400g spaghetti
1 jar (400g) Mex-Al poblano chiles in stripes
1 tablespoon olive oil
1 medium onion, thinly sliced
1 garlic clove, minced
200g fresh cream
250ml broth of your choice
150g corn kernels (optional)
Salt and pepper to taste
1. Cook the spaghetti in a large pot of boiling salted water according to package instructions. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until golden and fragrant.
3. Add the sliced poblano peppers and corn kernels (if using) to the skillet. Cook for a few minutes more. Season with salt and pepper.
4. Remove one-third of the skillet mixture and set aside. Transfer the remaining mixture to a blender along with the fresh cream and broth. Blend until smooth.
5. Pour the sauce over the cooked spaghetti and mix well.
6. Serve the spaghetti on individual plates and garnish with the reserved mixture of poblano peppers and corn.
7. Enjoy this delicious dish of Spaghetti with Creamy Poblano Pepper Sauce!
Note: Feel free to sprinkle some grated cheese or chopped cilantro on top for even more flavor and presentation!
