Creamy Poblano Pasta

Sysco Pica y Salpica Crema Mexicana


4 Poblano peppers
8 oz Pasta
½ cup Milk
1 cup Sysco Pica y Salpica Crema Mexicana
½ cup Cilantro
2 tbsp Unsalted butter
½ tsp Salt
½ tsp Coarse ground pepper
1 tsp Vegetable base


  1. Broil Poblano peppers on baking tray and to blacken all sides.
  2. Place in plastic bag for 10 minutes to sweat wile hot.
  3. Remove from bag and peel blackened skin and remove seeds and stems.
  4. Cook pasta in pot with water and salt until mildly tender.
  5. Blend milk, peppers, Sysco Pica y Salpica Crema Mexicana, cilantro in blender.
  6. Heat pan with unsalted butter and add Poblano mixture, salt, ground pepper, vegetable base, and finally pasta.
  7. Serve and garnish with queso fresco and cilantro.