Smoky Poblano Pasta with Black Bean and Roasted Corn Cream Sauce
A Collection of Sarah McLachlan's Favourite Recipes
large poblano pepper
2 cups corn kernels
3 cups heavy cream
1 medium onion, diced
3 cloves garlic, chopped
1 stalk celery, finely chopped
2 tablespoons vegetable oil
1 red pepper, diced
1 yellow pepper, diced
1 heaping tablespoon all-purpose flour
1 (14-ounce) can black beans, rinsed
1 large tomato, diced
2 tablespoons liquid smoke (optional)
4 tablespoons chopped cilantro
Salt, to taste
Pepper, to taste
1 pound bow-tie (or similar) pasta
oven to 375°F.
whole poblano pepper and corn on a lightly oiled baking sheet, keeping
the two separate, until the skin of the pepper is browned and the
corn is golden colored. Place the roasted pepper in a bowl (see
note), cover with plastic wrap, and let sit for 10 minutes. Remove
skin and seeds, chop pepper and set aside.
pasta according to package instructions. Meanwhile, warm the cream
in a small pot.
a separate pot, sauté onion, garlic and celery in oil until soft.
Add red and yellow peppers; cook until tender. Add flour and stir.
Add warm cream one ladle at a time, stirring constantly. Bring to
the black beans, diced tomato, liquid smoke and cilantro. Season
with salt and pepper. Stir in poblano pepper and corn. Continue
to cook the sauce until it smoothly coats the back of a spoon. Drain
pasta and toss with the cream sauce.
Experts recommend that when handling peppers you wear rubber
gloves and don't touch your eyes during or after.
(Updated: 10/16/08 SN)