Description
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
Directions
- 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.
