Feather in poblano chili sauce

For the sauce:

• 1/2 teaspoon canola oil
• 1 clove of garlic, sliced
• 1/4 purple onion, sliced
• 2 deveined and peeled poblano chiles
• 2 tablespoons of washed, disinfected, and chopped cilantro
• 1 pinch of salt and pepper
• 3 tablespoons low-fat cream
• 1 cup unsalted vegetable broth

For the pasta:

• 2 liters of water
• 1/2 teaspoon of salt
• 200g of Pluma La Moderna® pasta
• 2 tablespoons canola oil
• 1/2 sliced onion
• 1 cup of white corn kernels
• 1 pinch of salt and black pepper

For the sauce:

1. Heat the canola oil in a pan, lightly brown the garlic slices, and sauté the onion.
2. Add the chili and mix with all the ingredients; let it sit for 2 minutes and enhance the flavor with salt and pepper.
3. Transfer to a blender and blend with the cream and broth.
4. Return to the pan and keep the sauce warm.

For the pasta:

1. Heat the water with salt in a tall pot until it boils.
2. Immediately add the Pluma La Moderna® pasta and cook until it is al dente (soft on the outside and firm on the inside); check the cooking times marked on the packaging.
3. Drain and set aside.
4. Heat the oil in a pan and sauté the onion with the corn kernels for a minute.
5. Add the pasta and sauce.
6. Stir well and let it heat for one more minute.
7. Serve immediately and enjoy.