If you like fettuccine alfredo or creamy pesto pasta then you will love this spicy Mexican Espagueti Verde (Green Spaghetti with Poblano Cream Sauce). This creamy, dreamy pasta is made in one pot and is ready in just 30 minutes, making it the perfect weeknight wonder meal!
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TOTAL TIME: 35 MIN
– 4 large poblano chiles – 12 sprigs cilantro, leaves only – 2 chicken bouillon cubes, divided – 1 large white onion, halved and divided – 3 garlic cloves, divided – 2 cups Crema Salvadoreña or sour cream – 2 cups whole milk – 16 ounces spaghetti, recommend La Moderna, cut in three parts – 2 tablespoons unsalted butter – salt and pepper and salt to taste – Parmesan cheese or queso cotija, shredded
Step 1 – Turn the broiler to high. Set poblano chiles on a baking sheet, and then place the sheet underneath the broiler. Cook, flipping the chiles occasionally with a pair of tongs, until blackened on all sides. Turn off the broiler, and transfer chiles to a plastic bag. Let steam for five to ten minutes. Peel the blackened skins off the chiles, and then remove stems and seeds.
Step 2 – Place roasted poblanos in a blender along with the cilantro, 1 bouillon cube, half of the onion, 2 garlic cloves, crema, and milk. Puree mixture until smooth.
Step 3 – Bring a large pot of water to a boil. Add 1 bouillon cube, the other half of the onion, and 1 garlic clove. Cook the pasta for 10 minutes. When done, drain pasta in a colander and rinse with cold water and discard onion and garlic.
Step 4 – Meanwhile, add butter to large pot set over medium heat. When it foams, pour in the creamy chile mixture. Cook, for about 10 minutes, stirring it occasionally. And season with salt and pepper.
Step 5 – Add the pasta to the pot and toss well for about 5 minutes or until heated through.
Step 6 – Top each serving with a sprinkling of parmesan cheese.
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