Spaghetti a la Milpa

Knorr
This spaghetti recipe is completely different from what you knew, as it contains very Mexican ingredients like zucchini flower or epazote, hence its name Spaghetti a la Milpa. Making it is easy, and with Knorr® Dehydrated Tomato, your dishes will have a special flavor, made with dehydrated tomato flakes that preserve the flavor and aroma of homemade food.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • water, to cook the pasta
  • 200 grams spaghetti
  • 500 milliliters water, for the tomato sauce
  • 8 tablespoons Knorr® Dehydrated Tomato
  • 3 tablespoons butter
  • 1/4 cups onion
  • 1/4 cups Poblano chile strips
  • 1/2 cups pumpkin, diced
  • 1/2 cups button mushrooms, sliced
  • 1 tablespoon epazote, finely chopped
  • 1 cup sour cream
  • 1 cup zucchini blossoms
  • panela cheese, diced
  • leaves epazote, for garnish
Preparation
40 mins
20 mins
Low
  • In a small pot over medium heat, heat the water, once it boils add the spaghetti and cook for 10 minutes, or until al dente.
  • In a small pot over medium heat, boil the water, add Knorr® Dehydrated Tomato, cook for 2 minutes, or until it has a thick consistency.
  • Heat the butter in a skillet over medium heat, sauté the onion, the strips, the zucchini, the mushrooms, the epazote, the sour cream, season with the tomato sauce, add the spaghetti, the zucchini flower and remove from heat.
  • Serve and garnish with panela cheese and epazote.

Nutritional Information

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