Creamy chipotle spaghetti
Cooking Con Claudia · ♥ 2.9K likes · 70.5K views · 4 min video
Read about ribbons and strands in the BrightCulinary Book
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Ingredients
Method
Techniques
- 4 whole roma tomatoes
- ¼ whole onion
- 16 oz spaghetti
- 8 oz queso Oaxaca
- 1 clove garlic clove
- 4 oz cream cheese
- 1 cup crema mexicana sour cream
- 1 cup milk
- 1 tbsp chicken bouillon
- 2 tsp tomato bouillon
- ½ tsp ground cumin
- ½ can chipotles in adobo sauce
Blend the halved roma tomatoes, onion, garlic clove, cream cheese, crema, milk, chicken and tomato bouillon, cumin and half a can of chipotles in adobo until smooth.
- water
- onion
- 2 whole bay leaves
- salt
Bring a pot half full of water with a piece of onion, two bay leaves and salt to a full boil over medium-high heat.
Cook the spaghetti al dente according to the package; reserve 1 cup of the water and drain the rest.
- 1 cup pasta water
- 1 tbsp butter
Melt 1 tbsp butter in a pan over medium heat; add the sauce and the pasta water and bring to a simmer; taste for salt.
Mix in the spaghetti, reduce heat to low, add cubes of queso Oaxaca, cover and let the cheese melt about 5 minutes.
Melting in the queso Oaxaca