Fettuccine with broccoli and yellow corn kernel


  • 2 L of water
  • 1/2 teaspoon of salt
  • 200 g of Moño Mediano La Moderna®
  • 2 tablespoons of canola oil
  • 1 garlic clove, quartered
  • 3/4 of an onion, sliced
  • 1 cup of fresh, clean huitlacoche
  • 1 washed and disinfected epazote leaf
  • 1 pinch of salt and black pepper
  • 1/2 cup of water
  • 1/2 cup of heavy cream
  • 1 teaspoon of olive oil
  • 2 cups of clean, washed and disinfected squash blossoms


  1. Heat water with salt in a pot until it boils.
  2. Immediately add Moño Mediano La Moderna® and cook until it is cooked through (soft on the outside and firm on the inside); check the cooking times marked on the package.
  3. Drain and set aside.
  4. Heat the oil in a pan and sauté the garlic, ½ sliced onion, and huitlacoche until the onion becomes translucent and the mushroom has softened.
  5. Increase the flavor with epazote, salt, and pepper, and cook for one more minute.
  6. Transfer this mixture to your blender, add water and heavy cream, and blend until smooth and homogeneous.
  7. Heat the olive oil in the same pan where you cooked the huitlacoche and sauté the rest of the onion with the squash blossoms until softened.
  8. Remove and set aside.
  9. Pour the huitlacoche sauce into the same pan, heat it, and add the pasta. Cook for one more minute.
  10. Remove from the heat and add the sautéed squash blossoms.
  11. Serve immediately and garnish with chopped parsley.
  12. Enjoy!

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