Spaghetti a la Milpa

Name: Spaghetti a la Milpa
Prep time: 60 min
Cook time: 20 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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

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

Published: 04-05-2020

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.