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Mexican Green Spaghetti

Mexican Green Spaghetti Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 4 large poblano peppers
  • 1 lb (450g) spaghetti
  • 1 cup (240ml) Mexican crema
  • ½ small white onion, roughly chopped
  • 2 garlic cloves, peeled
  • ½ cup (15g) fresh cilantro, leaves and tender stems
  • 1 tsp chicken bouillon powder
  • 2 tbsp vegetable or avocado oil, plus more for the peppers
  • Salt
  • Queso fresco and extra crema for serving

Method
 

  1. Preheat the broiler. Rub poblanos with oil and broil 5 to 7 minutes per side until charred. Transfer to a bowl, cover, and steam 10 minutes. Peel, stem, and seed the peppers.
  2. In a blender, combine the peeled poblanos, onion, garlic, cilantro, crema, bouillon powder, and a pinch of salt. Blend until smooth.
  3. Cook spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water and drain.
  4. Warm the poblano sauce in a large skillet or pot with ¼ cup of the pasta water. Toss the spaghetti in the sauce, adding more pasta water as needed, and serve with crumbled queso fresco and a drizzle of crema.

Notes

Save about a cup of pasta water before draining; you won’t use all of it, but having extra makes it easy to adjust the sauce. The sauce already has salt from the bouillon, so salt the pasta water well but taste the blended sauce before adding more.