Pasta de Chile Poblano

Get ready to gather 'round the table for a meal that'll have everyone reaching for seconds. This hearty Mexican pasta family recipe brings a taste of Mexico straight to your kitchen, using humble green peppers to whip up a dish that's as comforting as it is delicious.


  • 1 pack (400g) of tagliatelle
  • 6 medium green sweet peppers
  • 1 can (420ml) of evaporated milk
  • 2 cubes of chicken stock
  • 2 green finger chillies
  • Grated Parmesan cheese (to sprinkle at the end)
  • Salt
  • Pepper


  1. Begin by washing the green peppers thoroughly. Char them on a small grill or in a frying pan for approximately 20 minutes, turning them constantly until the skin is evenly charred.
  2. Once charred, transfer the peppers to a plastic bag and seal it to prevent air from entering. Wrap the bag with a kitchen cloth and let the peppers sweat for about 15 minutes. Set aside.
  3. Meanwhile, bring a pot of salted water to a boil and cook the tagliatelle until al dente.
  4. After sweating, peel off the charred skin from the peppers and remove the seeds and stems. Place the skinned peppers in a blender along with the evaporated milk, chicken stock and chillies. Blend until a creamy paste forms, ensuring to maintain some texture. Optionally, add a small bunch of coriander to enhance the green color.
  5. Drain the cooked pasta and transfer it to a large skillet. Pour the creamy pepper paste over the pasta and simmer for 5 minutes over low heat. Avoid boiling the sauce to prevent curdling.
  6. Gently fold the pasta to coat it evenly with the creamy sauce. Season with salt and pepper to taste.
  7. Serve the pasta immediately, sprinkled with grated Parmesan cheese on top.

Enjoy this delightful Mexican-inspired pasta dish that's bursting with flavour! ¡Que delicia! 🌶️🧀🍝