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Espagueti verde (green spaghetti)
Serves 4
Easy
Prep:
Cook:
This warmly spiced Mexican roasted poblano pasta sounds like an unusual combination but the peppers and creamy sauce are delicious.
Skip to ingredients
- 5 poblano peppers, halved, stemmed and seeded
- 2tbsp olive oil
- 4 garlic cloveschopped
- 1 jalapeño pepperstemmed and seeded
- 1 8 oz block cream cheese
- 1 cup/8 fl oz chicken or vegetable stock
- 1 cup cilantro leaves
- 4 oz queso fresco cheese gratedplus a little more to serve
For the spaghetti
- 1 lb spaghetti pasta
- 3tbsp salt
- 1/2 cup reserved pasta water
Method
step 1
Preheat the broiler. Place the peppers skin side up on a baking sheet. Cook until blackened, about 5 minutes. Remove and place in a closed zip-lock bag or container for 10 minutes. After they have steamed, remove the skins and place them in a blender.
step 2
Heat the olive oil in a frying pan. Add the garlic and saute on low heat for 5 minutes or until golden. Pour into the blender along with the cilantro, jalapeno, cream cheese, and chicken stock. Blend until very smooth and green. Add back into the frying pan and simmer on low.
step 3
Bring a large pot of water to boil with the salt. After boiling, add the pasta. Cook until al dente, about 8 minutes. Before you drain, scoop out a half cup of water and set aside.
step 4
Drain the pasta, place back in the pot and pour the sauce over. Turn the heat on and slowly add the reserved water and queso fresco cheese. Mix together until the sauce is thick and the pasta is well coated.
step 5
Serve with extra cheese.
