Espagueti verde – spaghetti in creamy poblano sauce

Ingredients for 4 portions

• 3Poblano peppers
• 200 gPasta, spaghetti
• 230 mlCooking cream, 1 can
• 190 gCream cheese, 1 block
• 100 mlMilk
• 15 gCoriander
• 1 cloveGarlic
• ½Yellow onion
• ½ cubeChicken stock, or 1 tsp stock powder
• 2 tbspButter
• to tasteSalt
• to tasteBlack pepper

Method

1. Char the poblanos directly over a gas flame or in a hot, dry frying pan, turning them until the skin is blackened all over.
2. Put the peppers in a plastic bag and leave them to sweat for 10 minutes so the skins come away easily.
3. Peel the peppers, remove the stems and seeds and cut them into pieces.
4. Cook the spaghetti in plenty of salted water for about 10 minutes, until al dente, and drain.
5. Meanwhile, blend the peppers with the cream, cream cheese, milk, coriander, garlic, onion and stock cube until smooth and green.
6. Melt the butter in a wide pan over a medium heat, pour in the sauce and simmer gently for 5 minutes, stirring. Season with salt and pepper.
7. Add the spaghetti to the sauce and toss over a low heat for 2 minutes, until well coated. Serve straight away.

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