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Creamy Poblano Pasta

Name: Creamy Poblano Pasta
Prep time: 15 s
Cook time: 30 s
Total time: 45 s
Yield: 4
Cuisine: Mexican
Ingredients: 2 tablespoons unsalted butter; 1/4 cup chopped yellow onion; 2 cups sliced poblano peppers; 1/2 cup corn; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk; 3 ounces cream cheeseat room temperature; 1 can (7.6 fluid ounces) NESTLÉ® Media Crema; 2 tablespoons cornstarch; 1 1/2 cups chicken broth; 8 ounces dry pastacooked according to package directions; 1 cup shredded Manchego cheese

Official MEDIA CREMA

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Level

Easy

Prep

15 min

Cook

30 min

Servings

Makes 4 servings

INGREDIENTS

KEY INGREDIENTS

A can of Evaporated Milk with an image of evaporated milk pouring onto a white spatula.

NESTLÉ® CARNATION® Evaporated Canned Milk

(NET 12 fl oz (354 mL))

Media Crema

(7.6 oz. Can)

●

2 tablespoons unsalted butter
●

1/4 cup chopped yellow onion
●

2 cups sliced poblano peppers
●

1/2 cup corn
●

1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
●

3 ounces cream cheese, at room temperature
●

1 can (7.6 fluid ounces) NESTLÉ® Media Crema
●

2 tablespoons cornstarch
●

1 1/2 cups chicken broth
●

8 ounces dry pasta, cooked according to package directions
●

1 cup shredded Manchego cheese

Equipment Needed

Blender
Cooking Spoon
Pot

MAKE IT

Step 1

Melt butter in a large saucepan; add onion and cook until it is lightly golden. Add poblano and corn and cook for 5 more minutes.

Step 2

Place evaporated milk, cream cheese, Media Crema, cornstarch and broth in a blender; cover. Blend until smooth. Pour mixture over poblano mixture and cook, stirring constantly, until it thickens slightly. Add pasta and mix until coated. Add cheese; cover. Cook until melted.