Mexican Green Spaghetti
4 servings
This Mexican green spaghetti is made with a creamy and no-spicy poblano sauce. Serve as a side with your favorite protein or on its own as a simple and quick dinner with lots of cheese!
Ingredients
- 12 oz spaghetti
- 2 large poblano peppers (read notes)
- 1 cup Mexican crema (or sour cream 200)
- ½ cup chicken stock
- 1 Tbsp butter
- Queso fresco
- cilantro (read notes)
- 1 garlic clove
- salt and pepper (to taste)
Instructions
- Roast the poblano peppers using your favorite method (on the stove, grill, or oven).
- Place them in a bowl and cover them with a kitchen towel. Let them rest for 15 minutes then peel them, and discard the stem and seeds.
- Place the peppers in a blender along with cilantro, garlic, and cream.
- Add chicken stock and blend until smooth.
- Melt butter in a large pan over medium-low heat.
- Add the poblano sauce, season with salt and pepper, and bring the mixture to a simmer.
- Cook for 5 minutes stirring from time to time until the sauce thickens. Turn off the heat and set aside.
- Cook pasta as instructed in the package.
- Drain the pasta and add to the pan with the poblano sauce. Mix nicely to combine.
- Serve immediately with queso fresco on top.
Notes
- If fresh poblano peppers are hard to find where you live, you can use canned roasted poblanos, they are available at Mexican online food stores or on Amazon.
- Use just a few sprigs of cilantro as you don't want to cover the flavor of poblano chilies.
- If you want to make it spicier, add also 1 or 2 roasted jalapeño peppers or any hot green pepper available to you.
Nutrition Information
Serving: 1grams | Calories: 468kcal | Carbohydrates: 72g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 864mg | Potassium: 362mg | Fiber: 4g | Sugar: 6g | Vitamin A: 656IU | Vitamin C: 66mg | Calcium: 124mg | Iron: 1mg
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