Pasta Marina a la Poblana

spaghetti, tuna, cream, poblano peppers, cheese, and a tablespoon of consommé.
Ingredients
4
Servings
  • 1 package spaghetti
  • 2 cans water, or corn oil
  • Parmesan cheese
  • 3 Poblano chiles
  • 1 1/2 cups sour cream
  • 1 tablespoon chicken bullion
  • 1/4 onions, in pieces
  • 1 clove garlic
Preparation
30 mins
0 mins
Low
  • Cook the pasta with a piece of onion, a garlic clove, and salt.
  • Roast the peppers, peel them, and blend them with the cream and the tablespoon of chicken consommé. Set aside.
  • Open the cans of tuna, drain them, and grate the cheese, setting everything aside until the spaghetti is ready.
  • Once the spaghetti is ready, remove it from the stove and rinse it under cold water after draining all the hot water, placing it in a colander to drain.
  • Once the spaghetti is drained, add the tuna, stir a little, then add the poblano cream, and finally sprinkle the grated cheese on top. Bake for 10 to 15 minutes, and it's ready to eat. You'll see it turns out delicious.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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