Green spaghetti with a spicy touch with Thermomix

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30 May, 2025

creamy, tasty and very Mexican 🌶️

A pasta recipe with Poblano Chile, Half cream And a lot of flavor

There are days when one gets up wanting to complicate the fair but eat as if he had an Italian grandmother and another Mexican cooking together. For those moments in which the body asks for comfort, heat and a point of joy in the palate, this wonder of recipe comes: spicy green spaghettior as I like to call it, the pasta you didn’t know you needed.

The key is in the perfect balance between the creamy of the Middle Mexican creamthe smoky flavor of ASADO POBLANO CHILE And that playful itch that does not open, but it does awake. And if that were not enough, it is prepared in less than half an hour and can be done entirely in the Themomixalthough you can also use blender and pot if you are more than analog. The result: a plathance with character, ideal for a Sunday meal or to give rock and roll to any Tuesday.

Green spaghetti with a spicy touch with Thermomix

People

Cooking time:

20 minutes

Total time

20 minutes

Kitchen

Themomix

Category:

1 thermomix pasta dishes with Thermomix

Green spaghetti ingredients with a spicy touch with Thermomix

300 g of spaghettis (about 11 oz)
2 Poblan Chiles
1 cup of Mexican half cream (it also serves cream to cook)
½ cup of homemade chicken or Brick broth (without trial)
1 tablespoon of butter
2 or 3 sprigs of fresh coriander
1 small garlic clove
Salt and pepper to taste
Crumbled fresh cheese (optional but highly recommended)

Preparation of green spaghettis with a spicy touch with Thermomix

1. roasted the people as if there were no morning
First the first: wash the chiles and rose them. You can do it directly on the fire of the stove (to Mexican grandmother style), in a comal, or baked if you prefer to get less. The important thing is that the skin is well burned.
Then, put them in a plastic bag or a tupper, wrap them in a kitchen cloth and let them sweat for 10 or 15 minutes. This magical step loosen the skin so you can remove it as if they were loose socks.
2. Liquefied of glory
Remove the skin, seeds and veins of the people. Correct them in strips or pieces and echo them in the Thermomix or blender. Add the garlic, coriander, half cream and chicken broth. Crush until you get a thick, soft sauce, with that green color that sighs any lover of good eating.
3. Give love to sauce
In a large pan or casserole, it melts butter over medium heat without letting it brown. Pour the poblano sauce, splash, and let it boil over low heat for 5 minutes. The aroma that is going to get out of there cannot be described, just living. When the salsa thickens, turn off the fire.
4. Cook the pasta and set up the scandal
While the sauce does its own, cooks the spaghetti in plenty of salt water. When they are at the dente, drain them and check them directly in the pan with the sauce (nothing to strain them and leave them waiting, they cool and lose grace).
Remove for a minute so that they are impregnated well with the poblano cream. It serves immediately with fresh cheese on top, that melts slightly and gives the perfect contrast.
🤖 And in Thermomix? Easier than frying an egg
If you have a Thermomix, you can make this recipe without raising your voice:
The chiles as always (outside the machine).
Pela and clean the chiles. Put them in the glass next to the garlic, coriander, half cream and broth. Crush 30 sec / vel 7.
Add the butter, salt and pepper. Program 5 min / 90 ° C / Vel 2.
Boil the pasta in another container and then mix it with the sauce in a fountain.
Pro Tip: If you have plenty of, emphasize it the next day with a splash of milk or broth to recover creaminess.