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.
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Servings: 4 servings
Ingredients
- 320 gr (11 oz) spaghetti
- 250 gr (2 large) poblano peppers (roasted, seeded and peeled)
- 200 gr (1 cup) Mexican half cream (or regular cream)
- 120 ml (½ cup) chicken stock
- 1 tbsp. butter
- Queso fresco
- Cilantro (read notes)
- 1 garlic clove
- Salt and pepper
Instructions
- 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.
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.
Nutrition
Serving: 1grams | Calories: 430kcal
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