Description
Creamy Mexican green spaghetti with roasted poblano sauce for comforting family dinners.
Ingredients
1 lb spaghetti
4 large poblano peppers
2 tbsp butter
1/2 cup chopped onion
2 cloves garlic
1 cup Mexican crema or sour cream
4 oz cream cheese
1/2 cup milk
1 chicken bouillon cube
Salt to taste
1/4 cup chopped cilantro
Cotija or parmesan cheese for garnish
Instructions
1. Roast poblano peppers over flame or broiler until blistered. Steam in bag 10 minutes, peel, seed, and chop.
2. Boil spaghetti in salted water until al dente, drain.
3. Melt butter in skillet, sauté onion and garlic until fragrant.
4. Blend roasted poblanos, onion, garlic, crema, cream cheese, milk, and bouillon until smooth.
5. Pour sauce back in skillet and heat gently for 5 minutes.
6. Toss cooked spaghetti in sauce until coated.
7. Serve with chopped cilantro and cotija cheese.
Notes
Add jalapeño for extra heat.
Store leftovers in fridge up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg