This pasta gets its nice color thanks to the Poblano peppers, it is very rich and a very simple pasta to make. I highly recommend it.
Learn more about Vianey Barbosa
Ingredients5 portions
Preparation
Cook the spaghetti in plenty of salted water.
Roast the Chiles, remove the skin and veins.
Drain the spaghetti once cooked and place the pasta in a pan.
Blend the chiles with the garlic, the cream and salt.
Pour the sauce into a saucepan with the butter, cook a few minutes and add the pasta. Mix well and serve.
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