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!
2largepoblano peppers(read notes for substitutions)
1cupMexican crema(or sour cream)
½cupchicken stock
1Tbspbutter
1bunchcilantro
1garlic clove
salt and pepper(to taste)
queso fresco(or the cheese you prefer)
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 coat.
Serve immediately with queso fresco on top.
Notes
If fresh poblano peppers are not easy to find where you live, you can use canned roasted poblanos, they are available at Mexican online food stores or on Amazon.
Otherwise, you can substitute poblano peppers with green bell peppers, Anaheim peppers, or any other mild green pepper available to you.
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.