Mexican green spaghetti
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.
(11 oz) spaghetti
(2 large) poblano peppers
(roasted, seeded and peeled)
(1 cup) Mexican half cream
(or regular cream)
(½ cup) chicken stock
Salt and pepper
Put the poblano peppers in a blender, add cilantro, the garlic clove and cream.
Add chicken stock or hot water and blend until you get a creamy and homogeneous sauce.
Melt 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 heat to a minimum.
Simmer for 5 minutes uncovered or until the sauce thickens. Turn off the heat and set aside.
Cook pasta as indicated in the package. Once cooked drain it and add it to the pan.
Sprinkle with cheese and mix for a minute to coat evenly then serve with more queso fresco on top.
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.
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