Mexican green spaghetti
4 servings
This mexican green spaghetti is made with a creamy and no-spicy poblano sauce. Is traditionally served as a side dish in Mexico but actually is also a wonderful one pot meal for a weekday dinner.
Ingredients
- 320 gr spaghetti
- 250 gr poblano peppers (roasted, seeded and peeled)
- 200 gr Mexican half cream (or regular cream)
- 120 ml chicken stock
- 1 tbsp. butter
- Queso fresco
- Cilantro
- 1 garlic clove
- Salt and pepper
Instructions
- Put the poblano peppers in a blender, add cilantro, the garlic clove and cream.
- Add 1/2 cup of chicken stock or hot water and blend until you get a creamy and homogeneous sauce.
- Melt the butter in a medium sauce pan over medium heat. Add the poblano sauce and bring to a boil. Season with salt and pepper then low the heat to a minimum.
- Simmer for 5 minutes uncovered or until the sauce thickens. Turn off the heat and set aside.
- Cook the pasta as indicated in the package. Once cooked drain it and add it to the pan. Add a sprinkle of cheese and mix for a minute to coat evenly then serve with more queso fresco on top.
Notes
I recommend adding only a small amount of cilantro since the flavour of the poblano is very delicate and if you add so much cilantro it can cover the pepper taste.