Pasta with Pumpkin Poblano Chile Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 poblano chiles
  • 1 T butter
  • 1 T neutral oil (I used grapeseed, but olive oil would be just fine, too)
  • 1 medium onion, chopped
  • 1 clove garlic
  • ½ c. chicken or vegtable broth
  • 1 c. pumpkin puree
  • ⅓ c. cream
  • Salt and pepper, to taste
  • Pappardelle to serve, and cilantro and feta cheese to garnish
  1. On a gas burner or under the broiler, roast the chiles until the skin is blackened and blistered.
  2. Wrap loosely in a paper towel, let steam for a minute or two, then rub off the blackened skin.
  3. Roughly chop the roasted chiles, discarding the stem and the seeds.
  4. In a large saucepan, heat the oil and butter together until the butter is melted, then add the onion and saute until translucent, about 3 minutes. Add the minced garlic and the chicken broth and cook over low heat until the broth is absorbed and the onions are soft, about 5 minutes.
  5. Add the chopped chiles and the pumpkin puree. Cook for about two minutes, until the pumpkin is fragrant. Add the cream, and puree using a hand blender or transfer to a regular blender or cuisinart. Season to taste with salt and pepper.
  6. Serve with pappardelle, garnished with chopped cilantro and crumbled feta cheese.
Recipe by The Domestic Front at