Ingredients
✓ 16 oz La Moderna® Spaghetti
✓ 2 poblano peppers, roasted and peeled
✓ 1⅓ cups heavy cream
✓ 2 cups yellow corn (sweet corn, canned, frozen or fresh)
✓ 2 oz fresh cilantro, washed and chopped (approx. ½ cup tightly packed)
✓ 3 tbsp (45 ml) olive oil
✓ ½ chicken bouillon cube (or 1 tsp powder, adjust to taste)
✓ Salt and pepper to taste
✓ Fresh cheese or parmesan to taste (approx. 2–4 oz, optional)
4 Servings
35 min Prep & Cook time
Preparations
Cook the pasta:
Bring salted water to a boil in a large pot. Cook La Moderna® Spaghetti according to the package instructions until al dente. Drain and set aside.
Prepare the sauce:
In a blender, combine roasted poblano peppers, heavy cream, bouillon, salt, and black pepper. Blend until smooth.
Cook the corn:
In a large skillet, heat olive oil over medium heat. Add the corn and sauté for 3–5 minutes, until lightly golden.
Add the sauce and pasta:
Pour the creamy poblano sauce into the skillet with the corn and stir to combine. Add the cooked spaghetti and toss until evenly coated.
Finish and serve:
Stir in chopped cilantro. Serve hot, and sprinkle with cheese to taste before serving.
