Espagueti Verde
Espagueti verde is a creamy green spaghetti made with roasted poblanos, crema and cilantro. It’s rich but fresh, easy to customize with protein and comes together quickly for a simple, flexible meal.
Servings: 4 servings
Ingredients
- 8 ounces of uncooked spaghetti pasta reserve 1 cup of the pasta water
- 3-4 large poblano peppers
- ½ white onion chopped
- 1 tablespoon minced garlic
- ½ cup chopped cilantro leaves plus extra for garnish
- 1 cup Mexican crema or sub sour cream
- 1 bouillon chicken cube
- 4 ounces cream cheese
- Queso fresco for topping
- Salt and pepper to taste
Instructions
- Begin by cooking the pasta according to the box directions. Before you strain the pasta, reserve 1 cup of the pasta water for later. Set the cooked pasta aside.
- Broil the poblano peppers until they are charred and blistered all around.
- Remove the peppers from the oven, carefully place them in a bowl, and cover them for about 10 minutes. This will cause them to sweat and loosen the skins which will help with the peeling process.
- Next, remove the skins of the peppers, along with the stem and seeds.
- In a blender, combine the poblano peppers, onion, garlic, cilantro, bouillon cube, Mexican crema, cream cheese and ½ cup of the pasta water. Blend until everything has created a creamy sauce mixture. If the mixture is too thick, add a little bit more of the pasta water until you get the sauce consistency you desire. Salt and pepper to taste.
- In a large skillet over medium heat, add the sauce and let it sit until it begins to simmer.
- Add the cooked pasta and toss until fully coated.
- Remove from the heat and serve.
- Top with queso fresca crumbles and enjoy!
Nutrition
Serving: 1SERVING | Calories: 444kcal | Carbohydrates: 54g | Protein: 12g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 60mg | Sodium: 579mg | Potassium: 362mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1112IU | Vitamin C: 74mg | Calcium: 153mg | Iron: 1mg