Spaghetti in Poblano Pepper Sauce


Poblano peppers have a high vitamin C and vitamin A content. They also provide antioxidants, which are considered to be anticancerous.


  • 1 package of spaghetti.
  • 8 poblano peppers.
  • 400 g (14 oz) of mushrooms.
  • 1 medium onion.
  • 1/2 liter (1 pint) of light cream.
  • 4 garlic cloves.
  • 4 tablespoons of Nutrioli® oil.
  • Reduced-fat milk to taste.
  • Salt and pepper to taste.
    Valor nutritivo por porción

  • 762 kcal
  • 44g Fats
  • 19g Proteins
  • 73g Carbohydrates


  1. Grill and clean the poblano peppers, then cut them into strips.
  2. Heat 2 tablespoons of Nutrioli® oil in a pan, brown the onion, add the pepper strips, cook for 10 minutes, and season with salt and pepper.
  3. Process the above mix in a blender along with the cream and a little bit of milk.
  4. In a different pan, heat 2 tablespoons of Nutrioli® oil and sauté the garlic; add the mushrooms, making sure they don’t lose their juice. Add the poblano pepper sauce and mix.
  5. Cook the pasta according to the instructions on the package; strain. Serve the pasta with the sauce on top.



This pasta goes well with a side of chicken or fish.



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