&noscript=1 />
Your Store:

Poblano Pepper and Butter Spaghetti


1 package of spaghetti (18 ounces)
1 cup of cream
2 tablespoons chicken bouillon powder
3 poblano peppers roasted, peeled and deveined
2 medium garlic cloves
1 drizzle of olive oil
2 tablespoons of La Vaquita® salted butter

  1. Cook the pasta in plenty of salted water and a drizzle of olive oil.
  2. Roast the poblano peppers over the fire. When the skin is burned, place in a bowl with cold water. Peel the peppers and devein them.
  3. Place the peppers, cream, garlic and chicken bouillon in the blender.
  4. In a thick frying pan, melt the La Vaquita® salted butter, pour in the sauce and cook over low heat until it boils and add the pasta.
  5. Cook for 3 more minutes and serve.

Optional: crumble La Vaquita® Queso Fresco on top.

Got a Suggestion for Our Shelves?

If you can't find an item you're searching for, let us know! We're always looking for ways to improve your Food Town experience, and we'll do our best to make that product available. Make a suggestion

OPEN 7 DAYS A WEEK: 6 a.m. - 10 p.m.

29 Houston-Area Locations