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 Portions
Preparations
Cook the pasta:
Bring salted water to a boil in a large pot. Cook La Moderna® Spaghetti according to package instructions until al dente. Drain and set aside.
Prepare the sauce:
In a blender, add roasted poblano peppers, heavy cream, bouillon, salt, and pepper. Blend until smooth.
Cook the corn:
In a large skillet, heat olive oil over medium heat. Add corn and sauté until lightly golden (3–5 minutes).
Add the sauce and pasta:
Pour the creamy sauce into the skillet with the corn, stir well, and then add the cooked spaghetti. Mix until fully combined.
Finish and serve:
Add chopped cilantro, stir again, and serve hot. Sprinkle cheese to taste before serving.
