For the sauce, in a small pot, fill 2/3 with water and bring it to a boil with 1 cube of chicken broth, 1 teaspoon of salt, ¼ of an onion, 1 clove of garlic, 2 tomatoes, and 1 ancho chili (washed and seeded). Boil for 10 minutes over medium heat.
Then, in the blender, we will blend all of this. (Note: do not pour all the broth from the pot, just ¼ part so the sauce doesn’t get too watery; if you see it’s too thick, gradually add more broth).
For the pasta, in a medium pot, fill 2/3 with water and bring to a boil with 1 cube of chicken broth, 1 teaspoon of salt, ¼ of an onion, 1 clove of garlic, and 1 sprig of celery. Tip! If you add a handful of fine herbs, it will taste better.
Once the water is boiling with these ingredients, add the Spaghetti De Luigi La Moderna® and let it cook for 10 to 15 minutes on low heat, being careful that it doesn’t stick to the bottom of the pot and stirring gently so as not to break the pasta. Then turn off the heat and let it sit for another 5 minutes. Drain and rinse with cold water.
Once the pot is clean, dry it perfectly to prepare the pasta. Take 20 grams of butter with some finely chopped onion and 2 cloves at medium heat. Season for about 5 minutes. Once seasoned, remove the cloves and add the pasta, mixing well with the butter and seasoned onion. Then use a strainer and pour in the sauce until it is perfectly covered.
Add the grated manchego cheese and mix, let it cook on low heat for about 5 minutes. Always watch that the pasta doesn’t stick. After this time, your pasta is ready!
For the salad, add a little butter and pepper to the sliced mushrooms. We will steam them in a steamer for about 5 minutes (note: we can place our steamer on top of the pot while our pasta is cooking).
On the plate where we will present our salad, place a bed of spinach, then add our steamed mushrooms with some apple pieces. Next, add the pasta and finally the peach, some blueberries, and a little sesame. And that's it! Yummy Yumi, our salad turned out delicious.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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