotelle pasta for fusilli pasta.

  • TrishaCP on July 29, 2016

    I love poblano chiles and so have wanted to try this recipe for a while. It is indeed rich, but the cream helps to temper the vegetal quality of the chiles. I omitted the butter, as I didn't have time to bake it per the recipe- I just added pasta and cheese to the poblano sauce and heated it a bit before serving. It was ok, but would definitely benefit from the bake.

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