A delicious and easy, 1 pot, creamy spaghetti full of Mexican flavours. The bright green colour comes from the Poblano chiles and fresh coriander.
Our poblano chiles are already roasted, so …. No mess!
INGREDIENTS:
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- 1 packet spaghetti pasta
- 2 Whole Poblano Peppers (or 1 if you prefer less heat)
- 1 can Green Enchilada Salsa
- Fresh coriander, a medium spring
- 2 tsp butter
- 250 grs cream
- 1/2 cup chicken stock
- Salt to taste
DIRECTIONS:
1. Cook pasta as per directions on packet.
2. Slice open the Poblano Chiles. Discard stem and seeds. Rinse under cold water. Chop.
3. Add chiles, coriander Green Enchilada salsa in a blender. Liquidize.
4. Using a large pot, add salsa mixture and chicken stock.
5. When it starts to boil, simmer over medium heat for 5 minutes. Season.
6. Add cream and then the pasta. Stir gently to get all the spaghetti evenly covered with the chile salsa.
7. Serve with a side salad.
Serves 4
Buen Provecho!
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