Green spaghetti (espagueti verde) is the creamy Mexican pasta dish you’re going to want to make over and over again.
Green Spaghetti
Green spaghetti (espagueti verde) is the creamy Mexican pasta dish you're going to want to make over and over again.
Ingredients
- 4 poblano peppers
- 12 ounces uncooked spaghetti
- 4 ounces cream cheese cubed
- 1 small onion chopped
- 1/2 cup sour cream
- 1/4 cup chicken stock
- 1/4 cup fresh cilantro leaves
- 2 garlic cloves minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- Crumbled Cotija cheese or queso fresco
Instructions
- Place peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes.
- Cook spaghetti according to package directions. Meanwhile, peel off charred skin from peppers and remove stems and seeds; discard. Chop peppers. Transfer to a blender. Add cream cheese, onion, sour cream, cilantro, stock, garlic, salt and pepper. Cover and blend until smooth.
- Melt butter in a large skillet over medium heat; add pepper mixture. Cook and stir until heated through, about 3 minutes. Drain spaghetti; stir into sauce. Serve with Cotija cheese and additional cilantro.
