Creamy Green Spaghetti with Roasted Poblanos: A Unique Twist!
This creamy green spaghetti features roasted poblano peppers, fresh cilantro, and a velvety sauce. Perfectly balanced with tangy crema and a hint of spice, it’s a flavorful and comforting dish.
Ingredients
- 1 lb spaghetti
- 2 tbsp olive oil or butter
- 4 medium poblano peppers roasted and peeled
- 1 cup fresh cilantro leaves
- 1 medium white onion roughly chopped
- 3 cloves garlic
- 1 cup crema Mexicana or sour cream
- 8 oz cream cheese
- 1 tsp chicken or vegetable bouillon powder
- ½-1 cup milk or reserved pasta water
- 1 serrano or jalapeño pepper optional, for extra heat
- Salt and black pepper to taste
- ½ cup grated Cotija cheese optional garnish
Instructions
Preparation
- Roast the Poblanos: Roast the poblano peppers directly over a gas flame or under a broiler until charred on all sides. Place them in a sealed plastic bag or covered bowl to steam for 10 minutes. Peel off the skin, remove the stems, and discard the seeds. Set aside.
- Cook the Pasta: Boil the spaghetti in salted water according to the package instructions. Reserve 1 cup of pasta water before draining. Toss the cooked pasta with olive oil or butter to prevent sticking.
Cooking Steps
- Prepare the Sauce: In a blender, combine roasted poblanos, cilantro, onion, garlic, crema Mexicana, cream cheese, bouillon powder, and ½ cup of milk or reserved pasta water. Blend until smooth. Adjust the consistency with more milk or water if needed.
- Heat the Sauce: Pour the sauce into a large skillet or pot and heat over medium-low, stirring occasionally. Season with salt and black pepper to taste. If using serrano or jalapeño, finely chop or blend it into the sauce for extra heat.
- Combine Pasta and Sauce: Add the cooked spaghetti to the skillet with the sauce. Toss gently to coat the noodles evenly. Adjust the thickness with more milk or pasta water if necessary.
- Serve and Garnish: Plate the green spaghetti and sprinkle with Cotija cheese, if desired. Serve immediately.
Notes
- Crema Substitute: If crema Mexicana isn’t available, use sour cream or crème fraîche. Thin it with a bit of water or milk for a similar consistency.
- Spinach Addition: For extra nutrition, blend in a handful of baby spinach leaves with the sauce.
- Make It Vegan: Use dairy-free cream cheese and coconut cream as substitutes for cream cheese and crema Mexicana.