Visiting my husbands family in Mexico always meant eating a delicious creamy pasta with small slices of smoky roasted poblano chile peppers. The combination of the cream and the peppers is just delicious. I decided to recreate these flavors, using yellow zucchini as the pasta and adding some chicken sausage for my carnivore husband, but you could just as easily leave it out for the vegetarian in the family.
Creamy Poblano Chile Pasta with Chicken Sausage
2 Poblando Chiles
2 Large Zucchinis (any variety)
1 c Raw Cashews
Juice of 1/2 lemon
Sea Salt and Pepper to taste
3 Chicken Sausages
Soak the cashews in just enough water to cover them entirely for 2-4 hours. The longer the better. Drain the cashews and put them into a blender with a fresh cup of water and blend. This will create a beautiful cashew cream.
Use a spiral slicer or just a vegetable peeler to slice up the zucchini into noodles. I used a spiral slicer. Sprinkle with sea salt and let sit for 30min and let the salt draw out any bitterness that the zucchini might have.
While the zucchini is sitting, roast the poblano peppers either in a pan or in the over under the broiler until the skins are black and blistered on all sides. Place into a plastic bag to let them sweat for about 5 minutes. This will make the skins come off easily. Take them out of the bag and carefully scrape the skins off and remove the seeds from the peppers. Once cleaned, thinly slice and put to the side.
Rinse the zucchini just to get off the excess salt.
Heat 1T of coconut oil in a pan and cook the chicken sausage. Once cooked throughout set aside and cut into slices. Using the same pan add the poblano chile pieces and sauté for 2 min, add the zucchini noodles and continue to sauté another 5-7 min, until they are as tender or as crunchy as you like. Lastly add the cashew cream, lemon juice and salt and pepper to taste. Once the noodles are the consistency that you like return the chicken sausage to the pan to heat them up and then serve.