A delicious and easy, 1 pot, creamy spaghetti full of Mexican flavours. The bright green colour comes from the Poblano chiles and fresh coriander.
Our poblano chiles are already roasted, so …. No mess!
INGREDIENTS:
DIRECTIONS:
1. Cook pasta as per directions on packet.
2. Slice open the Poblano Chiles. Discard stem and seeds. Rinse under cold water. Chop.
3. Add chiles, coriander Green Enchilada salsa in a blender. Liquidize.
4. Using a large pot, add salsa mixture and chicken stock.
5. When it starts to boil, simmer over medium heat for 5 minutes. Season.
6. Add cream and then the pasta. Stir gently to get all the spaghetti evenly covered with the chile salsa.
7. Serve with a side salad.
Serves 4
Buen Provecho!
