This Mexican style spaghetti gets it’s green color from poblano peppers. Poblano peppers are the same peppers used when making chiles rellenos. The concept of green spaghetti may seem strange at first but you gotta give it a try. The flavor is absolutely amazing.
This dish is made from simple ingredients. If you make a lot of Mexican food you probably already have most of the ingredients.
How to make green spaghetti
The first step is to roast the poblano peppers. Place them on a baking sheet lined with foil.
Then put them under the broiler for ten minutes. They will look like this after the ten minutes.
Flip the peppers over and put them back under the broiler for another ten minutes so the other side can blacken.
Place the peppers in a plastic bag to sweat for about 20 minutes. Once they have cooled down you can start peeling the skin off them. Cut the stems off and throw them away you won’t need them. Then scoop out the seeds.
Cut the peppers into strips as if you were making rajas con crema.
Put the pepper strips into a blender along with two peeled garlic cloves, 1/4 of a white onion, 1/2 bunch of chopped cilantro, 2 tsp of chicken bouillon, 1/2 tsp of ground black pepper, 8 oz cream cheese (softened) and 1 cup of milk.
Before putting the cream cheese in the blender I diced it into smaller squares to make it easier to blend.
Blend for a few minutes until you get a smooth salsa.
Set the salsa aside while you cook the spaghetti. Bring water to a boil. Then add the spaghetti and cook according to the instructions on the box. I prefer my spaghetti al dente but its all up to you.
While the spaghetti is cooking. Heat up 2 tbs of butter in a separate pot over medium heat. Once the butter is melted and sizzling add the green salsa. Let the salsa warm up.
Once the spaghetti is done drain it and add it to the pot with the salsa. Use tongs to help the spaghetti get completely coated in the salsa.
The spaghetti is now done and ready to be served. I like to garnish it with crumbled queso fresco. It’s also good served with warm corn tortillas.
This is an easy, delicious and very comforting meal that the whole family will love.
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Delicious green spaghetti made from poblano peppers.
- 4 poblano peppers
- 2 cloves garlic peeled
- 1/4 white onion piece
- 1/2 bunch cilantro chopped
- 2 tsp chicken bouillon
- 1/2 tsp black pepper ground
- 8 oz cream cheese softened and diced
- 1 cup milk
- 2 tbs butter
- 1 lb spaghetti
Put the poblano peppers on a baking sheet lined with aluminum foil.
Put the peppers under the broiler for ten minutes. Then take them out flip them over and return to the broiler for another 10 minutes.
Place the peppers in a plastic bag to sweat for about 20 minutes.
Once peppers have cooled start peeling the skin off them. take off the stems and throw away. Then carefully scoop out the seeds.
Cut the peppers into strips
Transfer the peppers into the blender along with garlic cloves, onion, cilantro, chicken bouillon, black pepper, cream cheese and milk.
Blend for a few minutes or until you get a smooth salsa.
Set the salsa aside while you cook the spaghetti.
Bring a pot of water to a boil. Salt the water well. Add the spaghetti and cook according to the instructions on the box.
While the spaghetti is cooking. Heat up the butter in a separate pot over medium heat. Once the butter is melted and sizzling add in the salsa. Let the salsa cook while you wait for the spaghetti to cook. Taste the salsa to see if you want to add salt.
Once spaghetti is done drain it and add it to the salsa. Use tongs to help coat the spaghetti in the salsa. Remove the pot of spaghetti from heat.
Serve and enjoy. Garnish with crumbled queso fresco.