Spaghetti with poblano chile
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300 gpasta (i prefer spaguetti or fusilli)
4 mediumpoblano chiles (i mean the fresh, dark green chile about 4 or 5 inches long and 2 to 3 inches in diameter)
500 mlsour cream
as neededpowdered chicken bouillon
1 can(s)corn kernels (optional)
200 gmanchego or mozzarella cheese (optional)
How to Make Spaghetti with poblano chile
- In a large pot with salted boiling water, cook spaghetti according to package directions until al dente.
Meanwhile, roast, peel and seed the poblanos, and cut in pieces.
- Place in the blender: some milk (just enough to let it mix together), sour cream, powdered chicken bouillon, onion and poblano chiles. Mix until creamy and light green, keep adding milk if needed.
- In another pot, place the cooked spaghetti, turn on the stove in a medium-low heat and add the poblano cream, mix carefully until incorporating it to the pasta. Add milk just to make it creamy and smooth consistency, if needed.