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Dinner recipe · from the recipe book

Creamy Poblano-Style Mushroom Pasta with Cod

Short pasta in a smoky, lime-brightened creamy mushroom and green chile sauce, topped with tender cumin-seared cod and fresh cilantro.

Creamy Poblano-Style Mushroom Pasta with Cod

Ingredients

  • 11½ oz320 gPasta, dryshort shape such as penne or rotini
  • 12⅔ cups3,000 gWater
  • 1 lb500 gCod filletcut into 4 pieces, patted dry
  • 5¾ cups sliced400 gWhite mushroomssliced
  • 1 medium110 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 1 whole14 gJalapeñoseeded and minced
  • 4 oz110 gDiced green chiles, canned
  • ½ cup120 gSour cream
  • ¾ cup (180 ml)180 gMilk, 2%
  • ⅓ cup crumbled50 gQueso frescocrumbled
  • 2 tbsp30 gOlive oil
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried oregano
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLime juice
  • 1 cup chopped15 gFresh cilantrochopped

Steps

  1. Bring the water to a boil in a large pot. Meanwhile, mix the cumin, smoked paprika and oregano in a small bowl; this is the spice mix.
  2. Season the cod fillet pieces on both sides with half the spice mix, half the salt and all the black pepper.
  3. Heat half the olive oil in a large skillet over medium-high heat. Add the cod fillet pieces and sear 3–4 minutes per side until the cod flakes and reaches 145°F (63°C). Move the cod to a plate.
  4. Add the pasta to the boiling water and cook until al dente, about 10 minutes. Scoop out a cup of the pasta cooking water, then drain the pasta.
  5. While the pasta cooks, heat the remaining half of the olive oil in the same skillet over medium-high heat. Add the mushrooms and cook 6–7 minutes until browned. Add the onion and jalapeño and cook 4 minutes until soft.
  6. Stir in the garlic and the remaining half of the spice mix and cook 30 seconds. Add the green chiles and the milk and simmer 2 minutes.
  7. Lower the heat and stir in the sour cream and the remaining half of the salt until smooth; do not boil.
  8. Toss the drained pasta into the sauce with the lime juice, adding splashes of the reserved pasta cooking water until creamy.
  9. Divide the pasta among 4 plates. Break the seared cod into large flakes over the pasta, then top with the queso fresco and cilantro and serve.

Contains: Milk, Fish, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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