Green Spaghetti (Espagueti Verde)

🥄 Ingredients

• 1 pound spaghetti, (uncooked)
• water, (as needed)
• 2 tablespoons kosher salt, (plus more as needed)
• 4 poblano peppers
• 8 ounces cream cheese, (softened)
• ¾ cup Mexican crema
• ¼ medium yellow onion
• 2 cloves garlic
• 1 teaspoon chicken bouillon ((about 1 small cube))
• 1 ½ tablespoons unsalted butter
• queso fresco, (for topping)
• cilantro leaves, (for topping)

👨‍🍳 Instructions

1. 1

   Fill a large pot or Dutch oven with water and stir in kosher salt. Bring to a boil, add the spaghetti, and cook until al dente, about 10 minutes or according to package directions. Reserve 1 cup of pasta water before draining the spaghetti.

2. 2

   While the pasta is cooking, preheat the broiler. Line a large baking sheet with aluminum foil and arrange the poblano peppers in a single layer on top. Broil for 8 to 10 minutes, flipping halfway through, until the skin is blackened and blistered.

3. 3

   Loosely cover the baking sheet with aluminum foil or plastic wrap, and let them steam for 5 minutes. Rub off and discard as much of the charred skin as possible.

4. 4

   Transfer the poblanos to a cutting board, slice open, and discard the stems and seeds.

5. 5

   Add the roasted poblanos, cream cheese, Mexican crema, onion, garlic, and chicken bouillon to a large blender. Blend until completely smooth.

6. 6

   Melt the butter in the same large pot or Dutch oven over medium heat. Pour in the poblano cream sauce and cook for 3 minutes, stirring occasionally.

7. 7

   Add in the pasta and toss to coat. Cook for 1 more minute, then taste and season with more salt if needed. If the sauce dries out a little or becomes too thick, mix in a splash of the reserved pasta water.

8. 8

   Remove from heat and serve in bowls topped with queso fresco and fresh cilantro.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.