This delicious green pasta with poblano chili is made with Fettuccine De Luigi®! The best part is that it has the perfect balance of flavors and a creamy texture.
3/4 cups Poblano chile, cleaned and sliced, for the sauce
1/2 cups pumpkin, in cubes, for the sauce
1/4 cups walnuts, for the sauce
1 clove garlic, charred, for the sauce
1/2 cups cilantro, for the sauce
3/4 cups sour cream, for the sauce
3/4 cups vegetable broth, for the sauce
salt
pepper
1 tablespoon vegetable oil
1/2 cups Poblano chile, cleaned and sliced, for garnish
1/2 cups yellow corn kernels, for garnish
1/4 cups añejo cheese, for garnish
Preparation
7 mins
15 mins
Low
Heat water in a pot and once it reaches a boil, add enough salt, mix until dissolved, and add the Fettuccine De Luigi®. Cook for 10 to 12 minutes, then remove and drain.
Blend the poblano chili, zucchini, walnuts, garlic, cilantro, cream, salt, and pepper until you obtain a smooth mixture.
Heat the oil in a pan over medium heat, pour in the sauce and reduce a bit, then add salt and pepper to taste. Once the poblano chili sauce is ready, incorporate the Fettuccine De Luigi® and mix well. Finally, add the poblano chili and corn kernels.
Serve the green pasta with poblano chili and garnish with corn kernels and a bit of cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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