Poblano Spaghetti

🛒 Ingredients

• Spaghetti (dry) 80 g · 280 kcal
• Poblano peppers 50 g · 15 kcal
• White onion 25 g · 10 kcal
• Garlic cloves 3 g · 4 kcal
• Corn kernels (fresh or frozen) 40 g · 35 kcal
• Heavy cream or Mexican crema 60 g · 240 kcal
• Vegetable broth 60 g · 5 kcal
• Cooking oil 7 g · 68 kcal
• Cotija cheese (crumbled, for garnish) 10 g · 30 kcal

👨‍🍳 Instructions

1. First, roast the poblano peppers over an open flame, under a broiler, or in a hot pan until their skin is charred and blistered. Place them in a plastic bag or covered bowl for 10-15 minutes to steam, then peel, deseed, and roughly chop them.
2. In a blender, combine the roasted poblano, chopped white onion, garlic cloves, vegetable broth, and heavy cream. Blend until smooth, adding more broth if needed to reach your desired consistency.
3. Cook the spaghetti according to package directions in well-salted water until al dente. Reserve about 1 cup of the pasta water before draining.
4. Heat cooking oil in a large skillet or pot over medium heat. Add the corn kernels and sauté for 3-5 minutes until slightly tender and lightly browned.
5. Pour the poblano sauce into the skillet with the corn, bringing it to a gentle simmer. If the sauce is too thick, thin it with a little of the reserved pasta water.
6. Add the drained spaghetti to the skillet with the poblano sauce and corn, tossing gently to ensure all strands are well coated. Cook for another 1-2 minutes, allowing the flavors to meld.
7. Serve immediately, garnished with crumbled Cotija cheese and fresh cilantro, if desired.