Hello!
So… This spaghetti recipe. There are so many ways you can make this and make it delicious.
I love this recipe but this is not the only way I make it. You can make it with different kinds of creams and it will still taste yummy. Heavy cream, Mexican cream, Nestle media crema (which is what I used for this recipe), salt and pepper, or chicken bouillon, or both! Bake it or not!
What I am trying to say is: Don’t be afraid to take this recipe and make it your own. You can change some of the ingredients with no worries. As long as you keep the poblano peppers, of course! That’s the star ingredient. If you love poblano peppers like I do you will love this spaghetti. So don’t be surprised if later on in my blog posts I use a lot more poblano peppers.
- INGREDIENTS:
- Pasta of your preference
- 4 poblano peppers
- 1 cup of heavy cream
- 1 cup of whole milk
- ½ tablespoon chicken bouillon
- ½ table spoon vegetable oil
- ¼ small yellow onion cut in julienne strips
- 2 minced garlic cloves
- Salt and pepper to taste
- Cook the pasta according to package. drain and set aside.
- Preheat the broiler to high. place the peppers on a baking sheet and put them in the meddle rack. turn them after they get soft and char. it takes about 8 minutes per side.
- When done, wrap the peppers in paper towels and put them in a plastic bag for 10 minutes to stem them. Peel them and take the veins and seeds out.
- Blend the peppers with the cream, milk, and chicken bouillon until smooth.
- Heat the oil on a skillet, add onion and garlic until translucent.
- Add the poblano pepper sauce to the skillet and cook for about 5 minutes. Add salt and pepper to taste. Add the pasta to warm it and serve.
Hello!
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